A delightful oatmeal recipe featuring a crunchy maple nut topping and a hint of warm spices.
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a mixing bowl, combine the chopped walnuts, pecans, ground cinnamon, ground nutmeg, unsalted butter, and 3 tablespoons of pure maple syrup.
Ensure the nuts are evenly coated with the mixture for consistent flavor.
Spread the nut mixture evenly on the prepared baking sheet and bake for 12 minutes, stirring every 5 minutes.
Stirring prevents the nuts from burning and ensures even toasting.
Cook the oatmeal according to package instructions.
Use a saucepan with a heavy bottom to prevent sticking.
Stir in the dried cranberries and 1/4 cup of pure maple syrup into the cooked oatmeal.
Adding the cranberries while the oatmeal is hot helps them soften slightly.
To serve, divide the oatmeal into bowls, pour 1/4 cup of milk over each serving, and top with the maple nut topping.
Serve immediately for the best texture and flavor.
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