Description
The inspiration for this recipe comes from the Morning Glory Muffin and the Washington Post. This recipe can be refrigerated up to 4 days and reheated in the microwave....
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Directions
Preheat oven to 375 degrees. Grease an 8 inch square baking dish with cooking spray.
Mix 1/2 cup pecans, 2 T. coconut, 1/4 tsp. cinnamon, brown sugar and pinch of salt in a small bowl and set aside.
Stir together the oats, baking powder, remaining cinnamon and salt in a mixing bowl.
Whisk together the milk, maple syrup, egg, oil, and vanilla.
Pour milk mixture over oat mixture, stirring to combine, then mix in the remaining pecans, 2 T. coconut, apple, carrots and raisins or cranberries.
Pour into prepared baking dish and top with pecan/coconut mixture. Bake for 35-40 minutes or until golden around the edges and just set at the center. Serve warm. Makes about 8 servings.
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Ingredients
 1 cup chopped pecans
1/4 cup shredded coconut
1 tsp. cinnamon
1 T. brown sugar
1/2 tsp. plus 1 pinch salt
2 cups old-fashioned rolled oats (not quick cooking)
1 tsp. baking powder
2 cups low-fat milk
1/3 cup pure maple syrup
1 large egg
2 T. canola oil
1 1/2 tsp. vanilla
1 medium apple, unpeeled, cored and chopped into 1/2 inch pieces
1 cup shredded carrots
1/2 cup raisins or dried cranberries
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