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

Source: Parents Magazine


Ingredient Checklist


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.

  • 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.


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; 11 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 52 mg cholesterol; 129 mg sodium. 179 mg potassium; 26 g carbohydrates; 3 g fiber; 13 g sugar; 6 g protein; 0 g trans fatty acid; 249 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 15 mcg folate; 0 mcg vitamin b12; 125 mg calcium; 1 mg iron;


Rating: 5.0 stars
Easy and tasty. Less messy than traditional oatmeal for my two year old.