Maple Walnut Baked Oatmeal is made the night before, in order for the oats to soak and soften. Bake the next morning. The leftovers can be reheated for a hot breakfast all week long.
Now that InCoWriMo is over, I feel like I should get back to blogging regularly. I did not actually write every single day, though I sent out 30 letters during February, and actually got several incoming, which was nice. I actually did a lot better than I expected. I’m hoping I might have the beginnings of some pen-friendships there.
Having penpals is a lot like blogging – You get out of it what you put into it. I haven’t been putting much into blogging lately. I haven’t really felt like I get much out of it, though. The last time I baked anything was the Lavender Shortbread, and I just don’t seem to get the enjoyment out of it that I once did. Maybe it’s just the winter blahs (which I really can’t blame, because it’s been rather spring-like lately), or the fact that extra hours at work have cut into my blogging/writing time. It makes me wonder how in the hell I kept this up with more frequency when I worked full-time.
But I’m not ready to completely pack it in as far as the blog goes. Not when it’s one of the things I’d mentioned in my intro letters to all the strangers I wrote! I figured if I’ve been telling potential new readers about it, I probably should post at least one, maybe two more new recipes, right?
I actually made this Maple Walnut Baked Oatmeal quite awhile ago…Back in January, I think? It’s about the only way I like oatmeal anymore. I don’t get overnight oats, and regular stovetop oatmeal is okay, but only when you add a bunch of sugar and other stuff to it (like nuts or nut butters or whatever). Baked Oatmeal is nice because you get it ready the night before, chuck in the oven the next morning, and you’ve got breakfast for the next several days! Plus, it sticks with me longer, since it also contains eggs and milk (as well as the requisite sugar).
Butter a 13x9-inch baking dish. Mix together the melted butter, eggs, and brown sugar in the baking dish. Add the rest of the ingredients, stirring in the oats and nuts last. Cover, and refrigerate overnight. Slightly adapted from Macheesmo
The next morning, preheat the oven to 350 degrees F. Uncover and bake the oatmeal for 50-60 minutes, or until the center is set. Remove from the oven, letting stand for 5 minutes before cutting and serving.
Serve with warmed heavy cream and topped with maple syrup, if desired.
Butter a 13x9-inch baking dish. Mix together the melted butter, eggs, and brown sugar in the baking dish. Add the rest of the ingredients, stirring in the oats and nuts last. Cover, and refrigerate overnight.
Slightly adapted from Macheesmo