Morning Glory Oatmeal

I’m back at it again with the oatmeal, y’all. Actually, I can’t say I ever stopped–I just haven’t shared an oatmeal recipe with you in a few months. I must say, I’m on a roll with transforming some of my favorite foods lately. Last week I transformed one of my favorite sandwiches into a breakfast casserole. This week I’m transforming a classic muffin flavor into a bowl of oatmeal! I’m basically a fairy godmother for food. Let me know if you want my business card.

Morning glory muffins are basically the junk drawer of muffins. (The trail mix of muffins? Which sounds better?) I’m not sure who decided it would be appropriate to add vegetables and fruit and nuts to the same bowl of muffin batter. Was it an accident? I don’t know, but hats off to you, creator of the morning glory muffin.

All the flavors of a morning glory muffin--nuts, carrot, spices, dried fruit--in a creamy bowl of stovetop oatmeal!

I took the creative license of not including every single ingredient found in a morning glory muffin in this recipe.  You’re not going to find apple in here, though that could be a nice touch. (Perhaps you could top it the same way I top my Cinnamon Apple Oatmeal?) I also permitted myself to use dried cranberries in place of raisins because I just don’t think raisins are as fun. It’s my kitchen, so I guess I can do what I want. Sorry, raisins.

If you look back at some of my other oatmeal recipes, you’ll see that there is a little bit of sugar added to some of them, but I don’t typically sweeten my oatmeal anymore. I’ve learned to love it without sugar by letting the toppings add most of the flavor.  I used to eat packaged oatmeal all the time, but now that tastes way too sugary to me. The sugar you find in this oatmeal will come from your dried cranberries if you use the sweetened kind, which is typically the easiest variety to find. If you are used to sweeter oatmeal, you might try drizzling some maple syrup on top of it. Otherwise, let the toppings do all the work!

All the flavors of a morning glory muffin--nuts, carrot, spices, dried fruit--in a creamy bowl of stovetop oatmeal!

If you try Morning Glory Oatmeal at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or by mentioning my page The Savvy Plate Blog on Facebook!


5 from 1 vote

Morning Glory Oatmeal

All the flavors of a morning glory muffin--nuts, carrot, spices, dried fruit--in a creamy bowl of stovetop oatmeal!

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Savannah


  • 2 cups almond milk (or alternative)
  • 1 cup old-fashioned oats
  • 1/2 cup grated carrot*
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup dried cranberries
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • pinch of salt
  • 2 tbsp chia seeds (more if needed)
  • 3 tbsp almond butter

for topping

  • walnuts
  • dried cranberries
  • shredded coconut
  • maple syrup


  1. Add all ingredients except chia seeds and almond butter to a pot over medium heat. Cook until oats and carrots are soft and liquid is nearly absorbed, about 10 to 12 minutes.

  2. Add chia seeds, and stir for about 30 seconds. Liquid should be absorbed. If you like a thicker oatmeal, add more chia seeds. If you prefer thinner oatmeal, use less.

  3. Remove from heat, and spoon into bowls. Stir a tablespoon of almond butter into each bowl and top as desired.

Recipe Notes

*For the carrots, I prefer to throw 6 to 8 baby carrots in the food processor and chop. If you don't have access to this option, use a grater.


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