Food Recipes Big Batch Morning Glory Baked Oatmeal 3.8 (46) 2 Reviews Baked oatmeal is the kind of recipe that sounds like a contradiction when you first encounter it. It’s baked, and it’s oatmeal? Isn’t oatmeal supposed to be a quick stovetop thing? Well, yes, but hear us out. Oats stirred together with many different mix-ins allows them to soak up extra flavor, plus you can make a big batch for a crowd without manning the stove, or dishing up a toppings bar. Not to mention, the addition of eggs in the batter make this breakfast deliciously pudding-like. Most baked oatmeals call for regular milk, but this makes use of coconut milk, instead. It’s both great for the dairy-free, and tasty for anyone. By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines Updated on February 6, 2018 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 55 mins Yield: 10 to 12 - servings Jump to Nutrition Facts Ingredients 3 tablespoons unsalted butter, melted and divided, plus more for baking dish 1 cup coconut flakes 2 sweet-tart apples (such as Pink Lady), cut into ½-in. pieces, divided 3 cups old-fashioned rolled oats 1 cup raisins 2 cups grated carrots (from 2 medium carrots), divided 1 cup walnut pieces, coarsely chopped, divided 1 13.5- to 13.66-oz. can light coconut milk 2 large eggs 1 ½ teaspoons ground cinnamon 1 ½ teaspoons kosher salt 1 tablespoon orange zest (from 1 orange) ½ cup packed light brown sugar, divided Directions Preheat oven to 375°F. Generously butter a 9-by-13-inch (or other 3-quart) baking dish. Spread coconut flakes on a rimmed baking sheet and bake until golden, about 3 minutes. Remove from oven. Arrange half of the apple pieces in prepared baking dish. Top with oats, toasted coconut flakes, raisins, 1 cup carrots, and ￼½ cup walnut pieces. Whisk together coconut milk, eggs, cinnamon, salt, orange zest, ¼￼ cup sugar, 2 tablespoons melted butter, 2¼ ￼cups water, and remaining 1 cup carrots in a large bowl. Pour milk mixture over oat mixture. Using the back of a large spoon, press top of mix- ture, making sure liquid soaks through to bottom of dish. Mix together remaining apple pieces, 1 tablespoon melted butter, and ￼¼ cup sugar. Sprinkle apple mixture and remaining ½￼ cup walnut pieces over oats. Bake until edges are bubbling and center is set, 30 to 35 minutes. Let cool 5 minutes before serving. If making oatmeal in advance, let cool completely before covering and refrigerating. To reheat, spoon into serving bowls, then add a splash of milk and gently heat in microwave until warmed through. Rate it Print Nutrition Facts (per serving) 385 Calories 18g Fat 54g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 385 % Daily Value * Total Fat 18g 23% Saturated Fat 7g 35% Cholesterol 46mg 15% Sodium 351mg 15% Total Carbohydrate 54g 20% Total Sugars 30g Protein 7g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.