Blueberry Morning Glory Baked Oatmeal is a wholesome baked oatmeal packed with blueberries, grated carrot and apple. It’s a hearty, nutritious breakfast perfect for weekdays or a special brunch!
Good morning! I can’t think of a nicer way to greet you after a holiday weekend than with this wholesome hearty Blueberry Morning Glory Baked Oatmeal. It completely made me excited to get out of bed when it was in the fridge.
This recipe was originally published in June of 2013 and has gotten minimal attention due to subpar photos and not a lot of promotion, so I whipped up another batch and took new photos so that I could do it justice.
I think that it has the words rise and shine written all over it. Doesn’t it just glow in that sunlight?
Have you ever had a morning glory muffin before? That’s where the inspiration for this baked oatmeal came from. If you’ve never had a morning glory muffin, they’re made with grated apple and carrot, and often contain raisins, nuts, and coconut.
They sound like carrot cake, right? They’re pretty close. I happen to love carrot cake, so morning glory muffins are one of my favorite things.
Most morning glory muffins contain raisins as I mentioned above. I decided to swap those out and add fresh blueberries to this Blueberry Morning Glory Baked Oatmeal because plump blueberries are so much better than raisins here….trust me.
Blueberries are my favorite breakfast fruit hands down. I love them in my muffins, pancakes, and smoothies. They way those plump blueberries burst and ooze all over this baked oatmeal only makes it more inviting too, doesn’t it?
The grated carrot and apple add a slightly chewy texture to this baked oatmeal, which I love. On top of that, we have pecan pieces and coconut flakes all toasty and golden brown, which gives this a nice crunch factor. This baked oatmeal is just packed with so many things I love.
PREP AHEAD TIPS/SUBSTITUTIONS
- Grate the apple and carrot ahead of time so that all you have to do in the morning is toss everything together!
- You can use frozen blueberries instead of fresh, just be sure to thaw them first.
- The oatmeal may be baked the day before and stored in the fridge wrapped with plastic wrap. Just heat and serve!
- 2 cups old fashioned rolled oats
- ⅓ cup unsweetened shredded coconut*
- 1 medium apple, grated
- 1 medium carrot, grated
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups milk of your choice (I used almond milk)
- ¼ cup pure maple syrup
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries, divided
- ¼ cup pecan pieces for topping, optional
- ⅓ cup coconut flakes for topping, optional
- Preheat the oven to 375 degrees. Grease an 8x8" baking dish with cooking spray.
- In a medium bowl, combine the oats, coconut, apple, carrot, baking powder, cinnamon, and salt. Set aside.
- Whisk together the milk, maple syrup, egg, and vanilla in a small bowl. Set aside.
- Arrange ½ cup of the blueberries along the bottom of the baking dish. Pour the oat mixture over the top of the blueberries evenly. Pour the milk mixture over the top of the oat mixture as evenly as possible. Rap the baking dish on the counter a couple of times to evenly distribute. Top the oatmeal with the pecans, remaining blueberries, and coconut flakes. Bake 30 minutes or until golden brown and set. Cool on a wire rack and serve.
*Unsweetened shredded coconut may be found in the health food section of your supermarket. I usethis brand.
The apple and carrot may be grated in advance to make the oatmeal prep quicker, or bake the entire dish the day before and store in the fridge covered in plastic wrap. Just heat and serve!
Recipe by Flavor the Moments.