This recipe was posted in the January 20, 2016 edition of The Denver Post.
Ingredients
1 cup chopped pecans
1/4 cup shredded coconut
1 teaspoon cinnamon
1 Tablespoon brown sugar
1/2 teaspoon plus one pinch of salt
2 cups old-fashioned oats (not quick cooking or instant)
1 teaspoon baking powder
2 cups low fat milk
1/3 cup maple syrup
1 egg
2 Tablespoons canola oil
1 1/2 teaspoons vanilla
1 medium Golden Delicious apple, unpeeled, cored and cut into 1/2 inch pieces
1 cup shredded carrot
1/2 cup raisins
Instructions
Preheat oven to 375 degrees.
Grease an 8-inch pan with butter or cooking spray.
Prepare topping by combining 1/2 cup chopped pecans, 2 Tablespoons coconut, 1/4 teaspoon cinnamon, brown sugar and a pinch of salt.
In a separate bowl, combine oats, 3/4 teaspoon cinnamon, 1/2 teaspoon salt and baking powder.
In another bowl, whisk together milk, maple syrup, egg, oil and vanilla.
Pour milk mixture over oat mixture and stir to combine.
Then, stir in remaining 1/2 cup of pecans, 2 Tablespoon coconut, apple pieces, shredded carrots and raisins.
Pour into prepared pan. Top with pecan-coconut topping.
Bake 35 - 40 minutes for until golden brown and just set in the center.
Serve warm or allow to cool and store in airtight container in refrigerator for up to 4 days. Reheat by placing in 350 oven for 20 minutes or microwaving individual portions.