Get free recipes + tips, plus my complimentary Herb Guide

Yes! I Want This

Morning Glory Baked Oatmeal

Morning Glory Baked Oatmeal
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 Morning Glory Baked Oatmeal brings a carrot-cake appeal to breakfast with shredded carrots, coconut, pecans, raisins and apples. The truly glorious combination of tastes and textures alone makes it  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.


Morning Glory Baked Oatmeal



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)


Print or Share this Recipe/Article: