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
- 1½ cups unsweetened apple sauce $1.29
- 2 large eggs $0.44
- 2 Tbsp brown sugar $0.08
- ½ tsp vanilla extract $0.14
- ½ tsp cinnamon $0.05
- ½ tsp salt $0.02
- ¾ tsp baking powder $0.03
- 2-3 carrots, shredded (about 1½ cups) $0.33
- 1 (15 oz.) can crushed pineapple in juice $1.09
- ⅓ cup shredded coconut (sweetened) $0.26
- ⅓ chopped walnuts $1.63
- 1 cup milk (dairy or soy) $0.25
- 2½ cups old-fashioned rolled oats $0.43
- 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.
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!