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Morning Glory Baked Oatmeal

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.

Yield: 8 generous servings
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Ingredients
 

  • 2 large eggs
  • 1 1/2 cups milk (I typically use almond or coconut; any kind will work)
  • 1 1/2 cups grated carrot (not pre-shredded; I use a box grater and add to cups without packing it down—it’s about 6 ounces, shredded)
  • 1 medium apple, shredded (I use a sweet apple like a Fuji or Gala, don’t peel, and 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*
  • 1-1/2 teaspoons vanilla
  • 1-1/2 teaspoons cinnamon
  • 3/4 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3 cups old-fashioned oats (make sure to level off)

Instructions

  1. Grease or butter a 9x13 baking dish; set aside.
  2. 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.
  3. Transfer the mixture to the prepared baking dish. Cover with plastic wrap and allow the oatmeal to rest for 1-4 hours. (It can sit on the counter for up to 2 hours but should be refrigerated for longer periods.) This will give the oats time to plump up. (If you’re short on time, you can bake immediately; you may need to add a few extra minutes to the cooking time.)
  4. 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 30 minutes, give or take a few based on individual oven, or until just firm in the center.
  5. May serve with warmed milk, additional nuts, and/or sliced bananas. It’s delicious eaten plain, too.
  6. Cover and store leftovers in the refrigerator. Reheat gently in the microwave or enjoy cold.

Notes

  • *I use unsweetened coconut, but sweetened coconut may be used if preferred. If you’re not a coconut fan, simply omit. The same goes for the raisins, although these do contribute to the natural sweetness in the recipe. If omitting, you may wish to increase the brown sugar to 1/2 cup or so.
  • If you’d like to increase the complexity of the flavors, you could add freshly ground nutmeg, ground cloves, and ground allspice. (I’d start with a 1/4 teaspoon of the ones you enjoy, increasing based on personal preference.)
  • Tip: It’s helpful to bring your ingredients to room temperature before mixing so that the coconut oil or butter doesn’t 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.
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