When my children were little, one of them liked oatmeal and one liked cream of wheat for breakfast.

I was fortunate enough not to work outside the home when they were in school so I got up and made their favorites each morning. One day I found a recipe for baked oatmeal that could be made ahead and stored in the ‘fridge for several days. Once the little darlings got a taste of this new breakfast, I rarely had two separate dishes on the table in the morning.
Give this a try and, hopefully, you and your family will all give it a thumbs up. It is easy to make and you can get the kids involved on Saturday morning to have ready for the following week - if it makes it that far!

1 cup chopped pecans
1/4 cup shredded,
unsweetened  coconut
1 tablespoon ground
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 percent)
1/3 cup pure maple syrup
1 large egg
2 tablespoons canola oil
11/2 teaspoons pure vanilla
1 medium Organic Gala apple (unpeeled), cored and cut into 1/2-inch pieces (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 tablespoon 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 tablespoon of cinnamon and the remaining 1/2 teaspoon of 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 of pecans and the remaining 2 tablespoons of coconut, plus the apple and raisins.
Pour into the prepared baking dish. Top with the pecan-coconut mixture. Bake for 40 to 45 minutes or until golden at the edges and just set at the center. Serve warm

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