Morning Glory Baked Oatmeal

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Another oatmeal post, you ask? Why, yes, another oatmeal post. I’ve had this recipe on the back burner for a while now.  I’m always looking for new ways to cook oats that doesn’t involve that much work.  Especially now that summer is in full swing, the less effort I have to make on my busy mornings, the better. I’ve done slow cooker steel oats, which were delicious but seem more “fall” to me. I’ve done these day-off oats, which were also delicious but definitely too much work for a weekday. I’ve also done overnight oats, which are really the lazy-woman’s oats, but also require a little bit of forethought and planning. And now, I’ve discovered baked oatmeal, which requires a little work up front but then gives you a solid breakfast for the next 6 days!

My first encounter with baked oatmeal was through this Oh She Glows recipe for heavenly baked carrot cake oatmeal. As advertised, it was heavenly. If you ever want to trick your body into thinking you’re eating cake for breakfast, that recipe is the way to go. Especially if you slathered some cream cheese on top.  Yum.

But I couldn’t leave things well enough alone, and my mind started racing. Sure, this had carrots, but what if we took this another step further and add everyone else’s favorite veggies for baked goods: zucchini? Luckily, I’d gotten a steal of a deal at the farmer’s market and was overflowing with zucchini. I’ve also always been a fan of the whole “morning glory” muffins thing, so I decided to put those flavors into my own spin of the Oh She Glows recipe: morning glory baked oatmeal with apple, zucchini, and carrots.

I am so happy with the results. My parents, in town last weekend for Father’s Day, were too. 😉 I streamlined the recipe, a la my strawberry rhubarb bars, to make it as one-pot  as possible, aside from the food processor. If you don’t have a food processor, you can definitely use a cheese grater or even just a julienne peeler. The accolades on this dish are plenty: it’s refined-sugar-free, gluten-free (make sure to get them certified if you are allergic), dairy-free, and vegan (and can easily be made nut-free, if necessary)! Plus, veggies! I like to top mine with Greek yogurt and a little maple syrup or with just coconut milk poured around it. Feel free to use any nut you have on hand! My pictures below show both a pecan and a walnut version, and I liked both plenty!

IMG_7530Morning Glory Baked Oatmeal
Serves 6

IMG_7085Ingredients:

2 cups traditional rolled oats (NOT instant)
1 tsp cinnamon
1/2 tsp ground ginger
1.5 tsp baking powder
1/4 tsp salt
1/2 cup grated/shredded carrots (I bought this already grated)
1 medium zucchini
1 organic green apple, cored and quartered (apples are on the dirty dozen list, so if you get it conventional, make sure to also peel)
2 cups non-dairy milk (both coconut and almond work well here)
1/2 cup unsweetened applesauce
2 tsp vanilla extract
1/2 cup chopped nuts (pecans, walnuts, hazelnuts)
1 tbsp maple syrup
Coconut oil, for greasing

Directions:

1. Preheat oven to 375 degrees Fahrenheit, and lightly grease a 9×6 or 8×8 baking dish with coconut oil.
2. Using the shred-blade on your food processor or the large holes on a cheese grater, shred your zucchini and apple. I also shredded my grated carrots because they were quite thick.

3. Dump the shredded fruit and veggies mixture onto a kitchen towel, and squeeze out the water.  Zucchini produces a ton of water, so this step helps to give you better control over how watery your oatmeal will be. The veggies will be in a compact ball when you’re done.

4. In the greased baking dish, add the dry ingredients: oats, baking powder, salt, cinnamon, and ginger. Whisk together so that the spices are evenly distributed.

5. In a small bowl, mix together your wet ingredients: the shredded fruits and vegetables, applesauce, milk, vanilla extract, and maple syrup.
IMG_75226. Pour the wet mixture into the pan with the dry ingredients, and mix together. Smooth out the mixture and press down the oats so that they are covered with the milk. Sprinkle the chopped nuts on top and press them down into the mixture as well.
IMG_75247. Bake for 25-30 minutes until lightly golden brown along the edge and top. Remove from oven, and allow to cool for 10 minutes before serving. These are not bars so they are not meant to stick together, but allowing them to cool will keep it from becoming a crumbly mess.
IMG_75258. Serve with Greek yogurt and maple syrup….
IMG_7534or in a bowl with milk poured over like normal oatmeal!
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Morning Glory Baked Oatmeal
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6
Ingredients
  • 2 cups traditional rolled oats (NOT instant)
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1.5 tsp baking powder
  • ¼ tsp salt
  • ½ cup grated/shredded carrots (I bought this already grated)
  • 1 medium zucchini
  • 1 organic green apple, cored and quartered (apples are on
  • the dirty dozen list
  • , so if you get it conventional, make sure to also peel)
  • 2 cups non-dairy milk (both coconut and almond work well here)
  • ½ cup unsweetened applesauce
  • 2 tsp vanilla extract
  • ½ cup chopped nuts (pecans, walnuts, hazelnuts)
  • 1 tbsp maple syrup
  • Coconut oil, for greasing
Directions
  1. Preheat oven to 375 degrees Fahrenheit, and lightly grease a 9x6 or 8x8 baking dish with coconut oil.
  2. Using the shred-blade on your food processor or the large holes on a cheese grater, shred your zucchini and apple. I also shredded my grated carrots because they were quite thick.
  3. Dump the shredded fruit and veggies mixture onto a kitchen towel, and squeeze out the water.  Zucchini produces a ton of water, so this step helps to give you better control over how watery your oatmeal will be. The veggies will be in a compact ball when you're done.
  4. In the greased baking dish, add the dry ingredients: oats, baking powder, salt, cinnamon, and ginger. Whisk together so that the spices are evenly distributed.
  5. In a small bowl, mix together your wet ingredients: the shredded fruits and vegetables, applesauce, milk, vanilla extract, and maple syrup. Mix well.
  6. Pour the wet mixture into the pan with the dry ingredients, and mix together. Smooth out the mixture and press down the oats so that they are covered with the milk. Sprinkle the chopped nuts on top and press them down into the mixture as well.
  7. Bake for 25-30 minutes until lightly golden brown along the edge and top. Remove from oven, and allow to cool for 10 minutes before serving. These are not bars so they are not meant to stick together, but allowing them to cool will keep it from becoming a crumbly mess.
  8. Serve with Greek yogurt and maple syrup....
  9. or in a bowl with milk poured over like normal oatmeal!

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  1. Pingback: Casey’s Grinch Cakes | Gwen's Fish Food

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