Morning Glory Baked Oatmeal

Nothing can get me out of bed faster than the stirring aroma of food or java from the kitchen. The trouble is: I’m the primary cook in my family, chances are I won’t smell the rich aroma of awaiting breakfasts. This is where the made-ahead dishes can meet you half way. (More made-ahead dishes can be found at IHCC this week.)

It’s especially tempting to stay in bed as long as you can when the outside temperature is below freezing in the early morning in Vermont. The wind is howling still. At the same time, you want to hit the freshly packed snow on the mountain before anyone gets there. Imagine having this morning glory oatmeal to get you all warmed up and ready to hit the slopes. A must have.

Ellie Krieger’s baked oatmeal got its inspiration from the morning glory muffin, a throwback to decades past. It brings together all kinds of fruits and vegetables with the earthy oatmeal. There are more than 10 ingredients: pecans, raisins, cinnamon, maple syrup, coconut flakes, shredded carrots, apples and oatmeal, but still manages to taste very good together. The kitchen sink approach at its best. I can think of adding more fruits and nuts: like pineapple or sunflower seeds.

The baked oatmeal is best served warm with milk or yogurt. It makes a complete breakfast, in both nutrition and taste terms. They need the enhancement of neither butter nor jam.

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.

Now I have this baked morning glory oatmeal in my back pocket, it’ll be tough to go back to the plain oatmeal or granola breakfasts on the ski weekends. I baked the oatmeal in a 9-inch pie dish. It makes eight servings, leaving no one hungry and everyone ready for the morning run schussing down the winter wonderland.

Think carrot cake for breakfast