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Pecan Pie Baked Oatmeal Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/pecan-pie-baked-oatmeal-recipe/