This oatmeal is great as-is, but feel free to go crazy on the mix-ins! Dried fruit, chopped apples, sliced bananas, or frozen blueberries would all be totally delicious.
TOTAL TIME: 1 hr and 15 mins
SERVES: 15
INGREDIENTS
FOR OATS
1 tbsp. butter, for pan
5 c. rolled oats
1 1/3 c. toasted walnuts, roughly chopped, divided
1 tbsp. ground cinnamon
3 tsp. baking powder
1 tsp. kosher salt
4 1/2 c. whole milk
1/2 c. heavy cream
1/2 c. maple syrup
2 large eggs, lightly beaten
2 tsp. pure vanilla extract
FOR FROSTING
4 oz. cream cheese, softened
1/3 c. butter, softened
1 c. powdered sugar
2 tbsp. heavy cream
METHOD
Preheat oven to 375° and butter a 9"-x-13" baking dish. In a large bowl stir together oats, 1 cup walnuts, cinnamon, baking powder, and kosher salt.
In another large bowl, whisk together milk, heavy cream, maple syrup, egg, and vanilla. Pour dry ingredients into prepared pan, then pour wet ingredients over them. Stir to ensure there are no dry spots.
Bake 40 to 45 minutes, until top is golden and no liquid remains.
Meanwhile, make frosting: In a large bowl, combine butter and cream cheese and beat until light and fluffy. Add powdered sugar and beat until smooth. Gradually add heavy cream to loosen.
Let oatmeal cool, 10 minutes. Cut into squares and serve with a drizzle of frosting and a sprinkle of toasted walnuts.