Preparation

1. Preheat oven to 350°F. Grease a 9×9-inch baking dish or line it with parchment paper.
2. Prepare the oats: In a large mixing bowl, whisk together eggs, maple syrup, milk, melted butter, vanilla extract, orange zest, and orange juice until well combined.
3. In a separate bowl, combine rolled oats, baking powder, baking soda, and kosher salt. Stir to mix evenly.
4. Add the dry oat mixture to the wet ingredients and combine.
5. Pour the oat mixture into the prepared baking dish and spread the top evenly. Bake for 35- 40 minutes, until the top is golden brown and the center is set. A toothpick inserted in the center should come out mostly clean. Allow baked oats to cool for 5 to 10 minutes before serving.
6. While the oats are baking, prepare the creamsicle topping: In a small bowl, whisk together Greek yogurt, powdered sugar, orange juice, vanilla extract, and orange zest until smooth.
7. Cut into squares and serve warm, topped with the yogurt creamsicle topping.

Notes

• For best results, use old-fashioned rolled oats rather than quick oats for better texture. We do not recommend using steel-cut oats for this recipe.
• The baked oats can be stored covered in the refrigerator for up to 4 days and reheated in individual portions.
• For a more cake-like texture, you can blend the oats in a blender and then bake as usual.
• The creamsicle topping should be stored separately and added just before serving to maintain its fresh texture.