Pecan Pie Baked Oatmeal
Breakfast is prepped for the rest of the week with this pecan pie baked oatmeal! Made with wholesome oats, toasted maple syrup, and topped off with candied pecans for the coziest stay at home breakfast.
If you’ve never had baked oatmeal before, this is definitely a must try! Its the perfect prep ahead breakfast that can simply be eaten right out of the fridge or heated up in the morning! I love eating it straight out of the oven with a huge spoonful of greek yogurt and drizzled maple syrup on top. It’s also gluten free and can easily be made vegan by substituting a flax egg.
Tips to Make this Recipe Perfectly
Use rolled oats! Instant oats will vary the texture and the baking time.
When making the candied pecans, cook them just on a low simmer to ensure not to burn them. You want to see tiny little bubbles as they’re cooking in the pan, not a boil.
Pecan Pie Baked Oatmeal
Ingredients
- 2 c rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/3 c chopped pecans
- 2 c almond milk
- 1 large egg
- 1/4 c maple syrup
- 1 tbs melted coconut oil
- 1 1/2 tsp vanila extract
Topping
- 1/3 c chopped pecans
- 1 tbsp melted coconut oil
- 1-2 tbsp maple syrup (depending on sweetness desired)
- 1 tsp cinnamon
- Pinch salt
Instructions
- Preheat the oven to 375F and grease an 8×8 baking dish
- In one bowl, combine the oats, baking powder, cinnamon, nutmeg, salt, and pecans
- In another bowl, combine the almond milk, egg, maple syrup, coconut oil, and vanilla extract
- Add wet ingredients to dry and stir to combine
- While the mixture is sitting, mix together the topping ingredients in a small bowl
- Heat a pan on medium heat with coconut oil and add the topping mixture. Cook until syrup comes to a low simmer (you may need to reduce the heat slightly as cooking to maintain just a low simmer). Cook about 5 minutes and remove from heat
- Pour oat mixture into baking dish and press down to ensure that all the oats are fully soaked. Scatter pecan topping on top
- Bake at 375F for about 40 minutes until top is lightly golden brown
- Store in the fridge for up to 5 days