Nonstick spray or unsalted butter for pan
fine sea salt
Preheat the oven to 375°F. Spray an 8-inch/20 cm square baking dish with nonstick spray.
Place 1 cup of the oats in a blender and pulse until the oats are broken down into a rough flour.
Combine the oat flour in a large bowl with the remaining 11/2 cups of rolled oats and the pecans, raisins, baking powder, cinnamon, and salt.
Place the milk, eggs, fruit butter, vanilla, sugar, and water in the same blender container (no need to wash). Blend until well combined.
Pour the liquid from the blender into the oat mixture and stir together.
Scrape the batter into the prepared baking dish. Bake until the edges begin to pull away from the pan and the top is golden brown, 40 to 45 minutes.
Reprinted with permission from
THE FOOD IN JARS KITCHEN
© 2019 by Marisa McClellan, Running Press. Photography by Steve Legato.