Morning Glory Baked Oatmeal

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Rating: 4.3/5 (10 votes cast)

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  • 2 large eggs
  • 1 3/4 cups coconut milk (or whole cow, soy
  • or almond milk)
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or coconut oil.
  • 2 cups rolled oats (not quick cooking or steel-cut)
  • 1/2 cup shredded carrots or sweet potato
  • 1/3 cup chopped pecans
  • 1/3 cup unsweetened coconut chips or flakes
  • 2/3 cup dried fruit
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cardamom 


Heat oven to 350⁰F. Butter a 2-quart baking dish. In a large mixing bowl, whisk together the eggs, coconut milk, maple syrup, vanilla and butter. Stir in remaining ingredients and pour into prepared baking dish. Bake 25-30 minutes or until set in the center.

Serve warm topped with milk.

For on-the-go breakfast prep, bake in a well-greased muffin tin, cool 5-10 minutes in the tin then remove to a cooling rack to cool completely. Wrap individually in plastic wrap and freeze for up to one month.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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One Response to "Morning Glory Baked Oatmeal"

  1. Mary M says:

    This is SO GOOD! Worth the time it took to make it! I would give it a 5-star rating, if I could only figure out how to do so. All I see is a place to post comments. I made it without the pecans only because my sweetie can’t eat them. The maple syrup added just the right touch of sweetness (for me), but you could make it with less syrup, if you wanted. I didn’t have real maple syrup on hand, so I substituted Log Cabin. You can refrigerate any leftovers and have them another day, as I did. This left me feeling full for half the day. I can hardly wait to make this for a potluck brunch!

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