Morning Glory Baked Oatmeal

23 01 2016

I was visiting my mother in Denver and she made this wonderful baked oatmeal for us. It really is like eating a Morning Glory muffin in an oatmeal version. It is easy because you can make it ahead and then reheat it.

1 cup chopped pecans

1/4 cup shredded unsweetened coconut

1 tsp ground cinnamon

1 tbsp coconut palm sugar

1/2 tsp salt

2 cups old fashioned rolled oats

1 tsp baking powder

2 cups low fat milk

1/3 cup maple syrup

1 large egg

2 tbsp canola oil

1 1/2 tsp vanilla

1 med Golden Delicious apple, cored and cut into 1/2 inch cubes

1 cup shredded carrot

1/2 cup raisins

Preheat the oven to 375 degrees. Grease an 8 inch square baking pan with spray oil.

Mix together 1/2 cup of the pecans, 2 tbsp of the coconut, cinnamon, sugar and salt in a medium bowl.

Stir together the oats, baking powder, a bit more cinnamon, and a little more salt in a mixing bowl.

Whisk together the milk, maple syrup, egg, oil and vanilla in a liquid measuring cup.

Pour the milk mixture over the oat mixture, stirring to combine, then mix in the remaining pecans and coconut plus 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 in the center. Serve warm.




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