Description
This Pecan Pie Baked Oatmeal combines the comforting flavors of a classic pecan pie with the heartiness of a wholesome breakfast. The rich, nutty pecan topping is sweetened with pure maple syrup, creating a caramelized layer that perfectly complements the soft, cinnamon-spiced oats beneath. This dish is not only delicious but also gluten-free and vegan-friendly, making it an ideal choice for those with dietary restrictions.
Ingredients
For the Baked Oatmeal:
2 cups rolled oats (certified gluten-free, if needed)
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
2 cups milk (I use unsweetened almond milk)
1/4 cup pure maple syrup
1 egg (or 1 chia or flax egg* for vegan)
2 Tbsp. butter, vegan butter, or coconut oil, melted
1 1/2 tsp. vanilla extract
For the Pecan Topping:
2 Tbsp. butter or vegan butter
1/4 cup pure maple syrup
1 cup pecans (roughly chopped or whole)
Instructions
Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish, such as an 8×8 or 9×9-inch pan.
In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir to mix evenly.
Pour in the milk, maple syrup, egg or chia/flax egg, melted butter or oil, and vanilla extract. Stir until well combined.
Pour the oatmeal mixture into your prepared baking dish, spreading it out evenly.
In a small saucepan on the stovetop (or in a microwave-safe bowl), melt together the 2 Tbsp. of butter and 1/4 cup of maple syrup. Stir in the pecans until they are well coated.
Pour the pecan mixture over the oatmeal mixture and use a spatula to spread it out evenly.
Bake at 350°F (175°C) for 35-40 minutes, or until the oatmeal is set and the top is golden brown.
Remove from the oven and allow the baked oatmeal to cool for about 5 minutes before serving. You can scoop it out or slice it into portions.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 260