After a long egg breakfast phase (fueled by this simple technique for soft boiled eggs), I’ve begun craving my old standby, baked oatmeal. I had the intention of making a carrot cake-esque baked oatmeal, but the more ingredients I thought about adding, the more it began to resemble those super scrumptious Morning Glory Muffins. The baked oatmeal version has all the awesome flavors and textures as the Morning Glory Muffins (apple, pineapple, coconut, walnut, and carrots), but is quite a bit easier to make, has less sugar, and feels more like breakfast than a treat or dessert. I love it!
If you’re new to baked oatmeal, they’re a great make-ahead breakfast that can be quickly reheated each morning for a filling and healthy start to your day. Although it does take a little time to bake, the preparation is simple – you just stir everything together, then pour it into a casserole dish, and then bake. The oats absorb the lightly sweetened custard-like base as they bake to create a soft, warm, non-gooey version of oatmeal. Many people misinterpret the photos and think that the baked oatmeal is crunchy, but it is not. It is soft, moist, and almost fluffy in texture. It’s just fabulous. So, here’s the newest version!
Morning Glory Baked Oatmeal
Morning Glory Baked Oatmeal
Servings 8Ingredients
- 1 1/2 cups unsweetened apple sauce ($1.29)
- 2 large eggs ($0.44)
- 2 Tbsp brown sugar ($0.08)
- 1/2 tsp vanilla extract ($0.14)
- 1/2 tsp cinnamon ($0.05)
- 1/2 tsp salt ($0.02)
- 3/4 tsp baking powder ($0.03)
- 2-3 carrots, shredded (about 1 1/2 cups) ($0.33)
- 1 15 oz. can crushed pineapple in juice (drained) ($1.09)
- 1/3 cup shredded coconut, sweetened ($0.26)
- 1/3 chopped walnuts ($1.63)
- 1 cup milk, dairy or soy ($0.25)
- 2 1/2 cups old-fashioned rolled oats ($0.43)
Instructions
- Preheat the oven to 375 degrees. In a large bowl, whisk together the apple sauce, eggs, brown sugar, vanilla, cinnamon, salt, and baking powder.
- Peel the carrots and shred them on a cheese grater. Drain most of the juice out of the can of pineapple (it can be saved for smoothies or cocktails). Add the shredded carrots, pineapple, coconut, and chopped walnuts to the apple sauce mixture. Stir until well combined. Add the milk and stir again. Finally, add the dry oats and stir until they are well mixed and coated in the wet mixture.
- Pour the oat mixture into an 8x8 or 9x9 inch casserole dish that has been coated with non-stick spray. Bake (uncovered) in the oven for 45 minutes. Serve hot or refrigerate until ready to eat. The baked oatmeal can be enjoyed cold or reheated in the microwave.
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Nutrition
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Step by Step Photos
Preheat the oven to 375 degrees. In a large bowl whisk together 1 1/2 cups unsweetened apple sauce, two large eggs, 2 Tbsp brown sugar, 1/2 tsp cinnamon, 1/2 tsp vanilla extract, 1/2 tsp salt, and 3/4 tsp baking powder. A whisk works best for this step to help break up the eggs and get everything well incorporated.
Peel 2 or 3 carrots and then shred them with a cheese grater. You want about 1 1/2 cups of shredded carrots total. Drain one 15-ounce can of crushed pineapple in juice (you don’t want to add TOO much moisture to the oats). Add the carrots, pineapple, 1/3 cup chopped walnuts, and 1/3 cup shredded (sweetened) coconut to the bowl. Stir to combine. You’ll want to switch to a spoon for this step because all the little bits will get stuck in a whisk.
Add one cup of milk (dairy and soy both work well) and stir it into the mixture.
Lastly, stir in 2 1/2 cups of dry old-fashioned rolled oats. Although some people have used “quick” oats for my baked oatmeal recipes, I think the old-fashioned rolled oats work best because they have more texture. Steel cut oats require more cooking time and more moisture than rolled oats, so you can’t simply sub those in place of the rolled oats.
Pour the mixture into a casserole dish coated with non-stick spray. You’ll want to use a basic 8×8 or 9×9 inch casserole dish.
Bake in the preheated 375 degree oven for 45 minutes. Now it’s ready to eat! Or ready to refrigerate for the rest of the week.
I like to add a little splash of milk on top and then I’m ready to dive in! It’s sweet, full of texture, and loads of flavor!
I’m super excited to try this, I just have one question; would I be able to substitute coconut milk instead of normal milk?
Probably, yes. :)
Thanks for the quick response to my question re omitting the coconut…Based on your answer, should I add another 1/3 cup shredded carrots to the amount of crots already in the recipe ??? Also, do we drain the pineapple and use the liquid for something else??? thanks so much…
Yes, drain the pineapple and you can save the juice for smoothies or cocktails. :) (thanks for pointing that out, I’m clarifying it in the recipe now) As for whether or not to add extra carrot, that’s completely up to you. :) You can add more or just leave the coconut out without replacing it and it will still be good.
Hello–this looks delicious …What , if any, problems would there be if the coconut is not used ??? we have a family member with tree nut allergies…would cooking time need to be adjusted ?? would it be beneficial to add more of other ingredients like maybe more carrots or something ??? or just omit the coconut ??? thanks
You can leave the coconut out with no ill effects. :) You can try adding some shredded carrot or any other fairly dry ingredient in its place, if you’d like.
Holy yum! This is delicious. I love quick breakfasts for those rushed mornings (who am I kidding, all of my mornings) and this oatmeal is great for just that. I baked mine in a muffin tin then stuck them in the freezer so I have premade portions that I can microwave, pour milk over, and eat whenever I want!
Oh my gosh. This oatmeal is ridiculous(-LY DELICIOUS). I can’t open the fridge and NOT take a bite of this stuff! I made it with the hopes that I’d have breakfast for a whole week or two, but it didn’t make it that long.
I love it warm. I love it cold. I love it with milk… I love it any way it comes.
Thank you!!
I’ve been overwhelmed with websites, videos, and cookbooks, etc. I accidentally came across your site, and I’m RELIEVED!
I can finally stay focused by following your recipies. They look delicious.
Ps. We happen to be in the Same field of science!
Thanks SO Much!!!
Awesome! Nice to meet you! :)
Has anyone tried this with steel cut oats instead of rolled? Thanks!
I have done this with steel cut oats and it is sooo good. I assemble it the night before (keeping it in the fridge) and bake in the morning.
I’ve made this twice now, subbing maple syrup for the brown sugar and using unsweetened coconut flake – SO good!
This looks delicious, breakfast is such an important meal and this would be a greta way to start your day. Check out my blog if you want to know some of the other benefits of breakfast http://sciencewiththat.wordpress.com/2014/04/24/the-benefits-of-breakfast/
How would this turn out if I made it the night before, put it on the fridge and then baked on the morning?
I think others have commented that they’ve done that with success. The only thing you have to consider is that the oats will be chilled when they go into the oven rather than room temperature, so it may take slightly longer to cook.
Love the muffins, gotta try this next! One problem: I work with a food salvage team and have to use up a pint of lemon yogurt, a ton of carrots, and nix the coconut for this week’s prep shift. Any ideas for adapting this recipe?
I think lemon yogurt would be lovely in this. In some of my other baked oatmeals I use yogurt in place of the apple sauce. Just sub an equal amount.
LOVE IT! Wasn’t sure I’d like it as much as the baked pumpkin oatmeal but I think I love it MORE. The fact that I have breakfast for a whole week it icing on the cake.
Thanks for making the work week easier.
I am from scotland, just found your website! I absolutely loved baked oatmeal! AMAZING!! Can’t wait to mix it up with different flavours!
Baked oatmeal is an awesome idea. But for days when I don’t have the foresight to have made it, I have a trick. I have a 10 oz wide-mouth thermos. I put half a cup of old fashioned oats, a sprinkle of salt, and a sprinkle of cinnamon in it. Then, I add a cup of boiling water. I screw the top on and let it sit on the counter until I’m ready to eat it. If I have it, I can stir in some raisins and butter. If I absolutely don’t have time to eat it before I leave the house, I just take it and a spoon with me.
I love all of your baked oatmeal recipes. I usually cut into squares, wrap individually in plastic, and freeze them in a large freezer bag. Just 2 minutes in the microwave for a breakfast treat.
I made this one following directions and it was good. Made it a second time adding golden raisins and grated ginger–that took it from good to great!!