Ellie Krieger’s Morning Glory Baked Oatmeal
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Packed with wholesome ingredients, this morning glory baked oatmeal is a healthy way to start the day.
From nutritionist and cookbook author Ellie Krieger, this morning glory muffin-inspired baked oatmeal is packed with wholesome ingredients like carrots, apples, raisins, pecans, coconut, and, of course, oats. Baked oatmeal has a texture similar to bread pudding, so it feels indulgent but is still nutritious. Whether you’re off to work or school, or just lounging on the weekend, it’s a healthy and satisfying way to get your day off on the right foot. The recipe is highly adaptable, so feel free to use it as a baked oatmeal base and play with the add-ins. You can swap the pecans for walnuts, the apples for pears or peaches, and the raisins for dried cranberries, apricots, or blueberries.
What You’ll Need To Make Morning Glory Baked Oatmeal
Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 8-inch square baking dish or a 9-inch deep-dish pie plate with cooking spray or butter.
Make the topping: In a small bowl, add ½ cup of the pecans, 2 tablespoons of the coconut, ¼ teaspoon of the cinnamon, the brown sugar, and a pinch of salt.
Stir until combined and set aside.
In a large bowl, add the oats, baking powder, the remaining ¾ teaspoon of cinnamon, and the remaining ½ teaspoon of salt.
Stir until combined.
In a liquid measuring cup or medium bowl, whisk together the milk, maple syrup, egg, oil, and vanilla extract.
Add the milk mixture to the oat mixture and stir to combine.
Add the remaining ½ cup of pecans, the remaining 2 tablespoons of coconut, the apple, carrots, and raisins.
Mix until evenly combined.
Pour the mixture into the prepared baking dish.
Sprinkle the reserved pecan-coconut mixture evenly over top.
Bake for 40 to 45 minutes, until golden around the edges and just set at the center.
Serve warm. This dish can be made up to 2 days ahead of time or frozen for up to 3 months. Defrost in the refrigerator overnight, if necessary, then cover with foil and reheat in a 325°F oven until hot.
You May Also Like
- Blueberry Baked Oatmeal
- Amish-Style Baked Oatmeal with Apples, Walnuts & Raisins
- Morning Glory Muffins
- Granola (with Big Crunchy Clusters)
Morning Glory Baked Oatmeal
Packed with wholesome ingredients, this morning glory baked oatmeal is a healthy way to start the day.
- 1 cup pecans, coarsely chopped
- ¼ cup shredded, unsweetened coconut
- 1 teaspoon ground cinnamon
- 1 tablespoon packed light brown sugar
- ½ teaspoon plus 1 pinch salt
- 2 cups old-fashioned rolled oats (do not use quick-cooking, instant or steel-cut oats)
- 1 teaspoon baking powder
- 2 cups milk
- ⅓ cup pure maple syrup
- 1 large egg
- 2 tablespoons vegetable oil
- 1½ teaspoons pure vanilla extract
- 1 tart-yet-sweet medium baking apple, like Honey Crisp or Fuji, peeled, cored and cut into ¼-inch pieces (see note)
- 1 cup shredded carrots, from about 2 carrots
- ½ cup raisins
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 8-inch square baking dish or a 9-inch deep-dish pie plate with cooking spray or butter.
- Make the topping: In a small bowl, mix together ½ cup of the pecans, 2 tablespoons of the coconut, ¼ teaspoon of the cinnamon, the brown sugar and a pinch of salt. Set aside.
- In a large bowl, combine the oats, baking powder, the remaining ¾ teaspoon of cinnamon and the remaining ½ teaspoon of salt.
- In a liquid measuring cup or medium bowl, whisk together the milk, maple syrup, egg, oil and vanilla extract. Add the milk mixture to the oat mixture and stir to combine. Add the remaining ½ cup of pecans, the remaining 2 tablespoons of coconut, the apple, carrots and raisins; mix until evenly combined. Pour the mixture into the prepared baking dish and sprinkle the reserved pecan-coconut topping mixture evenly over top. Bake for 40 to 45 minutes, until golden around the edges and just set at the center. Serve warm.
- Make-Ahead/Freezer-Friendly Instructions: This dish can be made up to 2 days ahead of time or frozen for up to 3 months. Defrost in the refrigerator overnight, if necessary, then cover with foil and reheat in a 325°F oven until hot.
- Note: The original recipe calls for 1 medium Golden Delicious apple cut into ½-inch pieces. I used the type of apple I had on hand and cut the pieces a bit smaller.
- Per serving (8 servings)
- Calories: 329
- Fat: 17 g
- Saturated fat: 3 g
- Carbohydrates: 41 g
- Sugar: 22 g
- Fiber: 5 g
- Protein: 7 g
- Sodium: 260 mg
- Cholesterol: 26 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Loved it! I really enjoy Ellie Krieger’s recipes – they are a good balance of healthy and yummy. Thanks for sharing.
I really would like to make this but I’m not a big fan of maple syrup, do you have any suggestions for a substitution? Also can this be made the night before and baked in the morning?
Hi Kim, You can replace the maple syrup with honey and, yes, it’s fine to assemble it the night before and bake the next morning. Hope you enjoy!
This is fantastic! We love it.
Thanks for sharing!
I think this recepe is great when you want to try something different for a brunch menu. Especially gluten free.
The prep time is quite long though, there are a lot of ingredients and steps. I don’t think I will keep it as an all time favorite, but it is good.
Another keeper, Jenn! Delicious, homey, comfort food destined to be enjoyed for years! Thanks for sharing.
Due to dietary restrictions, I am wondering if whole milk is required or if skim or low fat can be substituted….
Hi Geri, either would be fine. Hope you enjoy!
I’m here to tell you to make this! It sounds strange with the carrots, but trust me, it works! It’s delicious! After I baked it, I put the leftovers in a silicon muffin pan and froze them. When hard, I put them in zip lock bags to have at any time. They defrost and warm easily in the microwave. They are a quick and easy breakfast that way. Seriously, I recommend this! Jenn came through again.
Also, I should have added that this would be a very forgiving recipe and you could add all sorts of delicious things that appeal to you.
Absolutely delicious! I used dried currants instead of raisins, and only 1/3 cup, just to tone down the raisin flavour. My favourite baked oatmeal dish to date.
Hi – can I please get some clarity on the “make up to 2 days ahead” instructions. When you make this ahead of time do you mix it and cook it ahead of time and then just reheat when needed OR do you mix it up and refrigerate it without cooking, and then just put it in the oven to cook in the morning? Thanks.
Hi Lee, Sorry for the confusion. The oatmeal can be baked 2 days ahead. Enjoy!
Dang! This is GOOD. I have made so many oatmeal bakes, but this is it. I cut back the syrup a bit, too. Don’t look any further. It is almost bread-like and tastes like cinnamon apple carrot cake yumminess.
Really looking forward to making this. Can I Use grape seed oil in place of vegetable oil. I dont have vegetable.
Thank you so much
Sure, Melissa, that should work. I’d love to hear how it comes out!
This sounds delicious and I’d like to make it for my granddaughter, but she is allergic to nuts. Should I simply leave them out or can you recommend a substitute?
Hi Linda, I would just leave them out. It will still be delicious. Hope your granddaughter enjoys!
Per usual, this recipe from Jenn is a winner! My husband always loves my Once Upon a Chef recipes and this one was no different! We both loved it and ate it last night when it was fresh (topped with maple cream ice cream as a dessert) as well as this morning (topped with apple butter and berries). We will have this recipe on repeat as we head into the chillier months.
I used banana milk, a mix of roasted walnuts and pecans and withheld the raisins (personally not a fan). I put the mix in a 12 muffin tin instead of cooking it in a baking dish so I could freeze the oatmeal in single servings a little easier. I had a little mix leftover so I put that in a small ramekin. I baked at 375 but forgot to set a timer. My best guess is 25-30 mins in the oven. Pulled it out when the topping was starting to brown and it turned out lovely. Thank you for another amazing new recipe, JS!
This recipe is amazing! I love it! It’s so delicious! The perfect thing for breakfast.
Wow, the morning glory baked oatmeal is great. It reminds me of rice pudding I ate when I was young.
Thank you for the lovely recipe.
I love your Morning Glory muffin recipe with the wheat germ added. My mother used to make a version of these muffins and she added crushed pineapple. I now make them for my 91 year mother-in-law to keep in her freezer. Thanks for sharing Ellie Kreiger’s version with oatmeal. I know it will be great and can’t wait to make it.
Another winner, Jenn! I used coconut milk and it was great! Family loved it! Thanks so much!!
I discovered this recipe several years ago and I’ve made it so often!! It’s delicious as is, but with a vegan daughter, I use a flax egg and almond milk and it’s still divine!! I love how it can be modified so many ways. I doubt i will ever tire of it. And my kids and grandkids request it every time I visit!! You just can’t go wrong with this – plus it’s so easy!!
This sounds wonderful. Could I make them in ramekins? How much would I reduce the cooking time?
Hi Paula, It really depends on the size of your ramekins, but I’d start checking them at 15 to 20 minutes. Please LMK how they turn out!
This looks so good! I’m lactose intolerant and never have real milk in the house. Could I make this with a dairy alternative? (I’ve been stocking pea protein milk at home lately but could get something more traditional like almond milk if that would be better.) Thanks!
Hi Claire, I think a dairy alternative, especially almond milk, would work really well here.
I made it yesterday with almond milk and it worked like a dream! This recipe is super easy and delicious. The perfect breakfast to start a chilly fall morning 🙂 even my fiancé, who is not normally a fan of oatmeal, thinks this is really good. I might add some more fall spices next time to kick up the flavors, and maybe some butter in the topping to help the brown sugar caramelize, but on the whole this recipe is definitely a keeper for us! Thanks!
I make Jen’s Amish Baked Oatmeal at least once a week and always use almond milk, comes out great! Have used pears instead of apples sometimes, and it’s delicious!