Did you know that January is National Oatmeal Month?
The first time I ate baked oatmeal was several years back while attending a
family reunion at Camp Hebron in Halifax, Pennsylvania.
At the breakfast buffet, I helped myself to a square of what I thought to be oatmeal cake.
As I began to eat it as I would a chunk of cornbread, I was promptly reprimanded
by my little sister, who is ever-wise in such matters (and then some.)
"No, no," she said, "You pour milk over it like this."
I humbly obeyed, and so began my love affair with baked oatmeal.
Since then, when visiting her in Harrisburg, we've gone to the local
Bagel Lover's Cafe and enjoyed some there.
Baked oatmeal is an Amish dish, so it's well-known in central Pennsylvania,
but alas, I have yet to find it on a menu in my Philadelphia area.
I knew I had no choice but to take matters into my own hands.
This maple walnut version adds 2 of my favorite things,
resulting in a go-to dish for a warm, cozy breakfast!
Maple Walnut Baked Oatmeal
2 1/4 C old fashioned oats
2 eggs, slightly beaten
2 1/2 C milk
4 T melted butter
1/2 C brown sugar, packed
1/4 C pure maple syrup
1/2 C roughly chopped walnuts
1 t cinnamon
1/2 t baking powder
1/2 t salt
Preheat oven to 350 degrees. Spray 13x9 pan with cooking spray.
In a large bowl, whisk together the oats, salt, baking powder, cinnamon, walnuts and brown sugar.
In another bowl, beat together the milk, eggs and maple syrup.
Pour wet ingredients into dry ingredients and mix well.
Pour oatmeal into prepared pan and drizzle melted butter over top.
Stir gently and place in over for 45 to 55 minutes until golden brown.
I love using the OXO Good Grips Angled Measuring Cup, available here.
I found this recipe online at eat, live, run.