Campore Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish (or line with parchment) and set aside.

Dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

Wet ingredients

In a separate medium bowl, whisk the eggs until lightly beaten. Add the whole milk, Greek yogurt (or sour cream), melted butter, vanilla extract, and maple syrup if using. Whisk until smooth and homogenous.

Combine batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — do not overmix. The batter will be thick but pourable. If it seems too stiff, add up to 2 tablespoons more milk.

Add mix-ins

Fold in the rolled oats, toasted chopped nuts, dried fruit, and chocolate chips (if using) until evenly distributed. Reserve a small handful (about 2 tablespoons) of oats and chopped nuts for sprinkling on top.

Transfer to pan

Spoon the batter into the prepared 9x13 pan and spread to an even layer using a spatula. Smooth the top gently.

Topping and bake

In a small bowl, mix the coarse brown sugar and ground cinnamon. Brush the top of the batter lightly with the 2 tablespoons of melted butter, then evenly sprinkle the cinnamon-brown sugar mixture and the reserved oats/nuts over the surface.

Bake in the preheated 350°F (175°C) oven for 30–38 minutes, or until the top is golden brown, a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), and edges pull slightly from the pan.

Remove from oven and immediately brush the top with a little more melted butter if desired and sprinkle flaky sea salt lightly (optional). Let the Campore cool in the pan on a wire rack for at least 15–20 minutes to set; this makes it easier to cut into squares.

Serve warm or at room temperature. Drizzle with maple syrup or honey (about 1 tablespoon per serving) when plating. Campore keeps covered at room temperature for 1–2 days or refrigerated up to 4 days; reheat gently before serving.