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Monday, February 15, 2016

Morning Glory Baked Oatmeal

Both Betsy and I have been on a bit of a baked oatmeal kick this winter. I cooked this one morning and it tasted so good, I nearly felt guilty. As you can see from its name the recipe relies on the ingredients of the popular Morning Glory muffin. I think this is better than the bakery specialty and seems like less work. I agree with the claim made by the author, Elie Krieger, that the dish can be baked ahead and reheated on hectic mornings.




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Morning Glory Bake Oatmeal


Adapted from:  The Washington Post
Serves 8

1 T light brown sugar
1 c chopped pecans, (it doesn't call for it, but you can roast them ahead )
1/4-1/2 c shredded, unsweetened coconut 
1 teas ground cinnamon
1/2 teas salt, plus one pinch (I used about 1/4 teas plus the pinch)
2 c old-fashioned oatmeal (avoid quick-cooking or instant)
1 teas baking powder
2 c milk (I used whole, but the recipe calls for low-fat and I'm sure any type would work)
1/3 c maple syrup (I may reduce this next time; the fruits add sweetness)
1 large egg, lightly beaten
2 T canola or vegetable oil
1 1/2 teas vanilla
1 unpeeled apple, preferably Golden Delicious, but others are fine, cored and cut into 1/2 in. dice (about 1 c)
1 or 2 medium carrots, scrubbed well and shredded (about 1 c)
1/2 c raisins (for me this is optional but they are common in Morning Glory Muffins)

Preheat the oven to 375F and prepare an 8-in. square baking dish or 9-in. round dish by spraying it or greasing it.

Mix together the brown sugar, half of the pecans, half of the coconut, 1/4 teas cinnamon, and the pinch of salt in a small bowl. Set aside.

In a large bowl, mix the oatmeal, baking powder, the remaining coconut, pecans, and cinnamon (3/4 teas) and salt.

Whisk the milk, maple syrup, egg, oil, and vanilla in a small bowl or liquid measuring cup. Pour mixture over the oat mixture and stir until combined. Add the remaining pecans and coconut as well as the apple, carrots, and raisins (if you are using).

Place into the prepared baking dish. Top with the reserved pecan mixture. Bake for 40-45 minutes until golden brown near the edges. It should be just set at the center and will give a little if pressed. Serve warm with a little milk, if desired.

If you make this ahead, store with an airtight cover for up to four days. You can microwave it in individual bowls (on high for a minute) or if you are heating the entire dish, cover it with foil and place in a preheated 350F oven for 20 minutes. 

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