Doubled the recipe. Used 25% less maple syrup. Used milk to offset the difference in liquids. Added chopped walnuts. Removed from oven when it was firm/done on edges but a bit underbaked in center (otherwise it's too dry when cooled). Stored in airtight container to avoid drying out. It held up very well by the end of the week (stored in fridge). I liked this as a pre-made breakfast for my week.
