I have my mom to thank for introducing me to this delicious recipe. She discovered it while eating breakfast at a hotel during a trip to Maine this past fall. It turns out it’s the most popular menu item at the hotel (and with good reason), so she was thrilled to learn that they were happy to share their famous recipe. We made it while I was home for Thanksgiving, and I loved it so much, I decided to package some up in festive mason jars to share as gifts this holiday season. It’s best served with milk for breakfast, but I have a feeling it would make a delicious topping on yogurt or ice cream.