Here is the recipe from Moosewood Restaurant New Classics:
...The result is a very creamy and fluffy oatmeal that is lighter than bread pudding but somewhat reminiscent of it.
Serves 4
3 1/2 cups 2% or whole milk
1 cup Irish oats (steel cut oats)
2 t. pure maple syrup
1/2 t. freshly grated nutmeg
1 to 1 1/2 cups peeled and diced apples
2/3 c currants or raisins, or less to tast
1/2 t. salt
Preheat oven to 375.
In a saucepan, heat the milk on medium heat until very hot but not quite boiling; stir occasionally to prevent scorching. Stir in the oats, maple syrup, nutmeg, and diced apples and continue to cook for several minutes, just until the mixture returns to a boil. Remove from the heat, add the currants or raisins and the salt, and mix well.
Spoon the oatmeal mixture into a 1 1/2 quart casserole dish (I recommend spraying the dish with Pam), cover and bake for 25 to 30 minutes until all of the liquid is absorbed and the oatmeal is creamy. The oatmeal "casserole" will puff up slightly when finished. Stir well just before dishing it up and eat while piping hot.
Per serving:
338 calories
13.5 g protein
6.4 g fat
59.9 carbs
402.2 mg sodium
6.5 g fiber
It is definitely nice enough for company too!
Enjoy!