This Pecan Pie Baked Oatmeal captures the essence of classic pecan pie in a healthy, warm breakfast. Rolled oats, cinnamon, and maple syrup-glazed pecans create an ooey-gooey and delightfully crispy breakfast casserole that doubles as a healthy dessert.
If you aren’t a fan of the porridge-like consistency of stovetop or microwave oatmeal, then you need to give baked oatmeal a try. It’s a soft, thick, and fudgy casserole with a delicate crispiness that you’ll love.
My healthy Pecan Pie Baked Oatmeal will turn you into a lifelong fan of warm baked breakfasts and desserts. The layers of baked oats, cinnamon sugar, maple syrup, and pecans help each bite taste just like a slice of pecan pie. But instead of rolling dough and cooking caramel, you just pile the warm and sweet ingredients into a casserole dish and bake!
The best part is you can make this healthy baked oatmeal recipe ahead and reheat it later on. The warm and cozy flavors make it a crowd-pleasing breakfast or dessert for fall weekends, Thanksgiving, and the holiday season.
Recipe features
- It’s a sweet casserole with more appeal than your standard bowl of hot oatmeal. Perfect for breakfast, snacks, and dessert!
- Every bite is warm, comforting, and crunchy, just like my Baked Banana Oatmeal.
- The simple ingredients are inherently gluten free and easy to make dairy free.
- A great make-ahead dish for busy mornings, weekend brunch, and holiday events.
Ingredients
Below are the key ingredients needed for this recipe, as well as a few easy substitutions. You can find the full ingredients list in the recipe card.
Oats - The best oats to use for baked oatmeal are rolled oats, AKA old-fashioned oats. To ensure the dish is 100% gluten free, use “certified gluten free” rolled oats. Quick oats or steel-cut oats will not work here.
Sugar - Like cane sugar, coconut sugar, or white sugar.
Cinnamon - This gives the dish that familiar warm and cozy taste true to traditional pecan pie.
Butter and maple syrup - The pecans are glazed in melted butter and maple syrup, so they’re as sweet as candied pecans! For dairy free oatmeal, substitute vegan butter.
Pecans - I like using a combination of whole pecans and chopped. It gives the oats some dimension while adding to the irresistible presentation.
Egg - This helps the baked oatmeal thicken and set properly. I tested this recipe with a flax egg (ground flaxseed + water), but it didn’t hold together as well.
Milk - Cow’s milk or your favorite dairy free alternative works.
Step-by-step instructions
Step 1: Mix the dry ingredients. Stir the rolled oats, sugar, baking powder, cinnamon, and salt together in a large bowl.
Step 2: Coat the pecans. Melt the butter in a saucepan over medium heat, then add the pecans and mix well. Stir in the maple syrup and let the mixture simmer gently.
Step 3: Add to the dry. Pour the maple-coated pecans in with the dry mixture along with the egg and milk. Stir to combine.
Step 4: Bake. Spread the baked oatmeal batter in a greased baking dish. Place it in the oven and bake until it’s slightly golden and very fragrant.
Step 5: Cool and serve. Let the oatmeal cool on a wire rack before slicing into bars and serving. Add some whipped cream, ice cream, or a drizzle of maple syrup on top for extra sweetness!
Tips and FAQs
- I baked the oatmeal in a 9x13 baking dish. You can also use an 8x8 or 9x9 square pan to make the slices taller and more cake-like. The baking times will vary slightly, so keep an eye on the oats while they’re in the oven.
- Patience is key here. Let the oats bake for the full 30 minutes, then cool for 20 minutes after. The oat mixture needs time to set properly when it’s done baking or else each scoop will crumble.
What else can you add to baked oats?
If you want to add extra indulgence to your pecan pie oatmeal while keeping things relatively healthy, try adding a dash of vanilla or bourbon extract, chopped Medjool dates, and/or dark chocolate chips to the mix.
Is baked oatmeal gluten free?
It depends. Rolled oats are naturally gluten free, but contamination during processing is a cause for concern. If you need the recipe to be gluten free, make sure to use oats with certified gluten free labeling.
Is this baked oatmeal recipe vegan?
No, but it can be made dairy free by swapping the milk and butter for vegan alternatives. The egg is responsible for holding the oats together and giving them a moist, cake-like consistency. I tried making this with a flax egg instead but was not impressed with the crumbly results.
Storage
Refrigerator: After baking, let the dish cool to room temperature, then wrap it tightly with plastic. Store the oatmeal in the fridge for up to 5 days.
Freezer: You can also freeze the baked oats for up to 2 months. Let them thaw in the fridge before covering the top with foil and warming them in a 350ºF oven for 15 to 20 minutes.
More healthy breakfast recipes
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Pecan Pie Baked Oatmeal
Ingredients
- 3 cups rolled oats
- 2 tablespoon cane sugar
- 2 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- pinch of salt
- 2 tablespoon butter
- 2 ½ cups pecans
- ⅓ cup maple syrup
- 1 egg whisked
- 2 ½ cups almond milk or milk of choice
Instructions
- Preheat oven to 350° and spray a 9x13 baking dish with nonstick spray.
- Stir the oats, sugar, baking powder, cinnamon, and salt together in a large bowl.
- Next, melt the butter in a saucepan over medium heat, then add the pecans and stir to combine. Pour in the maple syrup and simmer everything for about 2 minutes, then pour mixture into the bowl with the oats.
- Add the egg and milk to the bowl then stir to combine. Transfer the mixture to your prepared baking dish.
- Bake the oatmeal for 28-30 minutes. Remove from the oven, then transfer to a cooling rack. Wait for the oatmeal to cool a bit before slicing (if you slice it too soon, it will fall apart). Enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in November 2017. It was updated with new photos and text in December 2022.
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