Pecan Pie Baked Oatmeal Recipe

Introduction

Pecan Pie Baked Oatmeal is a comforting, wholesome breakfast that combines the rich flavors of pecan pie with hearty oats. This easy-to-make dish bakes into a warm, golden casserole perfect for busy mornings or cozy weekends.

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 option)
• 2 tablespoons butter (vegan butter or coconut oil, melted)
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons butter or vegan butter (for topping)
• 1/4 cup pure maple syrup (for topping)
• 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, mix together the oats, baking powder, cinnamon, and salt until evenly combined.
3. Step 3: Add the milk, maple syrup, egg (or chia/flax egg), melted butter or oil, and vanilla extract to the dry ingredients. Stir well to combine, then pour the mixture into the prepared baking dish.
4. Step 4: For the pecan topping, melt 2 tablespoons of butter and 1/4 cup maple syrup together in a small saucepan or microwave-safe bowl. Stir in the pecans until they are well coated, then spread this mixture evenly over the oatmeal.
5. Step 5: Bake for 35 to 40 minutes, or until the oatmeal has puffed up and the top is golden brown. Let it stand for about 5 minutes before serving.
6. Step 6: Serve warm. Leftovers can be covered and refrigerated for 2 to 3 days. Reheat 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, substitute the egg with a chia or flax egg and use plant-based butter or coconut oil throughout.
• If you prefer a crunchier topping, toast the pecans lightly before mixing with the syrup and butter.
• Use steel-cut oats for a chewier texture, but increase baking time and add a bit more milk.

Storage

Store leftover baked oatmeal covered in the refrigerator for up to 3 days. To reheat, warm it in a 350-degree oven for about 10 minutes or microwave for a few seconds. Adding a splash of milk before reheating helps keep it moist and creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply use certified gluten-free rolled oats to keep the dish gluten-free and safe for those with gluten sensitivities.

Can I prepare this oatmeal the night before?

Absolutely. You can mix the ingredients and refrigerate the baking dish overnight. In the morning, bake it fresh — you may need to add a few extra minutes to the baking time if baking straight from the fridge.

Pecan Pie Baked Oatmeal Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

This Pecan Pie Baked Oatmeal combines the comforting flavors of pecan pie with wholesome oats for a delicious, nutrient-packed breakfast or snack. With a sweet maple syrup and pecan topping baked to golden perfection, this dish offers a hearty and satisfying meal that is both gluten-free and easily adaptable to vegan diets.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 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 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

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: Begin by preheating your oven to 350°F (175°C). Grease a 2-quart baking dish, such as an 8×8 or 9×9 inch pan, to ensure the baked oatmeal doesn’t stick.
2. Combine Dry Ingredients: In a large mixing bowl, mix together the rolled oats, baking powder, cinnamon, and salt. Stir these dry ingredients well to evenly distribute the leavening and spices.
3. Add Wet Ingredients: Pour in the milk, maple syrup, egg (or vegan alternative), melted butter or coconut oil, and vanilla extract into the dry mix. Stir everything until fully combined to form a thick oatmeal batter. Transfer this mixture into your prepared baking dish, spreading it evenly.
4. Make Pecan Topping: On the stovetop, melt together 2 tablespoons of butter (or vegan butter) and 1/4 cup of maple syrup in a small saucepan. Once melted and combined, add the pecans. Stir well to coat each pecan with the buttery syrup. Pour this pecan mixture evenly over the oatmeal batter and smooth with a spatula to cover the top.
5. Bake Oatmeal: Bake the prepared dish in your preheated oven for 35-40 minutes, or until the oatmeal has puffed up and the top appears golden and set. Once done, remove from the oven and let the baked oatmeal stand for about 5 minutes to set before serving.
6. Serve & Store: Serve the pecan pie baked oatmeal warm for the best flavor. Leftovers can be covered and stored in the refrigerator for 2-3 days. To reheat, warm in the oven at 350°F for about 10 minutes or simply microwave for a few seconds, adding a splash of milk if desired for creaminess.

Notes

• For a vegan version, substitute the egg with a chia or flax egg.
• Certified gluten-free oats should be used if gluten sensitivity is a concern.
• If preferred, pecans can be chopped finer or used whole based on texture preference.
• Adding a splash of almond milk when reheating keeps the oatmeal moist and creamy.
• This baked oatmeal can be doubled easily for larger batches; adjust baking time accordingly.

Keywords: pecan pie baked oatmeal, gluten-free baked oatmeal, vegan baked oatmeal, maple syrup oatmeal, healthy breakfast, pecan oatmeal bake