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Pecan Pie Baked Oatmeal (Gluten-Free, Vegan-Friendly)

Pecan Pie Baked Oatmeal – This cozy pecan baked oatmeal recipe is a delicious meal-prep breakfast your whole family will fall in love with. (Gluten-Free, Vegan-Friendly)

White 8x8 pan of pecan pie baked oatmeal

One funny thing about being a food blogger is that I’m always thinking ahead food-wise.

That means in July, I’m starting to think about pumpkin and apples. Or, in December/January, I’m already working on Valentine’s Day. I’ve been thinking about Thanksgiving since September this year, so I’ve been dreaming about My Favorite Pecan Pie for weeks now (it’s my favorite for Thanksgiving!).

I’m still looking forward to a slice (or 3) of that gorgeous pie for Thanksgiving, but this year, I decided to come up with another way to enjoy all those delicious sweet pecan flavors I crave in the meantime. You know, to get me through the September-November stretch.

Pecan Pie Baked Oatmeal channels all the things I love about baked oatmeal (warm, cozy, filling, hearty) with so much of what I love about pecan pie (sweet flavor, crunchy pecans). The end result is a fabulous meal-prep breakfast that tastes amazing and reheats like a dream.

(Can you get over those glossy pecans!?)

Here’s all you need to channel those pie vibes at breakfast…

Close up view of a pan of pecan pie baked oatmeal.

HERE’S WHAT GOES INTO MY PECAN PIE BAKED OATMEAL.

  • ROLLED OATS. I use rolled oats (sometimes labeled “old-fashioned oats”) as the base of my pecan pie baked oatmeal. (I don’t recommend quick oats or steel-cut oats for this recipe, since quick oats can go mushy and steel-cut oats won’t soften enough.)
  • BAKING POWDER + SALT + CINNAMON. To help the baked oatmeal puff, I add a little baking powder. Then, to round out the dry ingredients, I add a pinch of salt and cinnamon, which adds a solid flavor base to our pecan pie oatmeal..
  • ALMOND MILK + SYRUP + VANILLA. To start off the wet ingredients, I use milk (I use almond milk–use whatever you drink!), pure maple syrup for sweetness, and plenty of vanilla, since vanilla is such a lovely flavor in pecan pie.
  • BUTTER OR COCONUT OIL + AN EGG OR CHIA EGG. To keep this oatmeal moist and give it it’s signature texture, I add a little bit of melted butter (dairy-free butter works great!) or coconut oil, and an egg. For a vegan option, you can use a chia or flax egg–I’ve put directions in the recipe card for you!
  • PECAN TOPPING. Lastly, we turn this into pecan pie baked oatmeal with a delightful pecan topping. Plenty of pecans, more maple syrup, and a little butter or vegan butter help create that gorgeous sweet topping. It MAKES this dish!

Warm bowl of pecan pie baked oatmeal drizzled with almond milk

YUMMY WAYS TO SERVE PECAN PIE BAKED OATMEAL:

HOW TO SERVE PECAN PIE BAKED OATMEAL. If you’ve never tried baked oatmeal before, it’s a bit more set than stovetop oatmeal. You can slice or scoop it and it’ll keep its shape. I like to put my slice/scoop into a bowl with a little splash of milk and a drizzle of maple syrup on top. Some folks eat theirs on a plate with a fork. It’s up to you! Here are a few other yummy toppings and serving suggestions to try…

  • WITH A DOLLOP OF YOGURT. For a little hot/cold action, sometimes it’s nice to add a dollop of cold plain or vanilla yogurt on top of your warm pecan pie oatmeal. (It’s kind of like the breakfast version of having a scoop of ice cream with your pie!)
  • WITH A LITTLE MORE SYRUP. To add a little glossy effect and play up those yummy maple/pecan/vanilla notes, I often add another small drizzle of syrup before serving.
  • WITH SLICED BANANAS OR FRESH BERRIES. Pecans play nicely with all sorts of fruit, so feel free to add sliced bananas, fresh blueberries or strawberries, etc. on top of your pecan pie baked oatmeal. (It feels a little like banana nut pancakes or berry crisp!)

Overhead view of a square pan of gluten free + vegan pecan pie baked oatmeal Overhead view of a warm bowl of gluten free pecan pie baked oatmeal with almond milk

FAQ + TIPS & TRICKS FOR THE BEST PECAN PIE BAKED OATMEAL:

GLUTEN-FREE? READ THIS! If you’re gluten-free (or cooking for someone who is), be sure to use certified gluten-free oats for this baked oatmeal recipe. Oats themselves don’t contain wheat gluten but they’re usually farmed or processed in ways that cause cross-contamination. Buying certified GF oats means they’ve been prepared and tested in ways that are considered safe for gluten-free folks. Bob’s Red MillThrive MarketOne Degree, and Trader Joe’s are some of our favorite brands.

CAN I MAKE THIS PECAN PIE OATMEAL VEGAN? Absolutely. You’ll want to be sure to use dairy-free milk (we like almond milk here), a chia or flax egg (see the recipe card for instructions), and dairy-free butter, as directed in the recipe card. Easy-peasy!

HOW TO REHEAT BAKED OATMEAL. Our pecan pie baked oatmeal recipe makes about six generous servings. To reheat, you can pop this back into the oven at 350 degrees for about 10 minutes, or you can simply microwave a few seconds to warm up. (I like to add a splash of milk when reheating.)

LOVE PECANS? FEEL FREE TO ADD MORE! If you *love* pecans, or simply want more in each bite, you can increase the amount of pecans in the topping, so it would be 2 Tbsp. butter/vegan butter, 1/4 cup pure maple syrup, and 1 1/2 cups pecans. It’s super satisfying and lovely that way, too!

Overhead view of a warm bowl of gluten free pecan pie baked oatmeal served with almond milk

MORE MEAL-PREP BREAKFASTS TO LOVE:

HELPFUL TOOLS + INGREDIENTS FOR THIS PECAN PIE BAKED OATMEAL RECIPE:

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White 8x8 pan of pecan pie baked oatmeal

Pecan Pie Baked Oatmeal (Gluten-Free, Vegan-Friendly)


  • Author: One Lovely Life
  • Total Time: About 50 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Pecan Pie Baked Oatmeal – This cozy pecan baked oatmeal recipe has notes of cinnamon, vanilla, maple, and pecans to make a delicious meal-prep breakfast your whole family will fall in love with. (Gluten-Free, Vegan-Friendly) 


Ingredients

Scale

For the Baked Oatmeal:

  • 2 cups rolled oats (certified gluten-free, if needed)
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 cups milk (I use unsweetened almond milk)
  • 1/4 cup pure maple syrup
  • 1 egg (or 1 chia or flax egg* for vegan)
  • 2 Tbsp. butter, vegan butter, or coconut oil, melted
  • 1 1/2 tsp. vanilla extract

For the Pecan Topping:

  • 2 Tbsp. butter or vegan butter
  • 1/4 cup pure maple syrup
  • 1 cup pecans (roughly chopped or whole)

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 2-quart baking dish (like an 8×8 or 9×9″ pan).
  2. In a large bowl, combine oats, baking powder, cinnamon, and salt. Stir to combine.
  3. Pour in milk, syrup, egg or chia egg, melted butter/oil, and vanilla. Stir to combine.
  4. Pour oatmeal mixture into your prepared baking dish.
  5. In a small saucepan on the stovetop (or in a microwave-safe bowl), melt together 2 Tbsp. butter and 1/4 cup syrup. Add the pecans and stir to coat.
  6. Pour the pecan mixture over the oatmeal mixture and smooth out with your spatula.
  7. Bake at 350 degrees for 35-40 minutes, or until the oatmeal has plumped and the top is golden.
  8. Remove from the oven and let stand about 5 minutes before scooping or slicing.

Notes

*To make a chia egg, combine 1 Tbsp. chia egg + 3 Tbsp. water. Whisk together and let it sit a few minutes to gel and thicken. Whisk again once before adding to the recipe.

  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Keywords: pecan pie baked oatmeal, pecan pie oatmeal, pecan oatmeal, cinnamon pecan baked oatmeal,

13 Comments

  1. Another absolutely delicious recipe! And it was super easy to make. It’s going on the rotation.

  2. I’ve never substituted chia seeds for the egg. I assumed it is chia seeds in this recipe. What measurement equals 1 egg. Thanks. I’ve enjoyed a number of your recipes so far.

    1. I’m so sorry for the confusion! 1 Tbsp. of chia seeds + 3 Tbsp. water = 1 egg. So, to make a chia egg, combine 1 Tbsp. chia egg + 3 Tbsp. water. Whisk together and let it sit a few minutes to gel and thicken. Whisk again once before adding to the recipe. 🙂

  3. I made the vegan version of this and it was so delicious! I’ve had it for breakfast every day this week! 😋

  4. Have you ever made this before ahead of time? I’m thinking I will make this and cover and refrigerate over night and then do the topping right before baking in the morning.

    Merry Christmas!

    1. What pie shell? Are you calling the oatmeal mixture a shell, or is there supposed to be a literal pie shell?

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