Morning Glory Baked Oatmeal
Recipe from Ellie Krieger


Cooking spray
1 cup pecan pieces, chopped, divided
1/4 cup shredded unsweetened coconut, divided
1 teaspoon cinnamon, divided
1 tablespoon light brown sugar
1/2 teaspoon plus 1 pinch salt, divided
2 cups old-fashioned rolled oats
1 teaspoon baking powder
2 cups 1% low-fat milk
1/3 cup pure maple syrup
1 large egg
2 tablespoons canola oil
1 and 1/2 teaspoons pure vanilla extract
1 medium golden delicious apples, unpeeled, cored and cut into 1/2 inch piece (1 cup)*
1 cup shredded carrot (2 medium carrots)
1/2 cup raisins

Preheat the oven to 375°. Coat an 8-inch square baking dish or 9-inch deep dish pie plate with cooking spray.

In a small bowl, mix together 1/2 cup of the pecans, 2 tablespoons of the coconut, 1/4 teaspoon of cinnamon, the brown sugar and a pinch of salt.

In a medium bowl stir together the oats, baking powder, the remaining 3/4 teaspoon of the cinnamon and the remaining 1/2 teaspoon salt. In another bowl whisk together the milk, maple syrup, egg, oil and vanilla. Pour the liquid ingredients over the oat mixture and stir to combine. Stir in the remaining 1/2 cup pecans, remaining 2 tablespoons coconut, apple, carrot and raisins.

*Rather than cut up the apple, we shredded it along with the carrots.

Pour into the prepared baking dish. Top with the pecan-coconut mixture. Bake for 40-45 minutes, until it is set and the top is golden.

Makes 8 servings
Serving size: about 1 cup

MAKE AHEAD: The baked oatmeal can be refrigerated in an airtight container for up to 4 days. Cover with foil and reheat in a 350° oven for 20 minutes, or microwave individual portions on HIGH for 1 minute.