Description
This baked oatmeal captures the warmth and sweetness of pecan pie in a wholesome, spoonable breakfast. The first time I made it, it felt like dessert for breakfast—but without the guilt. Perfect for a weekend brunch or a make-ahead weekday treat.
Ingredients
For the Baked Oatmeal:
2 cups rolled oats (certified gluten-free if needed)
1 tsp baking powder
1 tsp cinnamon
¼ tsp salt
2 cups milk (unsweetened almond milk works great)
¼ cup pure maple syrup
1 egg (or 1 chia/flax egg for vegan)
2 tbsp melted butter, vegan butter, or coconut oil
1½ tsp vanilla extract
For the Pecan Topping:
2 tbsp butter or vegan butter
¼ cup pure maple syrup
1 cup pecans, roughly chopped or whole
Instructions
Preheat Oven: Set oven to 375°F (190°C) and grease an 8×8-inch baking dish.
Mix Oatmeal Base: In a bowl, combine oats, baking powder, cinnamon, and salt. In another bowl, whisk together milk, maple syrup, egg (or chia egg), melted butter, and vanilla. Combine both mixtures.
Pour & Spread: Pour into prepared dish and smooth out evenly.
Make Pecan Topping: In a small saucepan, melt butter and stir in maple syrup and pecans. Spoon mixture evenly over oatmeal.
Bake: Bake for 35–40 minutes, until center is set and top is golden.
Cool & Serve: Let cool slightly before slicing. Serve warm or chilled.
- Prep Time: 10 min
- Cook Time: 40 mins
- Category: Dessert
Nutrition
- Calories: 310
- Fat: 16g
- Carbohydrates: 34g
- Protein: 6g