Ellie Krieger’s Morning Glory Baked Oatmeal
Total Time
1 Hour 10 Minutes
Prep Time
25 Minutes
Cook Time
45 Minutes
Rating
4.81 out of 5 stars
(21)
Ingredients
6-8 servings
- 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
- 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 (see note)
- 1 cup shredded carrots, from about 2 carrots
- ½ cup raisins
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Preparation
Step 1
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.
Step 2
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.
Step 3
In a large bowl, combine the oats, baking powder, the remaining ¾ teaspoon of cinnamon, and the remaining ½ teaspoon of salt.
Step 4
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.
Step 5
Add the remaining ½ cup of pecans, the remaining 2 tablespoons of coconut, the apple, carrots, and raisins; mix until evenly combined.
Step 6
Pour the mixture into the prepared baking dish and sprinkle the reserved pecan-coconut topping mixture evenly over top.
Step 7
Bake for 40 to 45 minutes, until golden around the edges and just set at the center. Serve warm.
Step 8
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Chef's notes
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.
Note:
The original recipe calls for 1 medium Golden Delicious apple cut into ½-inch pieces. I used the type of apple I had on hand and cut the pieces a bit smaller.
