SERVES
ACTIVE TIME
TOTAL TIME
Some people love to talk trash about oats (phytic acid! antinutrients!), but we love them. A dry cup of oats packs in 10 grams of protein and around 8 grams of fiber; plus they’ve long been known to support lactation. This recipe is family-friendly, meal-prep-approved, and perfect for a weekly breakfast rotation. We call for soaking the oats overnight like muesli, which makes a big difference. Soaking (and later, baking) helps reduce phytic acid, improve mineral absorption, and makes the oats easier to digest. This makes a generous batch that reheats beautifully throughout the week and is also freezer friendly.
5 cups rolled oats
Water, to cover oats
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup collagen powder
½ teaspoon baking soda
½ teaspoon salt
2 ½ cups raw milk or milk of choice
5 large eggs, whisked
1 cup maple syrup, divided
¼ cup salted butter, melted
1 teaspoon vanilla extract
1-2 cups chopped fruit of choice (e.g. apples, berries, or peaches)
FIBER BOOST
Add 2 tablespoons of chia seedor psylium
SERVES
ACTIVE TIME
TOTAL TIME
Some people love to talk trash about oats (phytic acid! antinutrients!), but we love them. A dry cup of oats packs in 10 grams of protein and around 8 grams of fiber; plus they’ve long been known to support lactation. This recipe is family-friendly, meal-prep-approved, and perfect for a weekly breakfast rotation. We call for soaking the oats overnight like muesli, which makes a big difference. Soaking (and later, baking) helps reduce phytic acid, improve mineral absorption, and makes the oats easier to digest. This makes a generous batch that reheats beautifully throughout the week and is also freezer friendly.
Kids loved it, reheats well.
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© eating for life 2026
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