Ingredients
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4 tbsp unsalted butter, melted, plus more for greasing
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2 cups nonfat plain Greek yogurt
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1/2 cup maple syrup, plus more for topping
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2 tsp vanilla extract
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4 large eggs
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4 cups whole milk
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6 cups old-fashioned rolled oats
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4 tsp baking powder
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2 tsp ground cinnamon
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1 tsp kosher salt
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1/2 cup fresh raspberries
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1 tsp orange zest
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1/2 cup chopped pecans
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1/2 cup fresh blueberries
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1 tsp lemon zest
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1/4 cup semisweet chocolate chips
Steps
1
Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
2
In a large bowl, whisk together 4 tbsp melted butter, yogurt, syrup, vanilla, and eggs. Whisk in milk until smooth.
3
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.
4
Bake until set in the center and golden around the edges, tenting with foil if top begins to brown too quickly, 55–60 min. Cool 10 min., 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.
