This Pecan Pie Baked Oatmeal is a healthy and nourishing breakfast that is topped off with a candied maple pecan crumble! Serve it up for your next holiday brunch or bring it to a potluck!
A healthy and delicious breakfast recipe
Calling all pecan pie fans!
Because whether you’re having a Thanksgiving brunch, Christmas brunch, or just any ol’ weekday breakfast, you need this Pecan Pie Baked Oatmeal in your life. And you’re a pecan lover like me, you can also try these healthy mini pecan pies and these pecan pie bars.
If you’ve never had baked oatmeal before, I’ll let you in on a little secret: Baked oatmeal makes for a perfect healthy breakfast that so easy to throw together, and is totally perfect to bring for a potluck style brunch. (Who needs to stress transporting waffles or pancakes to a breakfast anyways, amirite?)
This baked oatmeal is holiday-inspired because it’s a PECAN PIE baked oatmeal. So we’ve got pecans mixed inside the oats, and a candied maple pecan
Why you’ll love this recipe
- This Pecan Pie Baked Oatmeal has options to make it vegan and gluten-free
- It’s perfect to serve up for a healthy holiday brunch
- The combination of oatmeal with the pecan crumble topping is just delicious!
How to make Pecan Pie Baked Oatmeal
Combine the wet ingredients together in a bowl and the dry ingredients together in a bowl, then pour the wet ingredients into the dry ingredients mixing together. Let the mixture sit on the counter for 10 minutes.
Make the pecan topping in a pan by mixing together pecans, maple syrup and cinnamon. Then pour the oatmeal mixture into a baking dish and top with the candied pecans.
Bake at 350 degrees for 40-45 minutes. Let the oatmeal cool on the countertop for at least 10 minutes before serving.
Tips for making this recipe perfectly
- I recommend using rolled oats for a chewy oaty texture, but you can also use quick oats if that’s what you have on hand. DO NOT use steel-cut oats in this recipe. It won’t turn out.
- To make this recipe vegan, use a flax egg instead of an egg. Mix 1 tbsp ground flax seeds together with 3 tbsp of water. Let the mixture sit for 5 minutes to gel.
- If you’re wondering how to tell when your baked oatmeal is done, It should look browned around the edges, and cooked around the centre. If it looks at all gooey around the centre of your baking dish, then you will need to put it back in the oven for a few minutes. Mine usually takes about 40 minutes total.
- To make this recipe gluten-free, make sure to use gluten-free certified rolled oats.
More oat recipes to try
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Pecan pie meets baked oatmeal for the best ever brunch recipe!
- 2 1/4 cups rolled oats (gluten-free if needed)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup chopped pecans
- 2 cups almond milk
- 1 egg or flax egg* (see note)
- 1/3 cup maple syrup
- 3 tbsp melted coconut oil (or butter or applesauce)
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees
- Mix all the dry ingredients together in a bowl. Set aside.
- Mix all the wet ingredients together in a bowl.
- Pour the dry ingredients into the wet ingredients and mix until combined. Let sit on the counter for 10 minutes while you prepare the pecan topping
- Heat the maple syrup in a small pan on medium-high heat for 2 minutes. Add the pecans, cinnamon and salt. Mix together and let cook for 2 minutes then remove from heat.
- Pour the oatmeal mixture into an 8inch baking dish or pan and sprinkle the pecans on top.
- Bake for 35-45 minutes until golden around the edges.
To make a flax egg mix 1 tbsp of ground flax seeds with 3 tbsp of water. Let sit for 5 minutes until it gels.
- Serving Size: 1 serving
- Calories: 512
- Sugar: 34g
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 6g
Keywords: Baked oatmeal recipe, how to make baked oatmeal