Ingredients
- 2 cups old-fashioned rolled oats (not instant)
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups milk (dairy or non-dairy)
- 1 large egg
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1 cup mixed berries or chopped fruit
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- In a large bowl, combine the oats, brown sugar, baking powder, cinnamon and salt.
- In a separate bowl, whisk together the milk, egg, melted butter and vanilla.
- Spread half the fruit in the baking dish, add the oat mixture, then pour the wet ingredients evenly over the top.
- Top with the remaining fruit and the nuts, and let the dish rest for 5 minutes.
- Bake for 35 to 40 minutes, until the top is golden and the center is set but still slightly jiggly.
Notes
Use old-fashioned oats; quick oats turn mushy. Keeps up to 5 days in the fridge. Reheat squares in the microwave for about 45 seconds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American