While watching a local PBS cooking show last Saturday afternoon, I was captivated by a recipe that was shared by Ellie Krieger. After further investigation, a web search disclosed that the original recipe was actually written by an author working for the Washington Post. I quickly printed the recipe and looked forward to baking the dish this weekend. My children would be traveling back from college for a quick visit and I was anxious to assemble the baked oatmeal for Saturday breakfast. I doubled and adjusted the original recipe as I wanted to send back to school with my daughter a portion of the dish to be warmed up for weekday meals.
This recipe did not disappoint. On my goodness, it is absolutely delicious! While I changed up the recipe quite a bit, here is the link for the original recipe. https://www.washingtonpost.com/pb/recipes/morning-glory-baked-oatmeal/15077/
My recipe is posted below…
Morning Glory Baked Oatmeal II
1 1/2 cups chopped pecans
2 teaspoons ground cinnamon
2 tablespoons light brown sugar
Pinch of salt
4 1/2 cups old-fashioned oats
2 teaspoons baking powder
4 cups unsweetened almond milk
2/3 cup pure maple syrup
2 large egg
4 tablespoons canola oil
3 teaspoons pure vanilla extract
2 cups apples, cored and diced
2 cups carrots, shredded
1 cup raisins
Preheat the oven to 350 degrees. Grease a 13X9″ baking dish with cooking spray.
Mix together the pecans, cinnamon, the brown sugar and a pinch of salt in a medium bowl.
In a large bowl, stir together the oats, baking powder. Whisk together the milk, maple syrup, egg, oil and vanilla extract in a liquid measuring cup. Pour the milk mixture over the oat mixture, stirring to combine, then mix in the apple, carrots and raisins.
Pour into the prepared baking dish. Top with the pecan and brown sugar mixture. Bake for 50-60 minutes or until golden at the edges and just set at the center. Serve warm.
Adapted from a recipe first posted by Deb Lindsey for The Washington Post