Pecan Pie Baked Oatmeal Recipe

Introduction

Pecan Pie Baked Oatmeal is a cozy, comforting breakfast that combines the nutty crunch of pecans with the warm flavors of cinnamon and maple syrup. This baked dish is easy to prepare and perfect for a make-ahead meal that feels like a treat every morning.

Ingredients

• 2 cups rolled oats (certified gluten-free, if needed)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups milk (unsweetened almond milk recommended)
• 1/4 cup pure maple syrup
• 1 egg (or 1 chia or flax egg for vegan)
• 2 tablespoons butter (vegan butter or coconut oil, melted)
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons butter or vegan butter
• 1/4 cup pure maple syrup
• 1 cup pecans (roughly chopped or whole)

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish, such as an 8×8 or 9×9 inch pan.
2. Step 2: In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to mix the dry ingredients evenly.
3. Step 3: Add the milk, maple syrup, egg (or vegan egg substitute), melted butter or oil, and vanilla extract to the dry ingredients. Stir until fully combined, then pour the mixture into the prepared baking dish.
4. Step 4: To make the pecan topping, melt 2 tablespoons of butter and 1/4 cup of maple syrup together in a small saucepan over low heat or in a microwave-safe bowl. Stir in the pecans to coat them evenly, then pour this topping over the oatmeal mixture and smooth it out with a spatula.
5. Step 5: Bake in the preheated oven for 35 to 40 minutes, until the oatmeal is puffed and the top is golden brown. Remove from the oven and let it stand for about 5 minutes before serving.
6. Step 6: Serve warm right away or cover and refrigerate for 2 to 3 days. To reheat, warm in the oven at 350 degrees for about 10 minutes or microwave briefly, adding a splash of milk if desired.

Tips & Variations

• For a vegan version, use a flax or chia egg instead of a regular egg and replace butter with vegan butter or melted coconut oil.
• Swap pecans for walnuts or pecan halves for a different texture and flavor.
• Add a pinch of nutmeg to the dry ingredients for extra warmth and spice.
• If you prefer it sweeter, drizzle additional maple syrup over individual servings.

Storage

Store any leftover baked oatmeal covered in the refrigerator for up to 2 to 3 days. When reheating, warm it in the oven at 350 degrees Fahrenheit for about 10 minutes or microwave briefly. Adding a splash of milk during reheating can help keep the texture creamy and moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, just use certified gluten-free rolled oats to ensure the dish is safe for a gluten-free diet.

How do I make a vegan egg substitute for this recipe?

Mix 1 tablespoon of ground chia seeds or flax seeds with 3 tablespoons of water and let it sit for about 5 minutes until it becomes gel-like. Use this mixture in place of one egg.

Pecan Pie Baked Oatmeal Recipe

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★★★★★

4.7 from 100 reviews

This Pecan Pie Baked Oatmeal is a deliciously cozy breakfast that combines the wholesome goodness of rolled oats with the rich flavors of pecans and maple syrup. Baked to perfection, it offers a warm, comforting dish with a nutty, sweet topping that mimics the classic pecan pie taste. It’s easy to prepare, gluten-free when using certified oats, and can be made vegan with simple substitutions.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 2 cups rolled oats (certified gluten-free, if needed)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Wet Ingredients

• 2 cups milk (unsweetened almond milk preferred)
• 1/4 cup pure maple syrup
• 1 egg (or 1 chia or flax egg for vegan option)
• 2 tablespoons butter (or vegan butter/coconut oil, melted)
• 1 1/2 teaspoons vanilla extract

Pecan Topping

• 2 tablespoons butter or vegan butter
• 1/4 cup pure maple syrup
• 1 cup pecans (roughly chopped or whole)

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish such as an 8×8 or 9×9 inch pan to prevent sticking.
2. Combine Dry Ingredients: In a large mixing bowl, stir together rolled oats, baking powder, cinnamon, and salt until well combined.
3. Add Wet Ingredients: Pour in the milk, pure maple syrup, egg (or chia/flax egg), melted butter or oil, and vanilla extract. Stir everything until fully incorporated. Transfer the oatmeal mixture into the prepared baking dish evenly.
4. Make Pecan Topping: In a small saucepan on the stovetop or using a microwave-safe bowl, melt together 2 tablespoons of butter and 1/4 cup maple syrup. Add the pecans and stir well to coat them. Immediately pour this pecan mixture over the oatmeal base and gently smooth the top with a spatula.
5. Bake Oatmeal: Bake in the preheated oven for 35 to 40 minutes, or until the oatmeal is puffed up and the topping is golden brown. Once done, remove from the oven and let it rest for about 5 minutes before serving.
6. Serve & Store: Serve warm right away. Store leftovers covered in the refrigerator for 2 to 3 days. To reheat, warm it in the oven at 350°F for about 10 minutes or microwave for a few seconds, adding a splash of milk to moisten if desired.

Notes

• For a vegan version, substitute the egg with a chia or flax egg and use vegan butter or coconut oil.
• Certified gluten-free oats are important for those avoiding gluten.
• Maple syrup provides natural sweetness and adds depth of flavor; honey or agave can be alternatives.
• Leftovers reheat well in the oven or microwave; add milk when reheating to retain moisture.
• You can use whole or roughly chopped pecans based on your texture preference.

Keywords: Pecan pie baked oatmeal, gluten free baked oatmeal, vegan baked oatmeal, pecan pie breakfast, maple syrup oatmeal