Breakfast Together: All the decadence of a Morning Glory Muffin, without the greasy regret

Dinner together is important, but there are two other meals to consider each day. Why not breakfast?

A recipe for baked oatmeal might sound pedestrian, but this one combines all the decadence of a Morning Glory Muffin into a still-virtuous breakfast that can feed a crowd. It’s a do-ahead recipe by registered dietitian and New York Times best-selling cookbook author Ellie Krieger that manages to be hearty and light at the same time.

Some have compared the flavors to carrot cake, but it also combines the carrot, apple, cinnamon and pecan flavors of a Morning Glory Muffin without the heavy, greasy regret.

This recipe is vegetarian and gluten free. Adapt it for any vegan family or visitors by substituting almond milk, cashew milk or coconut milk for the dairy. The egg can be left out or use the vegan egg substitute of your choice.

This also comes together quickly and can be baked ahead. We put it into the oven after dinner was served and pulled it out while we were loading the dishwasher afterward.

Even those with childhood memories of pasty, gloppy oatmeal will be tempted to give it a try. Just warm the leftovers in the microwave for a minute on high. Add a dollop of yogurt if you like.

The recipe appears in Krieger’s newest cookbook, “You Have It Made: Delicious, Healthy, Do-Ahead Meals” released by Houghton Mifflin Harcourt in January. She blogs and offers a weekly newsletter at www.elliekrieger.com.

Morning Glory Baked Oatmeal

From “You Have It Made: Delicious, Healthy, Do-Ahead Meals” by Ellie Krieger

1 cup chopped pecans

1/4 cup shredded, unsweetened coconut

1 tablespoon 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 low-fat milk

1/3 cup pure maple syrup

1 large egg

2 teaspoons canola oil

1 1/2 teaspoons pure vanilla extract

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

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

1/2 cup raisins

Preheat the oven to 375 degrees. Grease an 8-inch square baking dish or a 9-inch deep-dish pie plate with cooking oil spray.

Mix together 1/2 cup of the pecans, 2 tablespoons of the coconut, 1/4 teaspoon of the cinnamon, the brown sugar and a pinch of salt in a medium bowl.

Stir together the oats, baking powder, the remaining 3/4 teaspoon of the cinnamon and the remaining 1/2 teaspoon salt in a mixing bowl.

Whisk together the milk, maple syrup, egg, oil and vanilla extract in a liquid measuring cup.

Pour the milk mixture over the oat mixture, stirring to combine, then mix in the remaining 1/2 cup pecans and the remaining 2 tablespoons of coconut, plus the apple, carrots and raisins.

Pour into the prepared baking dish. Top with the pecan-coconut mixture. Bake for 40-45 minutes or until golden at the edges and just set at the center. Serve warm.

Make ahead: The baked oatmeal can be refrigerated in an airtight container for up to 4 days. Cover with foil and reheat in a 350-degree oven for 20 minutes, or microwave individual portions on high for 1 minute.

Yield: 8 (1-cup) servings

Approximate nutrition per serving: 340 calories, 18 grams fat (4 grams saturated), 41 grams carbohydrate, 25 milligrams cholesterol, 5 grams dietary fiber, 280 milligrams sodium, 23 grams sugar.