Description
This Pecan Pie Baked Oatmeal combines the warm, nutty sweetness of pecan pie with the wholesome goodness of baked oatmeal. With a rich, maple-flavored filling and a crunchy pecan topping, this easy, healthy breakfast option is perfect for busy mornings or a comforting weekend treat.
Ingredients
For the Oatmeal Base:
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2 cups old-fashioned rolled oats
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1/4 cup brown sugar, packed (or maple syrup for a more natural sweetener)
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon salt
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2 teaspoons baking powder
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2 cups milk (dairy or non-dairy)
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2 large eggs
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1 teaspoon vanilla extract
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1 tablespoon melted butter or coconut oil
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1/2 cup pecans, chopped (reserve some for topping)
For the Pecan Pie Topping:
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1/4 cup maple syrup (or honey)
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1/4 cup brown sugar, packed
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1/4 cup melted butter or coconut oil
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1/2 teaspoon vanilla extract
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1/2 cup whole pecans (for topping)
- Pinch of sea salt (optional, for extra flavor)
Instructions
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Prepare the Oatmeal Base:
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar-sized casserole dish. In a large mixing bowl, combine the rolled oats, brown sugar, cinnamon, nutmeg, salt, and baking powder. Stir to combine. -
Mix the Wet Ingredients:
In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted butter (or coconut oil). Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the chopped pecans. -
Assemble the Oatmeal:
Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly. Press the mixture gently to make sure it’s level. Place the dish in the preheated oven and bake for 30 minutes, or until the oatmeal is set and lightly golden on top. -
Prepare the Pecan Pie Topping:
While the oatmeal is baking, prepare the pecan pie topping. In a small bowl, whisk together the maple syrup, brown sugar, melted butter, and vanilla extract. Add the whole pecans to the bowl and stir to coat them in the syrup mixture. -
Add the Topping:
After the oatmeal has baked for 30 minutes, remove it from the oven and carefully pour the pecan pie topping over the oatmeal. Use a spoon to spread the pecans out evenly. -
Finish Baking:
Return the oatmeal to the oven and bake for an additional 10-15 minutes, or until the topping is bubbly and the pecans are toasted. -
Serve:
Let the oatmeal cool for 5-10 minutes before serving. For an extra touch, drizzle with additional maple syrup or serve with a dollop of Greek yogurt or whipped cream.
Notes
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Sweetness Adjustments: If you prefer a sweeter oatmeal, increase the amount of maple syrup or brown sugar. You can also use stevia or other sweeteners if you’re looking for a sugar-free option.
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Make-Ahead Option: You can prepare the oatmeal base the night before and store it in the fridge. In the morning, prepare the topping and bake as directed.
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Pecan Variations: For a deeper flavor, try using toasted pecans in the oatmeal base. You can also swap out the pecans for walnuts or another favorite nut.
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Vegan Option: Use a dairy-free milk (like almond or oat milk), substitute flax eggs for the eggs, and replace butter with coconut oil for a fully vegan option.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
