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Pecan Pie Baked Oatmeal (Gluten-Free, Vegan-Friendly)


  • Author: clarawhitmore
  • Total Time: 50 mins
  • Yield: serves 6

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

Scale

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