Maple Espresso Baked Oatmeal

• 2 1/2 cups rolled oats (I use Bob's Red Mill)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 tablespoon powdered instant espresso
• 2 ounces unsalted butter (1/2 stick)
• 2/3 cup grade B maple syrup
• 3 eggs, room temperature
• 2/3 cup whole milk
• 1 cup chopped pecans
• 3/4 cup dried cherries, roughly chopped if they're very large

1. Melt butter in a small skillet over medium heat. Cook it until it is brown and smells nutty. Set aside to cool.
2. In a large bowl, mix together oats, baking powder, salt, and powdered espresso.
3. In a medium bowl, mix together syrup, milk and eggs. Whisk well until well-blended. Stir in melted butter and whisk until blended. Pour into oat mixture and stir well. Let it sit for about 10 minutes, stirring occasionally, while the oven is heating and you're preparing the pan you're using.
4. Heat oven to 350. Butter a loaf pan, or line a 12-cup muffin tin with foil liners and butter the liners.
5. Stir nuts and cherries into oat mixture until well mixed. Scoop mixture in half-cup measurements into your muffin tin, or spoon into your prepared loaf pan. Press down on tops to compact somewhat.
6. Bake at 350 for 35 to 50 minutes (a loaf pan will take longer), until a tester comes out clean.
7. Serve in a bowl with milk, yogurt, or creme fraiche. You can refrigerate leftovers and reheat them in the microwave.

rolled oats, baking powder, kosher salt, powdered instant espresso, butter, maple syrup, eggs, milk, pecans, dried cherries

Taken from food52.com/recipes/16817-maple-espresso-baked-oatmeal (may not work)