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A nice switch from overnight oats, with extra-cozy vibes.

Source: Parents Magazine

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Credit: Greg DuPree

Recipe Summary

prep:
50 mins
cook:
1 min
total:
51 mins
Servings:
6
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350° F. In a large bowl, stir together oats, pecans, baking powder, cinnamon, and salt. In a medium bowl, whisk together milk, melted butter, eggs, and maple syrup. Pour over oats and stir well. Stir in strawberries.

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  • Pour into an 8x8-inch baking pan coated with nonstick spray. Sprinkle with sugar and a dusting of cinnamon. Bake until the oatmeal is set, but still tender, about 35 minutes. Cut into squares, let cool, and transfer to an airtight container.

  • Store in the refrigerator up to 4 days. When ready to serve, warm each piece in the microwave on medium power for about a minute.

Tips

We pumped a breakfast casserole with nuts, eggs, fruit, and fiber-rich oats. Bake it ahead, then warm it up in the microwave.

Nutrition Facts

217 calories; fat 11g; cholesterol 52mg; saturated fat 3g; carbohydrates 26g; mono fat 4g; poly fat 2g; insoluble fiber 3g; sugars 13g; protein 6g; vitamin a 249IU; vitamin c 14.3mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 15.1mcg; vitamin b12 0.4mcg; sodium 129mg; potassium 179mg; calcium 125mg; iron 1.4mg.
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