Oatmeal: Baked Morning Glory Baked Oatmeal II
Source: Ellie Krieger Website (Create TV)
This is amazing. Just like eating dessert for breakfast, but not too sweet!
Ingredients
- 2 cups old fashioned rolled oats (not instant or quick-cook)
- 1 t. baking powder
- 3/4 t. cinnamon
- ½ salt
- 2 c. low-fat milk
- 1/3 c. pure maple syrup
- 1 large egg
- 2 Tbls. canola oil
- 1-½ t. pure vanilla extract
- ½ c. pecan pieces, chopped
- 2 Tbls. shredded unsweetened coconut
- 1 medium golden delicious or granny smith apple, peeled, cored and cut into ½ inch pieces (1 cup)
- 1 c. shredded carrot (2 medium carrots)
- ½ c. raisins
Topping
- 1/2 c. pecan pieces, chopped
- 2 Tbls. shredded unsweetened coconut
- 1/4 t. cinnamon
- 1 Tbls. light brown sugar
- 1 pinch of salt
Instructions
Preheat the oven to 375 degrees.
Coat an 8 or 9-inch square baking dish or 9-inch deep dish pie plate with cooking spray.
TOPPING: In a small bowl, mix together ½ cup pecans, 2 tablespoons coconut, ¼ teaspoon cinnamon, brown sugar and a pinch of salt. Set aside.
OATMEAL: In a medium bowl stir together the oats, baking powder, ¾ teaspoon cinnamon and ½ teaspoon salt.
In another bowl whisk together the milk, maple syrup, egg, oil and vanilla. Pour the liquid ingredients over the oat mixture and stir to combine. Stir in the ½ cup pecans, 2 tablespoons coconut, apple, carrots and raisins.
Pour into the prepared baking dish. Top with the pecan-coconut mixture.
Bake at 375 degrees for 40-45 minutes, until it is set and the top is golden.
Leftovers This can be refrigerated in an airtight container for up to 4 days. Just add a little milk before reheating (it will be a bit dry). Cover with foil and reheat in a 350-degree oven for 20 minutes, or microwave individual portions on HIGH for 1 minute.
NOTE: Makes 8 servings (1 cup)