Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup pure maple syrup or honey
- 2 large eggs
- 1 1/2 cups milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1 cup fresh berries (strawberries, blueberries, raspberries)
- Optional toppings: nuts, extra berries, Greek yogurt
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk together the oats, baking powder, cinnamon, and salt.
- In a separate bowl, combine the eggs, milk, maple syrup, and vanilla extract. Mix well.
- Add the wet mixture to the dry ingredients and stir until evenly combined.
- Gently fold in the fresh berries throughout the mixture.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly, then serve warm or cold. Top with nuts, extra berries, or Greek yogurt if desired.
Notes
- Feel free to customize with different types of berries or toppings like chopped nuts and coconut flakes.
- Use gluten-free oats for a gluten-free version of this recipe.
- Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 45mg