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Pecan Pie Baked Oatmeal

A warm and comforting baked oatmeal that combines the delightful flavors of pecan pie with the heartiness of oats, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

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, or any preferred milk)
  • 1/4 cup pure maple syrup
  • 1 count egg (or 1 chia or flax egg for vegan)
  • 2 tablespoons butter (vegan butter or coconut oil, melted)
  • 1 1/2 teaspoons vanilla extract
Toppings
  • 1/4 cup pure maple syrup (for topping)
  • 1 cup pecans (roughly chopped or whole)

Method
 

Preparation
  1. Preheat the oven to 350°F. Grease a 2-quart baking dish.
  2. In a large bowl, mix together the oats, baking powder, cinnamon, and salt.
  3. Pour in the milk, maple syrup, egg or chia egg, melted butter/oil, and vanilla. Stir to combine. Pour this oatmeal mixture into the prepared baking dish.
  4. In a small saucepan, melt together 2 tablespoons of butter and 1/4 cup of syrup. Stir in the pecans to coat them.
  5. Spread the pecan mixture over the oatmeal and smooth it out with a spatula.
Baking
  1. Bake for 35-40 minutes or until the oatmeal has plumped up and the top is golden.
  2. Allow it to cool for about 5 minutes before serving.

Notes

This baked oatmeal is best served warm, topped with extra maple syrup and chopped pecans. Leftovers can be stored in the fridge for 2-3 days or frozen for up to a month. Reheat in the microwave or oven.