This delicious pecan pie baked oatmeal recipe can be made ahead and enjoyed all week for an easy, healthy fall breakfast that tastes like dessert! (gluten-free)
Of all the classic fall or Thanksgiving pies, which is your favorite? I'm a pecan pie girl all the way. ALL. THE. WAY. So naturally, I had to turn my favorite pie into a healthy baked oatmeal that I can eat when I want a healthy breakfast that tastes like dessert.
Why You'll Love This Pecan Pie Baked Oatmeal
One of the things I love most about fall is all of the warm, comforting food. And the fact that I can eat oatmeal every day is amazing. Y'all, I love oatmeal. I know it's a healthy and inexpensive breakfast choice, but the fact is, I just love the taste. And I love the warm and cozy feeling of oatmeal in the fall. It doesn't get any more warm and cozy than the taste of pecan pie for breakfast!
This pecan pie baked oatmeal is amazing, y'all. It's got all of the amazing flavors of your favorite fall dessert in a healthy, easy-to-make breakfast. It makes your house smell amazing. AND it's easy to make ahead. Prep it on a Sunday with just a few simple ingredients, and you've got a delicious breakfast ready to eat all week long!
Why Is This Healthy?
This baked oatmeal is made with heart-healthy oats, eggs, flaxseed, pecans and almond milk (or regular milk) for all of your protein, fiber, and healthy fat needs, which equates to feeling full longer and lasting, steady energy.
How To Make Pecan Pie Baked Oatmeal
First, you'll make the oatmeal base.
- In a large bowl, mix the oats, flaxseed, brown sugar, salt and cinnamon.
- In another bowl, whisk the eggs, milk, butter and vanilla.
- Pour the wet ingredients into the dry and mix well. Pour into a greased baking dish and bake for 10 minutes to set it.
While the base is baking, make the topping.
- In a small saucepan, bring the butter, maple syrup and brown sugar to a boil.
- Stir in the pecans.
- Pour the mixture over the oatmeal base.
- Bake for an additional 10-15 minutes.
How To Store and Reheat Baked Oatmeal
Once your oatmeal is cooled, either cut it into individual pieces and place in an airtight container in the refrigerator, or leave it in the pan, cover tightly with foil, and refrigerate. It will last up to 5 days. To reheat it, simply place a serving in a microwave safe dish and microwave for 60-90 seconds.
Can Pecan Pie Baked Oatmeal Be Frozen?
Yes! Cut cooled oatmeal into individual pieces and place in a freezer bag or container and freeze. Remove servings as needed to thaw and heat.
More Delicious Baked Oatmeal Recipes You'll Love
- Hummingbird Baked Oatmeal
- Samoa Baked Oatmeal
- Strawberry Baked Oatmeal
- Cranberry Orange Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Chocolate Chip Zucchini Bread Baked Oatmeal
Did you make this recipe? Please leave a star rating in the comments!
PrintPecan Pie Baked Oatmeal
This delicious pecan pie baked oatmeal recipe can be made ahead and enjoyed all week for an easy, healthy fall breakfast that tastes like dessert! (gluten-free)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: breakfast
- Method: baked
- Cuisine: Southern
Ingredients
For Oatmeal:
- 2 cups rolled oats
- 1 tbsp ground flaxseed (optional)
- 1 tbsp brown sugar
- ¼ tsp cinnamon
- Pinch sea salt
- 1 tbsp melted butter or coconut oil
- 1 ½ cups milk of choice
- 2 large eggs
- 1 tsp vanilla
For Topping:
- 2 tbsp butter or coconut oil
- 2 tbsp brown sugar
- 6 tbsp pure maple syrup
- 1 cup pecan halves
Instructions
- Preheat oven to 375° F. Lightly grease an 8" baking dish with oil or cooking spray.
- In a large bowl, combine oats, flaxseed, brown sugar, cinnamon and salt.
- In a smaller bowl, whisk together butter, almond milk, eggs and vanilla. Pour into dry ingredients and stir to combine. Pour mixture into prepared baking dish.
- Bake oatmeal mixture 10 minutes.
- Meanwhile, prepare topping. Bring butter, brown sugar and maple syrup to a boil in a small saucepan. Stir in pecans.
- Once oatmeal has baked 10 minutes, remove from oven and top with pecans mixture. Return to the oven and bake an additional 10-15 minutes.
- Remove from oven and serve warm or let cool to room temperature before covering and refrigerating.
Notes
- Baked oatmeal may can be stored in the refrigerator up to 5 days.
- To reheat, place a piece in a microwave safe dish and microwave 60-90 seconds.
- Serve with Greek yogurt for an extra dose of protein, or whipped cream for a morning treat!
- Baked oatmeal may be frozen in a freezer bag or freezer-safe container.
Keywords: pecan pie oatmeal, pecan pie baked oatmeal, healthy pecan pie oatmeal
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The topping had great flavor. I plan on making more of the topping. And I think you'd do best, cutting some pecans into smaller pieces.
But the base of this oatmeal bake lacked flavor. Bitting into it was disappointing if there was no pecan in the bite. Has great potential for improvement
★★★
Delicious!! Will make again!
★★★★★
I made this on Saturday afternoon to have ready for Sunday breakfast. I love it! It is the best of all your oatmeal recipes so far in my opinion. I cannot eat sugar. I am almost 73 & it still gives me zits & cysts. Maple syrup is fine. My husband does not like oatmeal ever but he seemed OK with this one. He does love pecan pie. I am very happy to have this recipe for taking to any brunch that we might attend when it is safe to do so.
To those asking about steel cut oats, I would not recommend. I have cooked steel cut oats all sorts of ways. My most recent & favorite way is to soak them in water overnight (not the quick cook). Next AM rinse & cook as usual. They cook really quickly after the soaking.
★★★★★
So glad you liked it! It's one of my favorites too.
Absolutely fantastic! Adds a little something to good ole oatmeal!
★★★★★
Thanks Diana! I'm so glad you enjoyed it!
Can't wait to try this, sounds delicious. With the added pecans it should be really filling. I absolutely live pecan pie and the fact that you can make it ahead is fabulous!!
It's one of my favorite fall recipes. Enjoy!
Thanks for sharing! Does it keep long?
Hi Vanessa,
It keeps in the fridge for about 5 days.
This looks so good! What a great breakfast meal prep idea!
Thanks Suzanne!
OH MY. This is absolutely divine! Going on my favorites list! Thanks so much for sharing
Hi Maggie! So glad you liked it!
It’s a brisk fall day and I just made this for Sunday brunch...oh my, YUM. I have tried other baked oatmeal recipes before and been underwhelmed; this one is a keeper! I ate my warm serving with a dollop of plain Greek yogurt on top and it was delightful. Thank you!
Hi Sonja,
I'm so glad you enjoyed the recipe! It's one of my favorites. Thanks for stopping by!
Hi! I tried this recipe and it's great. On my second try I added a mashed banana and it turned out just as good. Thanks for posting!
Hi Summer,
So glad you liked the recipe! I'll have to try it with the banana.
This is DELICIOUS! I only have a Maple/Honey blend in the house right now & it still turned out perfectly. Thanks for sharing!
Hi Maggie, so glad you enjoyed the recipe!
Can I subtitute agave syrup for the maple syrup?
Hi Gloria, I haven't tried it, but I don't see why you couldn't. Let me know if you try it!
I used old fashioned oats not 1 minute. I think 1 minute would be mushy. It took eactly 13 minutes. We both loved it, however I didnt use as many pecans I thought it would be overkill as much as I LOVE pecan anything. Don't worry if it is a tad wet it will settle.
I tried using steel cut oats and it was a bust. I cooked it fior 30 minutes as opposed to 15 and they just didnt cook. I ditched it and went to regular oats. It came out ok. I think I need to make it again before I can give an honest review. That said my husband liked it.
Hi! These are delicious!! Do you know the calorie count per serving?
Hi Sarah,
I purposely leave out calorie counts on my recipes, but you can calculate nutrition information using the Supertracker tool on the MyPlate website if you wish. Thanks for stopping by!
I was just going to ask that, I needed it for fitness pal, it is so much easier than breaking it all down.
Do you use quick oats or regular.
Hi Barby, I use regular old fashioned rolled oats in this recipe. Thanks for stopping by!
Oh yum! I note that you state "milk of choice" and in the instructions you typed almond milk. Just wanting to make sure almond milk worked just as well as whole milk and that the added fat from the cow's milk wasn't necessary. My husband is lactose intolerant so we use almond and I even buy the lactose free milk. My son loves both Pecan Pie and Oatmeal pie so this has to be a win win on the Thanksgiving breakfast table.
Hi Sue,
Yes, I've used both almond milk and regular milk and they both work great. Thanks for stopping by!
How do I know when it is done? Already baked for another 30 min after adding the topping, but it still seems runny in the middle.
It should be done! If it is runny, you may have added too much liquid.
Would this work with steel cut oats if I increase the baking time?
Hi Reagan! I have never tried it with steel cut oats. The quick cooking kind would probably work, but I don't think the regular ones probably would in this recipe.
Like Lu I'm wondering what could be used as an egg substitute too - I'm down to one egg in the house and shopping day is still a couple days away. The flax and chia egg (not even sure what that is) is out of the question, I personally don't know a single person that keeps any of that in the pantry and I wouldn't even know where to buy it. I know there are other substitutions out there for eggs in baking, I'm just not sure of how well they do or do not work
Hi Jane! You could try 1/4 cup of applesauce, mashed banana, pumpkin, or yogurt in place of each egg. I haven't tried it before but it should work okay. Thanks for stopping by!
Just as an FYI... although it is true you don't know me... ground flaxseed and chia seeds are a STAPLE in my house. In fact I make sure to eat some every day. Both can be bought in almost any grocery store these days as they are very popular and a "trend", even though BOTH are extremely healthy for you. I suggest trying it some day soon...
This looks amazing! Any recommendations if i need to substitute the eggs?
Thanks Lu! You can try a flax or chia egg. Just mix 1 tbsp ground flax or ground chia seeds with 3 tbsp water for each egg and let it set for about 5 minutes before adding to the recipe. 🙂
I made this for a mama's group today and it was a huge it! I am not a huge oatmeal fan but will be making this again for sure!
Hi Jordi,
I'm so glad you enjoyed it. Thanks for stopping by!
Is there a way to turn this into overnight oats?
Hi Rochel! If you want to make this into overnight oats, I'd mix the oatmeal part together, leaving out the eggs and butter and increasing the milk to 3 1/2 cups. Add the maple syrup from the topping to that mixture, then top with pecans in the morning! Let me know if it works out!
This is absolutely delicious! Thx 4 posting!
I just finished making this and it is absolutely delish! Thx for posting!
I'm so glad you enjoyed it! I'm about to make a batch for the week ahead! 🙂
I want some! Looks delish Kaleigh 🙂
That look so yummy! That would be a perfect breakfast for Thanksgiving morning 🙂
So true! Thanks, Emily!
Oh my goodness! I'm a huge pecan pie fan!!
Me too! It's a great oatmeal flavor 🙂
It's almost cold enough for me to start making baked oatmeal again--this looks delicious! 😀
Kaleigh, this looks fantastic! What a great week-day breakfast for this fall!