Pecan 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)
- Author: Kaleigh
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: breakfast
- Method: baked
- Cuisine: Southern
- 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
- 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.
- 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