Preheat oven to 350 degrees Fahrenheit. Grease an 9 inch square baking dish or line with parchment paper, which I recommend for easy removal.
Heat oil in a skillet over medium heat. Add all the vegetables and cook for 4-5 minutes, or until softened. Add Italian seasoning and tomato paste and cook for a couple of minutes, stirring so everything gets well incorporated. Remove from heat and set aside to cool slightly.
In a large bowl, combine the rest of the ingredients. Add the vegetables. Let mixture sit for 5-10 minutes to allow for the oats to soften.
Pour into the prepared baking dish and press mixture evenly.
Bake for 30 minutes, until all liquid has been absorbed and oats are set and firm to touch. Be sure to cool before slicing for a clean cut.
Milk: Use whole fat cow's milk as our babies need fat for optimal brain development. You can swap with non-dairy alternatives. Here are my top recommendationsEgg: To make it egg-free, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water. Mix well and let it sit for 10-15 minutes, whisking occasionally.Veggies: Feel free to swap with whatever vegetables you have on hand. I do recommend adding some type of green leafy vegetable. Kale, swiss chard, beet greens are all great choices. Storage suggestions: Transfer to an airtight container and keep in the fridge for up to 5 days. You can enjoy warm (reheat briefly) or cold.Freeze for up to 2 months. You can wrap them individually in parchment paper and store in an airtight container or freezer safe bag. I like to flash freeze.