Recipe by Sydney Mike
I could say that this recipe was handed down from my great-great-great-great-grandmother, but that isn't the case! I can't say I've every had it, but still....... Taking some suggestions to heart, I've cut back on the original 1/4 cup of molasses, & finally made it optional, realizing that some people [for some reason or other!] just don't have my taste for molasses!
Top Review by **Mandy**
I loved this, I did a half batch but just eyeballed the amount of maple & molasses & I used Splenda instead of sugar. I'm not a ginger lover so almost cut the ginger amount but decided against it with the addition of cinnamon & nutmeg and I'm glad I did. The spice mix is lovely, the texture is great & this proved a lovely warming brekky that did me for 2 mornings. Thanks Syd!
- 3 cups water
- 3⁄4 teaspoon salt
- 1 2⁄3 cups old fashioned oats
- 2⁄3 cup dark raisin
- 1⁄2 cup maple syrup
- 1⁄4 cup dark brown sugar
- 1⁄4 cup walnuts, chopped
- 2 eggs, beaten
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1 -2 tablespoon dark molasses (or more) (optional)
Directions See How It's Made
- Preheat oven to 350 degrees F.
- In large heavy saucepan bring to boil the water & salt.
- Reduce heat to medium low & add oats, cooking 5 minutes & stirring frequently.
- Transfer to a 6-cup souffle dish, then add last 8 or 9 ingredients [realizing that dark molasses is to be used only if you WANT a molasses taste to this dish], stirring to combine.
- Bake 1 hour until set.
- Spoon into bowls & serve with cold milk.