Morning Glory Baked Oatmeal

Morning Glory Baked Oatmeal

Photo by Scott Suchman 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.

Make Ahead: 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.


Ingredients

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 syr
1 large egg
2 tablespoons canola or other neutral tasting oi
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

Directions

Preheat the oven to 375 degrees. Grease an 8-inch square baking dish or a 9-inch deep-dish pie plate with cooking oil spray. 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

 

Print or Share this Recipe/Article: