Morning Glory Baked Oatmeal

My second semester of Organic Chemistry started this week.  Winter break felt far too short, but I’m trying to get pumped about rocking another semester Chemistry.  What I can get pumped about is breakfast.  This baked oatmeal is delicious.  It’s a little on the sweet side, which makes it fantastic with a dollop of plain Greek yogurt for some extra protein.  With 4 cups of milk this oatmeal is incredibly moist.  The carrots and apple are soft and juicy, and the pecans add a great crunch.  This is definitely worth making when you have a bit of time and can then just reheat the leftovers for the rest of the week.  It’s definitely easier to get through the week when you know you have a delicious breakfast waiting for you every morning.

What are your favorite breakfasts for a busy week?  How do you get motivated for something you really don’t want to do?Morning Glory Baked Oatmeal ingredients (A Seat at the Table)

Morning Glory Baked Oatmeal

Serves 12-16

Adapted from Ellie Krieger from the Washington Post

  • 2 cup chopped pecans, divided
  • 1/2 cup shredded coconut, divided
  • 2 tsp cinnamon, divided
  • 2 Tbsp brown sugar
  • 1 tsp + pinch of salt
  • 4 cups old-fashioned rolled oats
  • 2 tsp baking powder
  • 4 cups milk
  • 1/2 cup maple syrup
  • 2 eggs
  • 4 Tbsp canola oil
  • 1 Tbsp vanilla extract
  • 2 medium apples, diced (leave the peel on) (about 2 cups)
  • 4 medium carrots, scrubbed and shredded (about 2 cups)
  • 1 cup raisins (optional)

Preheat oven to 375°F and grease a 9×13″ baking dish with cooking spray.

In a small bowl, combine 1 cup pecans, 1/4 cup coconut, 1/2 tsp cinnamon, the brown sugar, and a pinch of salt.  Set aside.

In a large bowl, combine the oats, baking powder, 1/4 cup coconut, 1 tsp salt, and 1 1/2 tsp cinnamon.

In a separate bowl, whisk together the milk, syrup, eggs, oil, and vanilla extract.  Add the wet ingredients to the dry, and mix until just combined.  Fold in the apples, carrots, and raisins.  Pour the mixture into the prepared baking pan and top with the pecan-coconut topping.  Bake for 40-50 minutes or until the center is set and the top is browned, if the nuts begin to brown too quickly, cover with foil during the last 15-20 minutes.

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