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!
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)
Ingredients
- 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
- 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.
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Kaleigh, this looks fantastic! What a great week-day breakfast for this fall!
It’s almost cold enough for me to start making baked oatmeal again–this looks delicious! 😀
Oh my goodness! I’m a huge pecan pie fan!!
Me too! It’s a great oatmeal flavor 🙂
That look so yummy! That would be a perfect breakfast for Thanksgiving morning 🙂
So true! Thanks, Emily!
I want some! Looks delish Kaleigh 🙂
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! 🙂
This is absolutely delicious! Thx 4 posting!
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!
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!
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. 🙂
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…
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.
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.
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!
Do you use quick oats or regular.
Hi Barby, I use regular old fashioned rolled oats in this recipe. Thanks for stopping by!
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.
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.
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.
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!
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!
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.