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Breakfast
Morning Glory Baked Oatmeal
Bon Appetit's most-saved breakfast this fall -- a warm, cozy baked oatmeal inspired by morning glory muffins, loaded with grated carrots, apple, coconut, walnuts, and raisins. Perfect for make-ahead mornings.
Ingredients
- 2 cups rolled oats
- 1/3 cup shredded unsweetened coconut
- 1 tsp baking powder
- 1.5 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1 large egg
- 1.75 cups milk
- 1/3 cup pure maple syrup
- 3 tsp melted unsalted butter, cooled
- 1 tsp vanilla extract
- 2/3 cup finely grated carrots (about 2 medium carrots)
- 1 medium apple, chopped
Instructions
- Preheat the oven to 375F and grease an 8-inch by 8-inch baking dish.
- In a large bowl, combine the oats, shredded coconut, baking powder, cinnamon, and salt. Whisk well, then stir in the walnuts and raisins.
- In a separate bowl, whisk the egg, milk, maple syrup, melted butter, and vanilla extract. Add the grated carrots and chopped apple and stir to combine.
- Pour the wet ingredients into the dry and mix well until all the oats are moistened. Transfer to the baking dish and add any desired toppings.
- Bake for 40 to 45 minutes, until the top is golden and the liquid is absorbed. Let cool slightly before serving. Store leftovers in the fridge up to 5 days.
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