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  • February 17, 2023 2 min read

    Did you know? Every item you purchase provides meals to our Feeding America food bank partners. Together, we are helping to end hunger. How cool is that!

    Morning Glory Baked Oatmeal

    By Dada Eats by Samah
    Samah Dada @dadaeats

    (Vegan // Gluten-Free)

    Your favorite oatmeal and morning glory muffin joined forces for this Morning Glory Baked Oatmeal!


    • 1 ripe banana
    • 2 eggs
    • 1 tsp vanilla extract
    • 1 apple, cored and shredded (skin-on is fine)
    • 1 cup shredded carrots 3 tbsp coconut oil, melted and cooled
    • 2 1/2 cups Happy Day Brands Gluten Free Rolled Oats, Regular Rolled Oats, or Superfood Plus Oats
    • 1 cup unsweetened coconut chips or shredded coconut, plus more for topping
    • 2 tbsp maple syrup
    • 2 tbsp coconut sugar
    • 1 tsp cinnamon
    • 1 tsp baking powder
    • 1/8 tsp salt Mixed nuts for topping (I used slivered almonds)


      Preheat your oven to 350 degrees and grease a 9x9 pan with coconut oil, or line with parchment paper. In a large bowl, mash the ripe banana. Add in the two eggs and beat them with the banana until everything is well incorporated. Add the melted and cooled coconut oil, followed by the vanilla extract and maple syrup. Mix to combine. Now, mix the shredded apple and shredded carrots into the banana and egg mixture. Add the rolled oats, coconut chips, coconut sugar, cinnamon, baking powder, and salt into the wet mixture and stir to combine. Transfer the oat mixture to your prepared pan and use a spatula or spoon to pack the mixture well into the pan. Top with coconut and nuts of choice. Bake in the oven for about 40 minutes, until the edges are golden brown and curling over.

      Let cool slightly before slicing and serving!

      Don't forget to subscribe below for Samah's upcoming new recipe posts!

      Samah Dada
      Founder, @DADAEATS
      NBC TODAY Show Digital Host, #Cooking with Samah Dada


      Meet Dada Eats:


      I grew up in Newport Beach, California and spent part of high school there and in London, England. I think I owe it to London for making me the foodie that I am today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza I’ve ever had, London’s foodscape was transformative for my palate. After moving back to California to spend my final two years of high school, I attended UC Berkeley (goooo bears) where I was completely engulfed by the amazing gastronomy in both the windy city and Berkeley itself. Living and studying so close to a city as amazing as San Francisco, not to mention in eating distance of some of the best food I’ve ever had (I’m looking at you Chez Panisse, Vik’s Chaat House, Ici Ice Cream, Bi-Rite Creamery…) has made me into the human “Yelp” of my friend group (and family, for that matter) that I am today.

      Fast forward to now, I am the host of NBC’s Digital Show, #Cooking with Samah Dada and feel lucky to be living and working in New York City pursuing my passion for wellness, recipe development, and food through #DADAEATS.



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