I cannot take credit for this recipe. It is a staple with my sister-in-law’s family, and I have adopted it as my own (and then altered it slightly). It is great for brunch, for meal prep, for parties, for casserole drop-offs. I love making it when I know I’ll have guests in town, and it will forever be my postpartum go-to!
Morning Glory Oatmeal
Serves: 12-16 people
- 2 cups pecans, chopped (can omit or substitute any other nut if you wish – I’ve used walnuts)
- 1/2 cup shredded coconut
- 2 tsp. cinnamon
- 2 tbsp. coconut sugar
- 4 cups old fashioned oats
- 2 tsp. baking powder
- 1 cup raisins
- 4 cups almond milk
- 2/3 cup maple syrup (or 1/3 cup honey)
- 2 eggs
- 4 tbsp. olive oil
- 3 tsp. vanilla
- 2 apples, shredded
- 4 carrots, shredded
- Preheat oven to Bake at 350 degrees Fahrenheit.
- Season a large casserole dish with butter or olive oil.
- Mix the following topping ingredients together in a small bowl – 1 cup (only) of chopped pecans, ¼ cup (only) of shredded coconut, ½ tsp. (only) of cinnamon, and 2 tbsp. (all) of coconut sugar.
- Mix the following dry ingredients together in a medium bowl – 4 cups (all) of oats, 2 tsp. (all) of baking powder, 1 cup (all) of raisins, 1 ½ tsp. (only) of cinnamon, 1 cup (only) of chopped pecans, and ¼ cup (only) of shredded coconut.
- Mix the following wet ingredients together in a large bowl – almond milk, maple syrup, eggs, oil, and vanilla.
- Combine the wet and dry ingredients together (from steps 4 and 5).
- Wash, peel, and shred carrots and apples. Combine with large bowl.
- Spread mixture out in seasoned casserole dish. Add topping ingredients (from step 3) evenly over the oatmeal mixture.
- Bake at 350 degrees Fahrenheit for about 45 minutes, or until the edges are golden brown.
Hope this makes breakfast a little bit easier, and much more delicious!!