with massive thanks to Rebecca
Non-stick cooking spray
3 cups old-fashioned rolled oats (do not substitute quick or instant or steel cut oats)
1/2 cup brown sugar
1/2 cup slivered almonds
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup whole milk (you can substitute low fat, skim, soy, almond)
2 large eggs
2 tablespoons maple syrup
1 tablespoon vanilla extract
Preheat the oven to 350 F. Lightly coat the inside of a 9×13 baking dish with non-stick cooking spray. (Alternatively, you can coat the pan with two tablespoons melted butter.)
Combine the dry ingredients in a large mixing bowl. Whisk together the milk, eggs, maple syrup and vanilla extract in a separate bowl, pour over the dry ingredients and mix together with a sturdy spoon or spatula until everything is evenly combined and wet. Scrape into the 9×13 pan.
Bake for 30 minutes or until golden brown around the edges.
I’ve been making this recipe for about 18 months now. We eat it three times per week (in rotation with my Egg Bake and Chorizo and Egg Burritos) and we are not even close to tiring of it. Lifetime household staple right here.
It stores in the refrigerator for a good 10 to 12 days and can easily be reheated with just a bit of water, or if you prefer, milk or cream.