Can I prepare Morning Glory Baked Oatmeal ahead of time?

Absolutely! Feel free to make it ahead and store, covered, in the fridge for up to 2 days. If serving the whole dish at once, cover with foil and reheat in a 325-degree oven until hot. You can also reheat individual servings in the microwave or oven for a quick breakfast or snack.

Can I freeze Morning Glory Baked Oatmeal?

Yes, it freezes beautifully, whether you're storing the whole dish or slicing it into individual portions. Once it's cooled completely, securely wrap the entire dish or individual slices tightly in plastic wrap or foil and freeze for up to 3 months. Prior to serving, thaw it overnight in the fridge or reheat from frozen in the microwave or a 325-degree oven until hot.

Can I use other nuts and fruit in the oatmeal?

Yep, 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.

Ellie Krieger's Morning Glory Baked Oatmeal

Spoon in a partially-served dish of baked oatmeal.

Morning Glory Baked Oatmeal

Adapted from Ellie Krieger

Packed with wholesome ingredients, this morning glory baked oatmeal is a healthy way to start the day.

Servings: 6 to 8

Prep Time: 25 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour 10 Minutes

Ingredients

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

Instructions

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.

Nutrition Information

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

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.