Good morning, oatmeal lovers! Morning Glory Baked Oatmeal takes everything you adore about morning glory muffins and transforms it into a hearty, spiced oatmeal bake. It’s perfect for weekend family breakfasts or for preparing several servings ahead as a healthy meal-prep option.
Good Morning Baked Oatmeal
This recipe delivers the warm, cake-like spices of classic morning glory muffins with the satisfying texture of baked oatmeal. It’s naturally sweetened with applesauce and honey, packed with shredded carrots and raisins, and finished with shredded coconut for a little tropical crunch. Serve warm with a drizzle of nut butter or fresh fruit, or portion it for grab-and-go breakfasts throughout the week.
Why you’ll love this baked oatmeal
- Warm, familiar spice profile reminiscent of spice cake
- A good serving of vegetables from shredded carrots
- Lightly sweetened with honey and applesauce — no refined sugar needed
- Makes multiple servings and reheats beautifully for meal prep
What is baked oatmeal?
Baked oatmeal combines rolled oats with eggs, milk, and other mix-ins, then bakes them together until set. The result is a dense, sliceable breakfast that has the comforting mouthfeel of a muffin or quick bread but with oatmeal as the base. It’s ideal topped with nut butter, yogurt, honey, or fresh berries and is especially convenient for busy mornings.
Why make baked oatmeal?
Baked oatmeal feels indulgent without being overly sweet — almost like eating a lightly spiced cake for breakfast. It’s a reliable make-ahead option: bake once, refrigerate or freeze portions, and reheat when needed. It’s also adaptable, so you can swap milk types, add nuts or seeds, or change the fruit to suit what you have on hand.
How to make Morning Glory Baked Oatmeal
Note: For the full ingredient list and clear step-by-step instructions, see the recipe card below.
Preheat & Prep
Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking dish with nonstick spray or a thin layer of oil.
Mix Dry Ingredients
In a large bowl, whisk together the rolled oats, flour, baking powder, and spices until evenly combined.
Mix Wet Ingredients
In a separate bowl, beat the eggs and then stir in the applesauce, vanilla, honey, and milk. Hold off on adding the melted coconut oil until just before combining so it incorporates smoothly.
Combine & Add Oil
Slowly fold the dry ingredients into the wet mixture. Stir in the shredded carrots, raisins, and coconut, then add the melted coconut oil and mix until the batter is uniform.
Bake
Pour the batter into the prepared baking dish and spread it evenly. Bake at 350°F for about 30 minutes, or until the top is lightly browned and the center is set.
Slice & Serve
Allow the baked oatmeal to cool slightly before slicing into portions. Serve warm with toppings such as nut butter, yogurt, a drizzle of honey, or fresh fruit.
Morning Glory Baked Oatmeal Recipe
Yield: 9 servings • Prep: 15 mins • Cook: 30 mins • Total: 45 mins
Ingredients
Wet
- 2 large eggs
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 tablespoons honey
- 3/4 cup unsweetened almond milk (or your preferred milk)
- 2 tablespoons melted coconut oil
Dry
- 2 cups rolled oats
- 1/2 cup white whole wheat flour (or any flour you prefer)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 tablespoon flaxseed meal
- 1 cup shredded carrots
- 1/2 cup golden raisins
- 1/3 cup shredded unsweetened coconut
Instructions
- Preheat the oven to 350°F and grease an 8×8-inch baking dish.
- In a large bowl, whisk together the dry ingredients until combined. Set aside.
- In a separate bowl, whisk the eggs, applesauce, vanilla, honey, and milk until smooth.
- Slowly fold the dry ingredients into the wet mixture until evenly incorporated.
- Stir in the shredded carrots, raisins, and coconut. Add the melted coconut oil and mix to combine.
- Transfer the batter to the prepared baking dish and bake for about 30 minutes, or until the top is lightly browned and the center is set.
- Remove from the oven, let cool slightly, slice, and serve.
Tips and variations
- For a nut-free version, omit any nut toppings and use seed-based spreads like sunflower seed butter.
- Swap raisins for chopped dates, dried cranberries, or chopped apple for different flavors and textures.
- Stir in 1/2 cup chopped nuts for extra crunch and protein, if desired.
- To make it vegan, replace eggs with a flax or chia egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use maple syrup instead of honey.
Baked Oatmeal Q&A
How long does baked oatmeal keep? Stored in an airtight container in the refrigerator, baked oatmeal will keep for 3–5 days. You can also freeze portions for up to 3 months.
Can you use instant oatmeal for baking? Yes — quick-cooking oats usually work in baked oatmeal recipes, though texture will vary slightly from rolled oats.
Should baked oatmeal be refrigerated? We recommend refrigerating leftovers. While it can sit out overnight, refrigeration extends freshness and quality.
Why is oatmeal a good breakfast? Oatmeal is a whole-grain, fiber-rich option that can help keep you full and satisfied until your next meal.
Storage recommendations
Once cooled, slice the baked oatmeal into single servings and store in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in foil or plastic wrap and place them in a freezer-safe container; freeze for up to 3 months. Reheat gently in the microwave or oven until warmed through.
Nutrition (approximate per serving)
Calories: 204 kcal • Carbohydrates: 29 g • Protein: 4 g • Fat: 8 g • Fiber: 4 g • Sugar: 15 g
Nutrition information is an approximation and will vary depending on exact ingredients and portion sizes.
Final notes
Morning Glory Baked Oatmeal is a versatile, crowd-pleasing breakfast that balances comfort and nutrition. Make a batch on the weekend for easy weekday breakfasts, or adapt the mix-ins to match what you have on hand. Enjoy warm with a dollop of yogurt or a smear of your favorite nut butter.