Warm and cozy, this big-batch baked oatmeal takes inspiration from those beloved hippie muffins known as morning glory. It’s loaded with grated carrot and apple, two kinds of oats (rolled and steel-cut) for an extra fiber punch, and sweetened with fresh orange juice, raisins, and a touch of maple syrup instead of refined sugar. Make it at the start of the week, keep it in the fridge, and reheat portions as needed with a splash of milk for a wholesome breakfast that’s faster than toast. To make it vegan, skip the egg (which just adds structure) and swap the butter and milk for any non-dairy alternative you like. For a handheld, portable version, add another egg and give the baked oats a day to rest; they’ll firm up for a more sliceable texture.
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What you’ll need
Box Grater
$12 At Amazon
8x8" Baking Dish
$18 At Amazon
Vegetable Peeler
$12 $10 At Amazon
Whisk
$10 At Amazon
Recipe information
Yield
6–8 servings
Ingredients
3
1
½
2
⅓
1
1
1
½
2
½
1
1
½
1
½
Preparation
Step 1
Place a rack in middle of oven; preheat to 375°. Butter an 8x8" ovenproof baking dish. Whisk egg, orange zest, orange juice, milk, maple syrup, melted butter, vanilla, salt, cinnamon, and ginger in a large bowl to combine. Add old-fashioned oats, steel-cut oats, apple, carrot, raisins, baking powder, and ½ cup pecans and stir again to combine. Scrape into prepared baking dish and sprinkle more pecans on top.
Step 2
Bake oatmeal until top is golden brown and has puffed up a bit, about 40 minutes. Let sit 5 minutes.
Step 3
Serve warm with a drizzle of cream on top.
Do Ahead: Oatmeal can be baked 5 days ahead. Cover and chill. Reheat with a splash of milk before serving.
Leave a Review
Reviews (202)
Back to TopThis was a huge hit with my baby and toddler. Not overly sweet and so nice to get them a veggie, protein and fiber at the start of the day!
Mandy Shue
Los Angeles, CA 90066, USA
5/18/2024
I have been making this at least twice a month. Has anyone tried making these (staying true to the recipe) into muffins? I did try but since these are not like a cake mix, I was not able to evenly seperate the liquid to ensure that some were not soggy or dry. TIA
susamor
CA
9/30/2023
This recipe is a unique twist on a classic that I've made multiple times with consistent success. The various textures make it a pleasure to eat and it is highly riffable. I've subbed the eggs for banana and it still had a fantastic texture - dense yet muffin like. I agree with others that the maple syrup can be reduced or left out. I've also added a scoop of protein powder to the mix to add a little extra protein and sweetness in lieu of the maple syrup. My favorite addition is unsweetened coconut flakes for extra texture and tropical flare.
Soon to be RD
Harrisonburg, VA
8/2/2023
This is a tasty treat for breakfast. It is like eating a delicious oatmeal muffin. I bake it often, everyone in my family loves it.
Linda
Phoenix, AZ
4/1/2023
This turned out perfectly and was so easy. I used oat milk and drizzled oat milk at the end and tented 15 minutes w foil. Will definitely be my go to recipe for breakfast or brunch. I did not have steel cut oats . I used extra thick regular oats from bobs red mill.
Anonymous
12/11/2022
Excellent and hearty breakfast - set for several days! Also added a can of crushed pineapple. And, not sure why it's not been suggested yet, but this would pair well with ice cream for a dessert!
David
Boise
10/19/2022
So very good. We enjoy the flavors and ease of this recipe.
Anonymous
Eugene, Oregon
10/15/2022