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Packed with wholesome ingredients, this morning glory baked oatmeal is a healthy way to start the day.
From nutritionist and cookbook author Ellie Kreiger, this morning glory muffin-inspired baked oatmeal is packed with wholesome ingredients like carrots, apples, raisins, pecans, coconut, and, of course, oats. Baked oatmeal has a texture similar to bread pudding, so it feels indulgent but is still nutritious. Whether you’re off to work or school, or just lounging on the weekend, it’s a healthy and satisfying way to get your day off on the right foot. The recipe is highly adaptable, so feel free to use it as a baked oatmeal base and play with the add-ins. You can swap the pecans for walnuts, the apples for pears or peaches, and the raisins for dried cranberries, apricots, or blueberries.
What You’ll Need To Make Morning Glory Baked Oatmeal
Step-by-Step Instructions
Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 8-inch square baking dish or a 9-inch deep-dish pie plate with cooking spray or butter.
Make the topping: In a small bowl, add ½ cup of the pecans, 2 tablespoons of the coconut, ¼ teaspoon of the cinnamon, the brown sugar, and a pinch of salt.
Stir until combined and set aside.
In a large bowl, add the oats, baking powder, the remaining ¾ teaspoon of cinnamon, and the remaining ½ teaspoon of salt.
Stir until combined.
In a liquid measuring cup or medium bowl, whisk together the milk, maple syrup, egg, oil, and vanilla extract.
Add the milk mixture to the oat mixture and stir to combine.
Add the remaining ½ cup of pecans, the remaining 2 tablespoons of coconut, the apple, carrots, and raisins.
Mix until evenly combined.
Pour the mixture into the prepared baking dish.
Sprinkle the reserved pecan-coconut mixture evenly over top.
Bake for 40 to 45 minutes, until golden around the edges and just set at the center.
Serve warm. This dish can be made up to 2 days ahead of time or frozen for up to 3 months. Defrost in the refrigerator overnight, if necessary, then cover with foil and reheat in a 325°F oven until hot.
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Morning Glory Baked Oatmeal
Packed with wholesome ingredients, this morning glory baked oatmeal is a healthy way to start the day.
Ingredients
- 1 cup pecans, coarsely chopped
- ¼ cup shredded, unsweetened coconut
- 1 teaspoon ground cinnamon
- 1 tablespoon packed light brown sugar
- ½ teaspoon plus 1 pinch salt
- 2 cups old-fashioned rolled oats (do not use quick-cooking, instant or steel-cut oats)
- 1 teaspoon baking powder
- 2 cups milk (low-fat or whole)
- ⅓ cup pure maple syrup
- 1 large egg
- 2 tablespoons vegetable oil
- 1½ teaspoons pure vanilla extract
- 1 tart-yet-sweet medium baking apple, like Honey Crisp or Fuji, peeled, cored and cut into ¼-inch pieces
- 1 cup shredded carrots, from about 2 carrots
- ½ cup raisins
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 8-inch square baking dish or a 9-inch deep-dish pie plate with cooking spray or butter.
- Make the topping: In a small bowl, mix together ½ cup of the pecans, 2 tablespoons of the coconut, ¼ teaspoon of the cinnamon, the brown sugar and a pinch of salt. Set aside.
- In a large bowl, combine the oats, baking powder, the remaining ¾ teaspoon of cinnamon and the remaining ½ teaspoon of salt.
- In a liquid measuring cup or medium bowl, whisk together the milk, maple syrup, egg, oil and vanilla extract. Add the milk mixture to the oat mixture and stir to combine. Add the remaining ½ cup of pecans, the remaining 2 tablespoons of coconut, the apple, carrots and raisins; mix until evenly combined. Pour the mixture into the prepared baking dish and sprinkle the reserved pecan-coconut topping mixture evenly over top. Bake for 40 to 45 minutes, until golden around the edges and just set at the center. Serve warm.
- Make-Ahead/Freezer-Friendly Instructions: This dish can be made up to 2 days ahead of time or frozen for up to 3 months. Defrost in the refrigerator overnight, if necessary, then cover with foil and reheat in a 325°F oven until hot.
Nutrition Information
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- Per serving (8 servings)
- Calories: 329
- Fat: 17 g
- Saturated fat: 3 g
- Carbohydrates: 41 g
- Sugar: 22 g
- Fiber: 5 g
- Protein: 7 g
- Sodium: 260 mg
- Cholesterol: 26 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
