Ingredients:

  • 3 cups (270g) Old Fashioned Rolled Oats
  • 1 tsp (5g) Baking powder
  • 2 tsp (5g) Ground Saigon cinnamon
  • 0.5 tsp (3g) Fine sea salt
  • 0.5 cup (50g) Chopped pecans (or walnuts)
  • 2 large Eggs
  • 2.5 cups (600ml) Whole milk (or full-fat oat milk)
  • 0.33 cup (80ml) Pure maple syrup (or honey)
  • 2 tsp (10ml) Pure vanilla extract
  • 3 tbsp (42g) Unsalted butter, melted
  • 2 tbsp (25g) Light brown sugar
  • 1 tsp (2g) Ground cinnamon
  • 1 tbsp (14g) Cold butter, cubed

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9x9 inch (23x23cm) ceramic or glass baking dish generously with butter or coconut oil.
  3. In a large mixing bowl, toss the rolled oats, baking powder, 2 teaspoons of cinnamon, and salt until the oats are evenly dusted. (Note: Use Old Fashioned rolled oats; avoid quick oats as they can lead to a mushy texture.)
  4. In a separate medium bowl, whisk the eggs until no streaks remain.
  5. Stream in the milk (or oat milk), maple syrup (or honey), vanilla, and melted butter into the egg mixture and whisk to combine. Be mindful that honey burns faster than maple syrup.
  6. Pour the liquid mixture over the oats and stir to ensure even hydration. Fold in the pecans (or walnuts) if using.
  7. Transfer the mixture to the prepared baking dish. In a small bowl, mix the 2 tablespoons of brown sugar and 1 teaspoon of cinnamon. Sprinkle this mixture and the cold butter cubes over the top.
  8. Bake for 35 minutes until the top is golden brown and the center is set.