Ingredients
Scale
- 2 cups old-fashioned rolled oats (do not use instant oats)
- 1/2 cup chopped walnuts or pecans
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups milk of choice (dairy, almond, or oat milk)
- 1/3 cup pure maple syrup or honey
- 2 large eggs
- 3 tablespoons melted butter or coconut oil
- 2 teaspoons pure vanilla extract
- 1 1/2 cups fresh or frozen berries (blueberries or raspberries work great)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick cooking spray to ensure the oatmeal doesn’t stick to the sides.
- In a large mixing bowl, combine the rolled oats, half of the chopped nuts, baking powder, cinnamon, and salt. Stir everything together until the spices are evenly distributed throughout the oats.
- In a separate medium bowl, whisk together the milk, maple syrup, eggs, melted butter (or coconut oil), and vanilla extract. Make sure the eggs are fully incorporated and the mixture is smooth.
- Scatter about half of your berries over the bottom of the prepared baking dish. Pour the dry oat mixture over the fruit. Slowly pour the wet ingredients over the oats, ensuring everything is submerged. Gently shake the dish to help the liquid settle. Top with the remaining berries and nuts.
- Place the dish in the oven and bake for 35 to 40 minutes. You will know it is done when the top is golden brown and the oats have set. The center should still have a slight jiggle but should not be liquid.
- Remove the baking dish from the oven and let it cool for about 5 to 10 minutes before serving. This resting time allows the oatmeal to firm up, making it much easier to slice into clean squares.
- Cook Time: 45 minutes
- Diet: Vegetarian, Gluten-Free