Morning Glory Baked Oatmeal

By btaylor

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-degree oven for 20 minutes, or microwave individual portions on HIGH for 1 minute.

Ingredients

• 1 cup chopped pecans
• 1/4 cup shredded, unsweetened coconut
• 1 teaspoon ground cinnamon
• 1 tablespoon light brown sugar
• 1/2 teaspoon plus 1 pinch salt
• 2 cups old-fashioned rolled oats (do not use quick-cooking or instant)
• 1 teaspoon baking powder
• 2 cups low-fat milk (1 percent)
• 1/3 cup pure maple syrup
• 1 large egg
• 2 tablespoons canola oil
• 1 1/2 teaspoons pure vanilla extract
• 1 medium Golden Delicious apple (unpeeled), cored and cut into 1/2-inch pieces (1 cup)
• 1 or 2 medium carrots, scrubbed well, then shredded (1 cup)
• 1/2 cup raisins

Details

Servings 8
Adapted from washingtonpost.com

Preparation

Step 1

Preheat the oven to 375 degrees. Grease an 8-inch square baking dish or a 9-inch deep-dish pie plate with cooking oil spray.

Mix together 1/2 cup of the pecans, 2 tablespoons of the coconut, 1/4 teaspoon of the 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 cinnamon and the remaining 1/2 teaspoon of salt in a mixing bowl.

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

Pour the milk mixture over the oat mixture, stirring to combine, then mix in the remaining 1/2 cup of pecans and the remaining 2 tablespoons of coconut, plus the 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 at the center. Serve warm.