Morning Glory Baked Oatmeal 8.000

Deb Lindsey for The Washington Post

Nourish Dec 31, 2015

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.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes about 8 cups

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 syrup
  • 1 large egg
  • 2 tablespoons canola oil
  • 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.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Bonnie S. Benwick.

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