Preheat oven to 350 degrees F (180 degrees C).
In a large bowl whisk together
2% Reduced Fat Milk (1 3/4 cups)
Large Eggs (2)
Whisk in the
Steel-Cut Oats (1 1/2 cups)
Unsweetened Shredded Coconut (1/2 cup)
Pecans (1/2 cup)
Maple Syrup (1/4 cup)
Ground Cinnamon (1/2 Tbsp)
Baking Powder (1 tsp)
Vanilla Extract (1 tsp)
Salt (1/2 tsp)
Ground Nutmeg (1 pinch)
until fully combined.
Stir in the
Frozen Mixed Berries (1 cup)
Spray a 12-square non-stick brownie pan or a 9x9-inch non-stick pan with
Nonstick Cooking Spray (as needed)
Divide batter evenly between squares or pour into prepared 9x9-inch pan.
Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9x9-inch pan.
Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need them pleasantly warm to serve.
Remove from pan and serve with yogurt, fresh berries, and a drizzle of maple syrup if desired.