Overnight baked brown butter oats

This recipe is the ultimate comfort food on a chilly morning — rich, fragrant brown butter baked oats made with soaked oats and seasonal fruit. It’s also a brilliant way to use up leftover fruit from half-eaten lunchboxes, minimising waste and maximising nutrition.

Soaking the oats overnight helps improve digestibility and reduces antinutrients, making this breakfast not only convenient but gentler on little bellies. Once baked, it transforms into a soft, warm, cake-like dish that's loaded with fibre, healthy fats, and slow-releasing energy.

You’ll also find this recipe incredibly flexible — it’s just as delicious baked immediately or soaked overnight, depending on what the morning looks like. Perfect for batch baking and reheating, it’s a breakfast that nourishes the whole family with minimal stress.

Age Suitability

Suitable from 12 months+ due to the inclusion of maple syrup.
For younger babies, you can omit the maple syrup or serve in small portions as part of a broader meal.
Soft, spoonable, and easy to cut into handheld pieces for toddlers learning to self-feed

Serving Suggestions

Serve warm with a dollop of yoghurt (Greek or coconut), fresh fruit like banana or berries, and a sprinkle of seeds or nut butter for extra fat and protein.
Perfect on its own, sliced into bars for lunchboxes, or reheated for snack time.
Also lovely served cold with a drizzle of cream or a splash of milk.

Storage

Store in an airtight container in the fridge for up to 3 days
Freeze in slices for up to 3 months — thaw overnight in the fridge and reheat before serving