Morning Glory Baked Oatmeal

Serves 4-6


  • 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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