- 2 eggs
- 1 1/2 cups milk (I typically use almond or coconut; any kind will work)
- 1 1/2 cups grated carrot (I use a box grater and add to cups without packing it down)
- 1 apple, shredded (I leave skin on and like a sweet apple like a Fuji or Gala; include any juice)
- 1 8-ounce can crushed pineapple, with juice
- 1/2 cup shredded coconut
- 1/2 cup raisins, golden or dark
- 1/2 cup chopped walnuts or pecans
- 1/3 cup packed brown sugar
- 1/4 cup melted coconut oil or butter*
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 3 cups old-fashioned oats
Morning Glory Baked Oatmeal
Although pre-shredded carrots are a great convenience, I don't recommend them for baking as the moisture content tends to be lower than in freshly grated carrots. If you choose to use fresh pineapple, add 4 to 6 tablespoons of extra milk, depending on how juicy your pineapple is, to make up for the juice in the canned variety.
Feel free to bake a day ahead to have a delicious breakfast at the ready. While the baked oatmeal is fantastic hot out of the oven, the flavors meld overnight and it's equally good--some say better!--the next day. The baked oatmeal will keep for about a week in the refrigerator, if it lasts that long, and may be frozen.
Yields approximately 8 servings.
Yields approximately 8 servings.
Ingredients
Steps
- Grease or butter a 9×13 baking dish; set aside.
- Lightly beat the eggs in a mixing bowl, and then add the remaining ingredients except the oats. Mix well. Add the oats, and stir to fully incorporate.
- Transfer the mixture to the prepared baking dish. Allow the oatmeal to rest on the counter for at least and hour or up to two hours. This will give the oats time to plump up. Beyond 2 hours, cover and refrigerate up to overnight.
- When ready to bake, uncover the oatmeal and preheat the oven to 375 degrees F. If the oatmeal has been refrigerated, allow the baking dish to sit on the counter while the oven preheats. Bake for 25-30 minutes or until just firm in the center.
- May serve with warmed milk, additional nuts, raisins, coconut, and/or chopped bananas. It is delicious eaten like a muffin, too.
- Cover and store leftovers in the refrigerator. Reheat gently in the microwave or enjoy cold.
Notes
- It’s helpful to bring your ingredients to room temperature before mixing so that the oil or butter does not re-harden when combined with the cold milk and eggs. If this happens, you may warm the mixture in the microwave just enough to melt and incorporate–but not enough to cook.
- If you are not a coconut fan, simply omit. Same goes for the raisins. Both sweetened or unsweetened coconut work well. Choose according to your preference.