Photo by Scott Suchman and food styling by Carolyn Robb; for The Washington Post
Baked oatmeal is a heavenly bread-pudding-like breakfast treat. This recipe’s flavor inspiration comes from the iconic Morning Glory Muffin, which brings a carrot-cake appeal to the picture with shredded carrots, coconut, pecans, raisins and apples.
The truly glorious combination of tastes and textures alone makes it a breakfast worth waking up for, but the ingredients also provide plenty of the nutrition you need to fuel your morning.
The baked oatmeal can be refrigerated in an airtight container for up to 4 days. Cover with foil and reheat in a 350-degree oven for 20 minutes, or microwave individual portions on HIGH for 1 minute.
1 cup chopped pecans
1/4 cup shredded, unsweetened coconut
1 teaspoon ground cinnamon
1 tablespoon light brown sugar
1/2 teaspoon plus 1 pinch salt
2 cups old-fashioned rolled oats (do not use quick-cooking or instant
1 teaspoon baking powder
2 cups low-fat milk (1 percent)
1/3 cup pure maple syrup
1 large egg
2 tablespoons neutral tasting oil, such as avocado, grapeseed or canola, plus more for brushing pan
1 1/2 teaspoons pure vanilla extract
1 medium Golden Delicious apple (unpeeled), cored and cut into 1/2-inch pieces (1 cup)
1 or 2 medium carrots, scrubbed well, then shredded (1 cup)
1/2 cup raisins
Preheat the oven to 375 degrees. Brush an 8-inch square baking dish or a 9-inch deep-dish pie plate with oil. Mix together 1/2 cup of the pecans, 2 tablespoons of the coconut, 1/4 teaspoon of the cinnamon, the brown sugar and a pinch of salt in a medium bowl.
Stir together the oats, baking powder, the remaining 3/4 teaspoon of cinnamon and the remaining 1/2 teaspoon of salt in a mixing bowl.
Whisk together the milk, maple syrup, egg, oil and vanilla extract in a liquid measuring cup. Pour the milk mixture over the oat mixture, stirring to combine, then mix in the remaining 1/2 cup of pecans and the remaining 2 tablespoons of coconut, plus the apple, carrots and raisins. Pour into the prepared baking dish. Top with the pecan-coconut mixture. Bake for 40 to 45 minutes or until golden at the edges and just set at the center. Serve warm.
Makes 8 servings
Per serving: Calories 340; Total Fat 18g; (Sat Fat 4g); Protein 8g; Carb 41g; Fiber 5g; Cholesterol 25mg; Sodium 280mg; Total Sugar 23g (including 9 g added sugars)