Tuesday, February 1, 2022

Morning Glory Baked Oatmeal #recipe by @LeslieBudewitz

LESLIE BUDEWITZ:  This baked oatmeal is a lovely breakfast treat, great for Sunday morning with guests or on your own. Inspired by the classic Morning Glory Muffin, with its hint of carrot cake for breakfast, plus coconut, pecans, raisins, and apples, it will give you go power on the hills, or staying power on the couch. 

It is a bit of work, especially for the member of the household on washing-up duty, but the leftovers keep for several days and reheat nicely -- just spritz with a little water and microwave. Plus it combines healthy eating with a treat-like taste. 

The original called for 1 percent milk and a Golden Delicious Apple. I used whole milk because we had it; use your preference. I think soy milk or another substitute would work, too. GD aren’t my favorite apples, so I used a Gala and it was beautiful. No peeling required! 

When it came out of the oven, Mr. Right thought it should be served à la mode, as in “with ice cream,” but we resisted the temptation. A dollop of plain or vanilla yogurt would be a lovely way to gild the morning glory. You can also add a little milk if you’d like, but this dish is moist enough that you probably won’t feel the need.


Morning Glory Baked Oatmeal

Adapted from The Washington Post 

1 cup chopped pecans

1/4 cup unsweetened coconut, shredded or flaked 

1 teaspoon ground cinnamon

1 tablespoon light brown sugar

1/2 teaspoon plus 1 pinch salt

2 cups old-fashioned rolled oats (do not use quick-cooking or instant)

1 teaspoon baking powder

2 cups milk 

1/3 cup maple syrup

1 large egg

2 tablespoons canola oil

1 1/2 teaspoons pure vanilla extract

1 medium apple, unpeeled, cored and cut into 1/2-inch pieces (1 cup)

1 or 2 medium carrots, scrubbed well, then shredded (about 1 cup)

1/2 cup raisins

additional milk or yogurt (plain or vanilla) for serving, optional 

Heat the oven to 375 degrees. Spray or oil an 8-inch square baking dish or a 9-inch deep-dish pie plate.

In a small bowl, mix 1/2 cup chopped pecans, 2 tablespoons coconut, 1/4 teaspoon cinnamon, brown sugar, and a pinch of salt. Set aside. 

In a medium bowl, stir together the oats, baking powder, 3/4 teaspoon of cinnamon, and 1/2 teaspoon salt. 

In a small or medium bowl, whisk together the milk, maple syrup, egg, oil, and vanilla. 

Pour the milk mixture over the oat mixture, stirring to combine. Add the remaining 1/2 cup pecans and 2 tablespoons of coconut, along with the apple, carrots, and raisins, and stir to combine. Pour into prepared baking dish. Top with reserved pecan-coconut mixture. 

Bake 40 to 45 minutes or until golden at the edges and just set at the center. Serve warm. Add a little milk or yogurt on top if you’d like. 

Makes 8 1-cup servings. Store covered in refrigerator; keeps about 3 days. 

From the cover of BITTERROOT LAKE, written as Alicia Beckman (Crooked Lane Books; available in hardcover, ebook, and audio): 

When four women separated by tragedy reunite at a lakeside Montana lodge, murder forces them to confront everything they thought they knew about the terrifying accident that tore them apart, in Agatha Award-winning author Alicia Beckman's suspense debut.

Twenty-five years ago, during a celebratory weekend at historic Whitetail Lodge, Sarah McCaskill had a vision. A dream. A nightmare. When a young man was killed, Sarah's guilt over having ignored the warning in her dreams devastated her. Her friendships with her closest friends, and her sister, fell apart as she worked to build a new life in a new city. But she never stopped loving Whitetail Lodge on the shores of Bitterroot Lake.

Now that she's a young widow, her mother urges her to return to the lodge for healing. But when she arrives, she's greeted by an old friend--and by news of a murder that's clearly tied to that tragic day she'll never forget.

And the dreams are back, too. What dangers are they warning of this time? As Sarah and her friends dig into the history of the lodge and the McCaskill family, they uncover a legacy of secrets and make a discovery that gives a chilling new meaning to the dreams. Now, they can no longer ignore the ominous portents from the past that point to a danger more present than any of them could know.

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries, continuing in July 2022 with Peppermint Barked. She's the winner of Agatha Awards in three categories. Death al Dente, the first Food Lovers' Village Mystery, won Best First Novel in 2013, following her 2011 win in Best Nonfiction. Her first historical short story, "All God's Sparrows," won the 2018 Agatha Award for Best Short Story. As Alicia Beckman, she writes standalone suspense, beginning with Bitterroot Lake (2021) and continuing with Blind Faith (October 2022, Crooked Lane Books).

A past president of Sisters in Crime and a current board member of Mystery Writers of America, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by her website and subscribe to her seasonal newsletter, for a chat about the writing life, what she's working on, and  what she's reading -- and a free short story. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.


  1. Sounds yummy!
    2clowns at arkansas dot net

  2. Hi Leslie! Sounds fun-tastic!!! I bet craisins would work too. This will be mad in this household, thanks to you :-) Have a blessed day! luis at ole dot travel

    1. Craisins would be a great substitute -- we love them, too!

  3. This looks like a taste sensation.
    Breakfast for dinner, perhaps?

    1. I just remembered that I used to have a cat who liked morning glory muffins that I got at Whole Foods!

  4. Do you suppose you could make this in a crockpot?