Vermont Maple Baked Oatmeal Delight
Inspired by a cherished recipe from The Governor's Inn in Vermont, this baked oatmeal dish blends the heartiness of old-fashioned oats with sweet, rich flavors. The recipe has been slightly adjusted to reduce sweetness while still maintaining its delightful taste. Baked to perfection, it combines the nutty crunch of walnuts with the natural sweetness of raisins, maple syrup, and dark molasses. Served warm with a scoop of vanilla ice cream and a drizzle of pure maple syrup, this dish transforms a classic breakfast into a decadent treat for any time of day.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
water
3 cups
salt
3/4 teaspoon
old-fashioned oats
1 2/3 cups (not instant)
raisins
2/3 cup
maple syrup
1/2 cup
dark molasses
1/4 cup
dark brown sugar
1/4 cup
walnuts, chopped
1/4 cup
eggs
2 (beaten)
cinnamon
1/2 teaspoon
ginger
1/2 teaspoon
nutmeg
1/4 teaspoon
chilled milk or heavy cream
to taste
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a large saucepan, bring the water to a boil. Add the salt and then slowly stir in the old-fashioned oats.
3
Reduce the heat to medium-high and cook the oats for approximately 5 minutes, stirring occasionally.
4
Transfer the cooked oatmeal to a greased 6-cup soufflé dish.
5
In a separate bowl, whisk together the beaten eggs, maple syrup, dark molasses, dark brown sugar, walnuts, raisins, cinnamon, ginger, and nutmeg.
6
Pour the mixture over the oats in the soufflé dish and stir gently until all ingredients are well combined.
7
Bake in the preheated oven for about 1 hour, or until the oatmeal is set and slightly golden on top.
8
Remove from the oven, let it cool slightly, then serve warm in bowls.
9
Top with chilled milk or heavy cream, and for an extra indulgence, add a scoop of vanilla ice cream and a drizzle of pure maple syrup.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Vermont Maple Baked Oatmeal Delight?
It is a hearty, baked breakfast dish inspired by The Governor's Inn in Vermont, featuring old-fashioned oats, maple syrup, molasses, and walnuts.
What type of oats should I use for this recipe?
You should use old-fashioned oats; the recipe specifically states not to use instant oats.
Can I use instant oats instead?
No, the recipe specifies old-fashioned oats to ensure the correct texture and heartiness.
How long do the oats need to cook on the stovetop?
The oats should be cooked in boiling water for approximately 5 minutes before being transferred to the baking dish.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What kind of baking dish is recommended?
A greased 6-cup soufflé dish is recommended for this recipe.
Is this recipe vegetarian?
Yes, this recipe is categorized as vegetarian.
How long does the oatmeal bake in the oven?
The oatmeal needs to bake for about 1 hour.
What are the primary sweeteners used in this dish?
The dish is sweetened with maple syrup, dark molasses, and dark brown sugar.
What spices are used to flavor the oatmeal?
The recipe uses a blend of cinnamon, ginger, and nutmeg.
Can I substitute the walnuts with something else?
Yes, you can substitute walnuts with other nuts like pecans or omit them if you prefer.
How should I serve the Vermont Maple Baked Oatmeal?
It is best served warm in bowls, topped with chilled milk, heavy cream, or a scoop of vanilla ice cream.
Does the recipe use real maple syrup?
Yes, it calls for pure maple syrup for the best flavor.
What is the purpose of the eggs in this recipe?
The two beaten eggs help bind the oatmeal and other ingredients together, giving it a set, cake-like structure.
How much water is needed to cook the oats?
The recipe requires 3 cups of water to initially boil the oats.
Can I add extra fruit to the recipe?
While the recipe calls for raisins, you can easily add other dried fruits or fresh berries if desired.
How do I know when the baked oatmeal is finished?
The oatmeal is ready when it is set and the top has become slightly golden.
Is the recipe very sweet?
The recipe was adjusted to reduce the original sweetness while still providing a rich, maple-forward flavor.
Should I grease the soufflé dish?
Yes, the instructions specify using a greased 6-cup soufflé dish to prevent sticking.
Can I serve this as a dessert?
Absolutely; when served with vanilla ice cream and extra maple syrup, it makes a decadent dessert.
How much salt is included?
The recipe uses 3/4 teaspoon of salt, added to the boiling water.
What is the serving size for this recipe?
The specific serving size is not provided, but it is prepared in a 6-cup soufflé dish.
Can I use light brown sugar instead of dark brown sugar?
Yes, though dark brown sugar provides a deeper molasses flavor that complements the other ingredients.
Are the raisins cooked before being added?
No, the raisins are whisked into the egg and syrup mixture and then baked with the oats.
How much ginger is in the recipe?
The recipe calls for 1/2 teaspoon of ginger.
What is the origin of this recipe?
This recipe is inspired by a version served at The Governor's Inn in Vermont.
Can I use light molasses instead of dark?
Dark molasses is recommended for its robust flavor, but light molasses can be used as a substitute.
Is there any dairy in the baked mixture itself?
The baked mixture contains no dairy (only eggs); dairy is suggested only as a topping.
How much nutmeg is required?
You will need 1/4 teaspoon of nutmeg.
Can I prepare this ahead of time?
While meant to be served warm, you can bake it ahead and gently reheat it before serving.