Overnight baked brown butter oats
Vegetarian
About the recipe
These overnight brown butter baked oats are the ultimate warm and nourishing breakfast. Soaked oats, gently caramelised butter, and naturally sweet fruit combine in a one-dish recipe that’s perfect for busy mornings and little tummies.
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
Ingredients
¼ cup butter
2 eggs
3 tbsp maple syrup
1¾ cup milk of choice
1 tbsp vanilla extract
2 cups rolled oats
2 tsp ground cinnamon
1 tsp baking powder
1½ cups diced fruit (apple, pear, plum or berries work well)
Optional: flaked almonds or finely chopped nuts for topping
To Serve:
Greek or coconut yoghurt
Fresh fruit
Nuts or seeds
Method
Start by melting the butter in a small saucepan over medium heat. Let it cook, swirling the pan occasionally, until it turns golden brown and smells nutty. This takes about 5–7 minutes. Remove from heat immediately and set aside to cool slightly.
In a large bowl, whisk together the eggs, maple syrup, milk and vanilla. Add the oats, cinnamon and baking powder and mix to combine.
Fold in the diced fruit, then stir through the browned butter.
Grease a 20cm x 20cm baking dish and pour in the mixture. Sprinkle with flaked almonds or chopped nuts if using.
Cover and refrigerate overnight. Alternatively, you can bake it immediately.
The next morning, preheat the oven to 180°C fan-forced. Bake for 35–40 minutes or until golden and set.
Ingredient Swaps
Flaked coconut works as a topping alternative if nut-free is required
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