Ellie Krieger’s Morning Glory Baked Oatmeal
This post may contain affiliate links. Read my full disclosure policy. 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. Unlike porridgy stovetop oats or overnight oats, baked oatmeal has a texture similar to bread pudding, so it feels like a treat 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. Table of Contents What You’ll Need To Make Morning Glory Baked OatmealStep-by-Step InstructionsFrequently Asked QuestionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Morning Glory Baked Oatmeal Step-by-Step Instructions Frequently Asked Questions You May Also Like Printable Recipe Reviews “Another keeper! Delicious, homey, comfort food destined to be enjoyed for years!” What You’ll Need To Make Morning Glory Baked Oatmeal Chopped Pecans: Add crunch and nutty flavor to the baked oatmeal. Shredded, Unsweetened coconut: Provides texture and a bit of contrasting color. Cinnamon: Infuses the oatmeal with warmth. Light Brown Sugar: Adds sweetness and a subtle caramel-like flavor. Old-fashioned Rolled Oats: Serve as the base, offering heartiness and texture. Baking Powder: Helps the baked oatmeal rise. Milk: Adds moisture to the dish. Maple Syrup: Provides natural sweetness and depth of flavor. Egg: Acts as a binder and contributes to the structure of the baked oatmeal. Vanilla Extract: Enhances the overall flavor and aroma. Apple: Adds fruity sweetness and a hint of tartness. Use a tart-yet-sweet variety, such as Honey Crisp or Fuji, for the best flavor. Shredded Carrots: Bring natural sweetness and moisture to the baked oatmeal. Raisins: Offer bursts of sweetness and chewiness throughout the dish. Jump to the printable recipe for precise measurements Chopped Pecans: Add crunch and nutty flavor to the baked oatmeal. Shredded, Unsweetened coconut: Provides texture and a bit of contrasting color. Cinnamon: Infuses the oatmeal with warmth. Light Brown Sugar: Adds sweetness and a subtle caramel-like flavor. Old-fashioned Rolled Oats: Serve as the base, offering heartiness and texture. Baking Powder: Helps the baked oatmeal rise. Milk: Adds moisture to the dish. Maple Syrup: Provides natural sweetness and depth of flavor. Egg: Acts as a binder and contributes to the structure of the baked oatmeal. Vanilla Extract: Enhances the overall flavor and aroma. Apple: Adds fruity sweetness and a hint of tartness. Use a tart-yet-sweet variety, such as Honey Crisp or Fuji, for the best flavor. Shredded Carrots: Bring natural sweetness and moisture to the baked oatmeal. Raisins: Offer bursts of sweetness and chewiness throughout the dish. Jump to the printable recipe for precise measurements Step-by-Step 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, 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. Frequently Asked Questions 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. You May Also Like RecipeComments (36)Add Comment Recipe Comments (36) Add Comment 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 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. 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 Powered by 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 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. 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