If you like morning glory muffins you'll love this baked oatmeal.
A little labor intensive to make, but worth the time
2 c. old fashioned oats
1 t. baking powder
1-1/2 t. milled flax seed
1 t. cinnamon
¼ t. nutmeg
¼ t. salt
2 c. milk
1/3 c. maple syrup
1 large egg
2 Tbls. unsweetened applesauce
1-1/2 t. vanilla
1 medium apple, peeled and diced
2 medium carrots, peeled and shredded
1/2 c. dried cherries
1/4 c. unsweetened coconut
1/2 c. chopped pecans
additional milk for serving
1/2 c. chopped pecans
1/4 c. slivered almonds
1/4 c. unsweetened coconut
1/2 t. cinnamon
¼ t. nutmeg
1 Tbls. brown sugar
1/8 t. salt
Lightly spray an 8x8-inch baking dish with non-stick baking spray.
Mix topping ingredients in a small bowl and set aside.
In a large bowl, add the oats, baking powder, flax seed, cinnamon, nutmeg and salt; mix thoroughly.
In a large mixing cup or medium bowl, whisk together the milk, maple syrup, egg, applesauce and vanilla.
Combine the wet and dry ingredients. Fold in ½ c. chopped pecans, diced apple, shredded carrots, 1/4 c. coconut and dried cherries.
Pour into prepared pan and top with pecan coconut topping mixture.
Bake at 375 degrees (350 degrees for glass dish) for 40-45 minutes until golden and it is set in the center.
Add additional milk to each serving.