![Image may contain Food Food Presentation and Plate](https://assets.epicurious.com/photos/6366a32e94cff6cf82465267/1:1/w_2560%2Cc_limit/Baked%2520Oatmeal.jpg)
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.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
-
Box Grater
$13 At Amazon
-
8x8" Baking Dish
$18 At Amazon
-
Vegetable Peeler
$10 At Amazon
-
Whisk
$10 At Amazon
Ingredients
6–8 servings
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