A delicious pecan pie baked oatmeal recipe that can be made ahead and enjoyed all week for an easy, healthy fall breakfast treat! (gluten-free, vegetarian)
I am so excited that it is finally fall. The cool weather and beautiful colors, the amazing pumpkin and cinnamon flavors, the general cheerful feeling everyone has because it is finally football season and we’re headed into the holidays. It’s wonderful.
One of the things I love most about fall is all of the warm, comforting food. Breakfast porridges, soups, chili, and warm cozy drinks all make the season so inviting. 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.
But THIS oatmeal? This is Pecan Pie Baked Oatmeal, and It. Is. Amazing. 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 can be made ahead.
That’s right. You can bake this oatmeal on a Sunday and eat it all week long. Just cut a piece and heat it up in the morning, and you’ve got an amazing, nutritious breakfast that takes just minutes and tastes like pie. No joke. My hubby even loves it, and he usually only eats oatmeal just to make me happy (which is very much appreciated). I like to serve it with a little scoop of greek yogurt and cinnamon, but it’s just as good as-is, especially since it’s got eggs, flaxseed, pecans and almond milk baked right in for all of your protein, fiber, and healthy fat needs.
If you’re super excited about cozy fall breakfasts, you’ve got to try this Pecan Pie Baked Oatmeal. I promise it’s the only oatmeal you will need all season!
Pecan Pie Baked Oatmeal
A delicious pecan pie baked oatmeal recipe that can be made ahead and enjoyed all week for an easy, healthy fall breakfast treat! (gluten-free, vegetarian)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings 1x
- Category: breakfast
- Method: baked
Ingredients
For Oatmeal:
- 2 cups rolled oats
- 1 tbsp ground flaxseed (optional)
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- Pinch sea salt
- 1 tbsp melted butter or coconut oil
- 1 1/2 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 a square 8″ x 8″ baking dish with 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 make an additional 10-15 minutes.
- Remove from oven and serve warm or let cool to room temperature before covering and refrigerating.
Keywords: oatmeal, breakfast, pecan pie
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Lauren says
October 10, 2016 at 5:39 pmKaleigh, this looks fantastic! What a great week-day breakfast for this fall!
Farrah says
October 10, 2016 at 8:01 pmIt’s almost cold enough for me to start making baked oatmeal again–this looks delicious! 😀
Lauren Harris-Pincus says
October 11, 2016 at 9:06 pmOh my goodness! I’m a huge pecan pie fan!!
Kaleigh says
October 12, 2016 at 7:57 amMe too! It’s a great oatmeal flavor 🙂
Emily Holdorf says
October 13, 2016 at 4:18 pmThat look so yummy! That would be a perfect breakfast for Thanksgiving morning 🙂
Kaleigh says
October 14, 2016 at 11:29 amSo true! Thanks, Emily!
Shahzadi Devje says
October 13, 2016 at 5:50 pmI want some! Looks delish Kaleigh 🙂
TheMamas says
October 30, 2016 at 4:37 pmI just finished making this and it is absolutely delish! Thx for posting!
Kaleigh says
October 31, 2016 at 7:07 amI’m so glad you enjoyed it! I’m about to make a batch for the week ahead! 🙂
TheMamas says
January 15, 2017 at 4:04 pmThis is absolutely delicious! Thx 4 posting!
Rochel says
April 8, 2017 at 6:20 amIs there a way to turn this into overnight oats?
Kaleigh says
April 8, 2017 at 8:20 pmHi 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!
Jordi says
April 28, 2017 at 3:06 pmI 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!
Kaleigh says
April 28, 2017 at 3:35 pmHi Jordi,
I’m so glad you enjoyed it. Thanks for stopping by!
Lu says
August 20, 2017 at 2:05 pmThis looks amazing! Any recommendations if i need to substitute the eggs?
Kaleigh says
August 21, 2017 at 9:15 amThanks 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. 🙂
Jane says
August 31, 2017 at 12:10 amLike 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
Kaleigh says
August 31, 2017 at 8:57 amHi 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!
Darleen Raulerson says
September 24, 2017 at 6:35 pmJust 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…
reaganvillet says
September 3, 2017 at 6:50 amWould this work with steel cut oats if I increase the baking time?
Kaleigh says
September 3, 2017 at 9:25 amHi 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.
Judy says
October 30, 2017 at 11:01 pmHow 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.
Kaleigh says
October 31, 2017 at 2:42 pmIt should be done! If it is runny, you may have added too much liquid.
Sue Stanley says
November 20, 2017 at 1:03 pmOh 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.
Kaleigh says
November 20, 2017 at 6:07 pmHi Sue,
Yes, I’ve used both almond milk and regular milk and they both work great. Thanks for stopping by!
Barby says
December 19, 2017 at 8:45 pmDo you use quick oats or regular.
Kaleigh says
December 20, 2017 at 9:51 amHi Barby, I use regular old fashioned rolled oats in this recipe. Thanks for stopping by!
Sarah says
March 4, 2018 at 9:47 amHi! These are delicious!! Do you know the calorie count per serving?
Kaleigh says
March 4, 2018 at 3:25 pmHi 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!
Christine Plante says
April 29, 2018 at 9:28 amI was just going to ask that, I needed it for fitness pal, it is so much easier than breaking it all down.
Rebecca says
March 18, 2018 at 8:16 amI 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.
Christine Plante says
April 29, 2018 at 9:26 amI 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.
Gloria says
August 2, 2018 at 6:58 amCan I subtitute agave syrup for the maple syrup?
Kaleigh says
August 2, 2018 at 4:26 pmHi Gloria, I haven’t tried it, but I don’t see why you couldn’t. Let me know if you try it!
Maggie says
August 2, 2018 at 7:56 amThis is DELICIOUS! I only have a Maple/Honey blend in the house right now & it still turned out perfectly. Thanks for sharing!
Kaleigh says
August 2, 2018 at 4:26 pmHi Maggie, so glad you enjoyed the recipe!
Summer says
August 14, 2018 at 9:13 amHi! 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!
Kaleigh says
August 15, 2018 at 7:22 amHi Summer,
So glad you liked the recipe! I’ll have to try it with the banana.
Sonja says
November 11, 2018 at 10:59 amIt’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!
Kaleigh says
November 13, 2018 at 4:49 amHi Sonja,
I’m so glad you enjoyed the recipe! It’s one of my favorites. Thanks for stopping by!
Maggie says
November 15, 2018 at 9:47 amOH MY. This is absolutely divine! Going on my favorites list! Thanks so much for sharing
Kaleigh says
November 16, 2018 at 8:11 amHi Maggie! So glad you liked it!
suzanneholt says
April 11, 2019 at 1:29 pmThis looks so good! What a great breakfast meal prep idea!
Kaleigh says
April 11, 2019 at 4:09 pmThanks Suzanne!
Vanessa says
April 11, 2019 at 1:30 pmThanks for sharing! Does it keep long?
Kaleigh says
April 11, 2019 at 4:09 pmHi Vanessa,
It keeps in the fridge for about 5 days.