Name: Morning Glory Baked Oatmeal
Yield: 6–8 servings
Ingredients: 3 Tbsp. melted unsalted butter, plus more room temperature for pan; 1 large egg; Zest of 1 orange; ½ cup fresh orange juice; 2 cups milk; ⅓ cup pure maple syrup; 1 tsp. vanilla extract; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 tsp. ground cinnamon; ½ tsp. ground ginger; 2 cups old-fashioned oats; ½ cup steel-cut oats; 1 cup grated apple (about 1 medium); 1 cup grated carrot (about 1 large); ½ cup golden or other raisins; 1 tsp. baking powder; ½ cup chopped pecans, plus more for serving; Heavy cream or milk

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Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman

Warm and cozy, this big-batch baked oatmeal takes inspiration from those beloved hippie muffins known as morning glory. It’s loaded with grated carrot and apple, two kinds of oats (rolled and steel-cut) for an extra fiber punch, and sweetened with fresh orange juice, raisins, and a touch of maple syrup instead of refined sugar. Make it at the start of the week, keep it in the fridge, and reheat portions as needed with a splash of milk for a wholesome breakfast that’s faster than toast. To make it vegan, skip the egg (which just adds structure) and swap the butter and milk for any non-dairy alternative you like. For a handheld, portable version, add another egg and give the baked oats a day to rest; they’ll firm up for a more sliceable texture.