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Baked Oatmeal Squares

Serves 9 (one of nine squares)

55 min prep/cook; plus cooling (total not specified)

Ingredient allergen flags: Egg; Milk

Check actual labels and cross-contact. Allergen guidance and swaps

Soft oat squares have banana sweetness and chewy raisins.

AI-generated illustration of Baked Oatmeal Squares, showing the base recipe

Ingredients

  • 3 cups (240 g) rolled oats
  • 2 cups (488 g) 2% milk
  • 2 medium bananas (236 g total, peeled), mashed
  • 2 large eggs (100 g total without shells)
  • 1/2 cup (80 g) raisins
  • 1 Tbsp (13.5 g) olive oil
  • 2 tsp (8 g) baking powder
  • 1 tsp (2.6 g) ground cinnamon

Method

  1. Heat oven to 350°F. Line an 8-inch square pan with baking parchment. Combine oats, raisins, baking powder and cinnamon.
  2. Whisk milk, banana, eggs and oil. Stir into the dry ingredients and spread evenly in the pan. Do not taste raw batter.
  3. Bake 35-40 minutes until set, a center toothpick comes out clean and the center reaches 165°F. Cool briefly, cut into nine equal squares and refrigerate promptly in shallow containers.

Allergy / dietary substitutions

Milk: use tolerated soy drink (adds soy) or a suitable oat drink (check labels for wheat and other allergens). Egg: no egg-free version is specified. Check oats and raisins for your allergens.

Training-day additions

Add yogurt (adds milk) or tolerated soy yogurt (adds soy) and fruit.

Store / pack

Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days. Pack cold with two ice sources; see Keep good food safe. Reheat leftovers to 165°F.

Freeze 2 months · fully baked, cooled oatmeal squares

Cool promptly in shallow containers, then freeze airtight today at 0°F. Pack individual servings; label with the recipe name and computed BB month. Thaw in the refrigerator, never on the counter. Reheat covered in the microwave or oven until the center reaches 165°F.

November 2026 example: Baked Oatmeal Squares — BB 01-27

A conservative quality-planning window based on F1-F3.

Approximate nutrition / serving

210 kcal · Protein 8 g · Carbohydrate 34 g · Fat 6 g

Approximate per serving of the base recipe; add-ons and swaps are excluded. See How the estimates are made.

Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.

Wash hands and produce; separate raw animal foods from ready-to-eat food. See Keep good food safe.

Check oat packaging for your allergens; for celiac disease use a suitable gluten-free product. Check the product label for your allergens and shared-equipment information.

Safety: food-safety basics · Allergies: allergen guidance · nutrition method.

How the nutrition estimates are made

Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.

One ingredient, one weighed amount

The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.

The calculation

For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.

What can change the result

Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.

What the estimate does not claim

Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.

Sources and ingredient records
  • 3 cups (240 g) rolled oats — USDA SR Legacy FDC 169705; 240 edible g
  • 2 cups (488 g) 2% milk — USDA SR Legacy FDC 171267; 488 edible g
  • 2 medium bananas (236 g total, peeled), mashed — USDA SR Legacy FDC 173944; 236 edible g
  • 2 large eggs (100 g total without shells) — USDA SR Legacy FDC 171287; 100 edible g
  • 1/2 cup (80 g) raisins — USDA SR Legacy FDC 168165; 80 edible g
  • 1 Tbsp (13.5 g) olive oil — USDA SR Legacy FDC 171413; 13.5 edible g
  • 2 tsp (8 g) baking powder — USDA SR Legacy FDC 172804; 8 edible g
  • 1 tsp (2.6 g) ground cinnamon — USDA SR Legacy FDC 171320; 2.6 edible g
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