Description
This Pecan Pie Baked Oatmeal is a warm, comforting breakfast treat that combines old-fashioned rolled oats with the classic flavors of pecan pie. Infused with cinnamon, nutmeg, maple syrup, and vanilla, this baked oatmeal offers a perfect balance of sweetness and spice, topped with crunchy pecans for added texture. Ideal for a fall morning or make-ahead meal prep, it’s rich in fiber and protein, served best warm with milk or yogurt.
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1/2 cup chopped pecans
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 3/4 cups milk (dairy or non-dairy)
- 2 large eggs
- 1/4 cup pure maple syrup
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Topping
- Additional pecan halves for topping (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, chopped pecans, brown sugar, ground cinnamon, ground nutmeg, and salt. Stir these dry ingredients together until evenly blended.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, pure maple syrup, melted butter or coconut oil, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir thoroughly until the oats are fully coated and the mixture is homogeneous.
- Transfer and Top: Pour the combined oat mixture into the prepared baking dish and spread it out evenly. Optionally, arrange additional pecan halves on top for added crunch and decoration.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the center is set and the top looks golden brown and slightly crisp.
- Cool and Serve: Remove from the oven and allow it to cool for 5 to 10 minutes to set further before slicing. Serve warm, optionally with a splash of milk or a dollop of yogurt on top.
Notes
- Serve warm with milk or yogurt for a creamy touch.
- This baked oatmeal reheats well and can be stored in the refrigerator for up to 5 days.
- To make dairy-free, substitute plant-based milk and use coconut oil instead of butter.
- Can be cut into squares for easy portioning and meal prep.
