Fabulous recipe for Make Ahead Morning Oatmeal

You may all know of her, but I just discovered a cooking show while laying on the recliner nigh unto death with the flu (seriously!). I never watch TV, but this cooks food was for real people. Food you just probably have in your cupboard, and they all looked to die for. Even though I had no appetite!
Look at the picture here: http://www.elliekrieger.com/recipe/morning-glory-baked-oatmeal/

Her name is Ellie, and it is Ellie's real good food.It will be my next favorite breakfast I am sure, and
I will be trying this as soon as I have an appetite! Should be great for the holidays with more mouths to feed.  It can easily be adapted for less calories if you cut down the maple syrup.

Ingredients

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.

1 cup chopped pecans
1/4 cup shredded, unsweetened coconut
1 teaspoon 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 percent)
1/3 cup pure maple syrup
1 large egg
2 tablespoons canola oil
11/2 teaspoons pure vanilla extract
1 medium Golden Delicious apple (unpeeled), cored and cut into 1/2-inch pieces (1 cup)
1 or 2 medium carrots, scrubbed well, then shredded (1 cup)
1/2 cup raisins

Directions

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 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, carrots 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.

Makes 8 servings

Per serving: Calories 340; Total Fat 18g (Saturated Fat 4g); Carbohydrates 41g (Dietary Fiber 5g); Protein 8g; Cholesterol 25mg; Sodium 280mg