Let’s make 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)
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…
Start With Simple Ingredients
- 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!
How To Make Pecan Pie Baked Oatmeal, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!
- Preheat & Prep. To start, preheat the oven to 350 degrees F. Grease a 2-quart baking dish (like an 8×8 or 9×9″ pan).
- Combine Dry Ingredients. In a large bowl, combine oats, baking powder, cinnamon, and salt. Stir to combine.
- Add Wet Ingredients. Pour in milk, syrup, egg or chia egg, melted butter/oil, and vanilla. Stir to combine. Pour oatmeal mixture into your prepared baking dish.
- Make Pecan Topping. 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. Pour the pecan mixture over the oatmeal mixture and smooth out with your spatula.
- Bake Oatmeal. Then, bake at 350 degrees for 35-40 minutes, or until the oatmeal has plumped and the top is golden. Remove from the oven and let stand about 5 minutes before scooping or slicing.
- Serve & Store. Enjoy right away or cover and refrigerate 2-3 days.
Yummy Ways To Serve This 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!)
FAQ + Tips 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 Mill, Thrive Market, One 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!
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Pecan Pie Baked Oatmeal recipe. I can’t wait to hear how it goes!
Pecan Pie Baked Oatmeal (Gluten-Free, Vegan-Friendly)
Ingredients
For the Baked Oatmeal:
- 2 cups rolled oats certified gluten-free, if needed
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon 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 Tablespoons butter vegan butter, or coconut oil, melted
- 1 1/2 teaspoons 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
- Preheat & Prep. To start, preheat the oven to 350 degrees F. Grease a 2-quart baking dish (like an 8×8 or 9×9″ pan).
- Combine Dry Ingredients. In a large bowl, combine oats, baking powder, cinnamon, and salt. Stir to combine.
- Add Wet Ingredients. Pour in milk, syrup, egg or chia egg, melted butter/oil, and vanilla. Stir to combine. Pour oatmeal mixture into your prepared baking dish.
- Make Pecan Topping. 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. Pour the pecan mixture over the oatmeal mixture and smooth out with your spatula.
- Bake Oatmeal. Then, bake at 350 degrees for 35-40 minutes, or until the oatmeal has plumped and the top is golden. Remove from the oven and let stand about 5 minutes before scooping or slicing.
- Serve & Store. Enjoy right away or cover and refrigerate 2-3 days. 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.)
Notes
- Chia Egg or Flax Egg: 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.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/pecan-pie-baked-oatmeal/
Yummy!
Delicious! I make a baked oatmeal every Sunday evening in preparation for the week, preferably to last my husband and I until Thursday for breakfast. This one has been gone by Tuesday, it’s that good! The flavoring is perfect. This is definitely a recipe in regular rotation here!
You totally made my day, Sarah! I’m so glad it’s been a win for you. I LOVE a good baked oatmeal recipe!
This oatmeal was delicious. The only changes I made was adding an extra egg and some collagen peptides for more protein. My son and I both enjoyed it. Thank you.
This looks so good! What a great combination of flavors!
Make this all of the time now. It is the BEST Christmas breakfast. I add peanut butter on top
YUM! I bet that’s delicious!
This was delicious! And super easy. This will go into the rotation for sure.
Yay! So glad you loved it!
Very delicious!! Only change I made was to add some chopped pecans to the oatmeal mix too.
Yum!
Looks delicious! Any tips on freezing? I’d like to have this frozen for harder seasons of life if possible.
I haven’t frozen it before, but other readers have! Most freeze individual portions for easy re-heating later!
Can sugar free maple syrup be substituted for the regular syrup?
I haven’t tried it, but I would think so!
This has become a staple in our house! I subbed brown sugar for the maple syrup because we were out and it was awesome!
I’m so glad!!! Thanks for sharing!
hi! I’m just wondering how much brown sugar you subbed for the maple syrup?
Just made this…and SO easy and delicious!! The house smelt divine just like pecan pie. Served it with a dollop of Greek yogurt. Thank you for the recipe. This will be a make again and again and again 💗
I’m SO GLAD you enjoyed them!!!!
can you substitute the maple syrup with honey?
Tara – I don’t recommend it, since the honey will overpower the taste. Maple plays up the notes in the pecans, which gives it that pecan pie flavor. H
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.
I’ve done that! As long as you do the topping in the morning, it should be fine. Do know that the oats can absorb some of the liquid, so you may need an extra splash of milk in the morning if it looks a bit dry.
Headed to the market for ingredients, can’t wait to make this!
I nixed the cinnamon and added chopped dates to mine and it’s perfection!
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!
What pie shell? Are you calling the oatmeal mixture a shell, or is there supposed to be a literal pie shell?
Darryl – Sorry for the confusion! There is no crust or pie shell of any kind 🙂
I made the vegan version of this and it was so delicious! I’ve had it for breakfast every day this week! 😋
Oh, I’m SO GLAD!!! It’s one of my favorites!
This was incredible!! Paired perfect with honey vanilla Greek yogurt!!
Ooh, that combo sounds delicious. Thank you, thank you, thank you for leaving a review!!!
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.
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. 🙂
Another absolutely delicious recipe! And it was super easy to make. It’s going on the rotation.
Hooray! So glad you loved it, Lynn. THANK YOU for taking the time to leave a review!