Prep 10 mins
Cook 40 mins
This is from the issue of April 2007 of Coup de Pouce.
- 1 1⁄2 cups oatmeal
- 1⁄4 cup almonds, sliced
- 2 tablespoons maple sugar or 2 tablespoons brown sugar, packed
- 2 tablespoons maple syrup
- 1 dash salt
- 3 cups milk
- ground cinnamon (optional)
- In a greased, square baking dish of 8 inches , mix oatmeal, almonds, maple sugar, maple syrup and salt. Add milk and stir.
- Cook in a preheated oven of 350 F for about 40 minutes or until oatmeal is tender and milk is absorbed. When ready to serve, sprinkle with cinnamon, if wanted.
I cut it down to serve 2 and baked it in ramekin dishes. I used a little less milk than called for since we like more firm oatmeal. I skipped on the almonds but added the cinnamon. Much loved all around!
Loved it! Made it just as written. The milk makes it so creamy and rich and the maple syrup is just the right amount (not too strong). The almonds were delicious in it. I really enjoyed the dusting of cinnamon on top that you suggested . My husband raved about it. So easy too. Thanks.
I didn't use the almonds as I didn't have any and I used Splenda brown sugar blend so only used a tablespoon. I didn't add any salt. I loved it hot out the oven. I ate it cold in the morning the next day and liked it like that too. I did heat it in the microwave in the morning for my son and it dried out a bit but we just added a touch of milk and we were good to go. I really enjoyed the taste of this as it wasn't too sweet. I was worried about the amount a milk and probably would cut it back just a bit next time. I cooked mine for 40 minutes and I agree with the other reviewer that the milk that skimmed on the sides didn't look too appetizing. I just took a knife and mixed it up a bit before anyone else noticed.