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 eggs, lightly beaten
2 tsp. pure vanilla extract
1/2 (8-oz.) block cream cheese, softened
1/3 c. butter, softened
1 c. powdered sugar
2 tbsp. heavy cream
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 to loosen.
Let oatmeal cool, 10 minutes. Cut into squares and serve with a drizzle of frosting and a sprinkle of toasted walnuts.
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