Morning Glory Baked Oatmeal
A hearty morning glory baked oatmeal inspired by the classic muffin recipe.
If you love a morning glory muffin, you’re going to love this morning glory baked oatmeal. Filled with apple, carrot, raisins, coconut, walnuts, cinnamon, and ginger, this baked oatmeal recipe is a hearty and heart-warming breakfast packed full of flavour.
Baked oatmeal continues to be one of my favourite make-ahead breakfast options. Not only are there endless flavours to choose from but it’s easy to make, stores well in the fridge for days, and can be enjoyed hot or cold making it perfect for a quick weekday breakfast. This morning glory baked oatmeal was inspired by one of my favourite muffin flavours; the morning glory muffin. Made with a little bit of everything, this baked oatmeal is packed full of flavours, while being a well-balanced breakfast that is packed full of nutrients in a single dish.
Morning Glory Oatmeal Bake
Once baked, this morning glory baked oatmeal can be served warm or cold, on its own, or topped with a bit of milk or yogurt for additional protein. I personally enjoy this morning glory oatmeal cold with a generous dollop of Greek yogurt, a drizzle of maple syrup, and a sprinkle of cinnamon. It feels like you’re having a healthy cake for breakfast!
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Filled with rolled oats, apple, carrots, walnuts, and shredded coconut, this morning glory oatmeal bake is a well-balanced breakfast complete with fibre, protein, and healthy fats. Enjoy it on its own or top it with milk or yogurt for an extra boost of protein.
- 2 1⁄2 cups rolled oats
- 1⁄2 cup raisins
- 1⁄4 cup shredded coconut, unsweetened
- 1⁄2 cup walnuts, roughly chopped
- 1⁄4 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups milk
- 1/4 cup pineapple juice or orange juice
- 1 teaspoon vanilla extract
- 1 egg, whisked
- 2 tablespoons butter, melted
- 1 apple, skin on, grated
- 1 carrot, peeled and grated
- Preheat the oven to 375°F and grease a 9 x 9 baking dish with butter.
- In a medium mixing bowl, combine all of the dry ingredients; rolled oats, raisins, shredded coconut, walnuts, brown sugar, cinnamon, ginger, baking powder, and salt, and stir to combine until everything is well mixed.
- In a large mixing bowl, add the milk, juice, vanilla extract, egg, and melted butter, and whisk until well combined. Then add the shredded apple and shredded carrot, and mix again until well incorporated.
- Transfer the wet ingredients to dry ingredients and, using a wooden spoon or spatula, mix until well incorporated. Then transfer the mixture to the baking dish, spreading it out evenly.
- Transfer the baking dish to the oven for 40-45 minutes or until golden brown and the middle is set.
- Once baked, remove the baking dish from the oven and allow the baked oatmeal to cool slightly before serving with a dollop of yogurt, a drizzle of maple syrup, and or a sprinkle of cinnamon. Any leftovers can be stored in the fridge covered for up to 5 days.
- Serving Size: 1 slice
- Calories: 409 calories
- Sugar: 26 grams
- Fat: 16 grams
- Carbohydrates: 55 grams
- Fiber: 6 grams
- Protein: 11 grams