Big-Batch Baked Oatmeal

Turn a single pan of this cozy, large-format oatmeal into a week’s worth of hearty breakfasts or freeze them for future busy mornings. The maple-sweetened oats feature four flavor-packed rows of berries, citrus, chocolate and pecans so no two squares feel the same.

Ingredients

4 Tbsp. unsalted butter, melted, plus more for greasing
2 cups nonfat plain Greek yogurt
½ cup maple syrup, plus more for topping
2 tsp. vanilla extract
4 large eggs
4 cups whole milk
6 cups old-fashioned rolled oats
4 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. kosher salt
½ cup fresh raspberries
1 tsp. orange zest
½ cup chopped pecans
½ cup fresh blueberries
1 tsp. lemon zest
¼ cup semisweet chocolate chips

Steps

Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
In a large bowl, whisk together 4 tablespoons melted butter, yogurt, syrup, vanilla and eggs. Whisk in milk until smooth.
To bowl, add oats, baking powder, cinnamon and salt. Stir until well combined. Pour mixture into prepared baking dish, spreading evenly. Sprinkle toppings in four columns, lengthwise: raspberries and orange zest, pecans, blueberries and lemon zest, and chocolate chips.
Bake until set in the center and golden around the edges, tenting with foil if top begins to brown too quickly, 55–60 minutes. Cool 10 minutes, then slice into 12 squares and serve warm. Top with maple syrup, if desired.

Tips

Cool oatmeal squares completely and wrap individually in plastic wrap. Transfer to a resealable freezer bag and store in freezer. To reheat, thaw squares overnight in refrigerator before microwaving, or microwave straight from frozen in 30-second bursts, until warmed through.

This recipe is

Vegetarian
Gluten-free
Wheat-free