Recipe: Warm Baked Oatmeal Squares

There is something deeply comforting about a warm breakfast waiting on the bench, especially on busy school mornings when time feels short and everyone is still waking slowly. Baked oatmeal is one of those quiet, dependable recipes that brings nourishment and ease at the same time. Soft, naturally sweet, and easy for little hands to hold, these warm oatmeal squares can be made ahead and enjoyed throughout the week, turning rushed mornings into something a little more grounded and calm.

They are filling without feeling heavy, gently sweet without refined sugar, and simple enough to adapt with whatever fruit or pantry staples you already have. Served warm or cold, at the table or on the way out the door, they offer a steady start to the day for both children and parents alike.

Ingredients
2 cups rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
Pinch of salt
1 ¾ cups plant milk of choice
1 ripe banana, mashed
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup berries or finely chopped apple
2 tablespoons melted coconut oil or olive oil
*optional pecans, walnuts or other nuts/seeds

Method
Preheat the oven to 180°C and lightly grease or line a small baking dish.

In a large bowl, combine the oats, baking powder, cinnamon, and salt. In a separate bowl, whisk together the plant milk, mashed banana, maple syrup, vanilla, and melted oil until smooth.

Pour the wet mixture into the dry ingredients and stir gently to combine. Fold through the berries or chopped fruit (or nuts/seeds if you have included)

Transfer the mixture into the prepared baking dish and smooth the top. Bake for 25 to 30 minutes, or until set in the centre and lightly golden on top.

Allow to cool slightly before slicing into squares.

To serve
Enjoy warm on its own, with a spoonful of coconut yogurt, a drizzle of nut butter, or extra fruit on the side. Leftovers can be stored in the fridge for up to four days and gently reheated for an easy, nourishing breakfast.