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Maple Pecan Baked Oatmeal is a comforting and nutritious breakfast option that strikes the perfect balance between indulgence and health.
Featuring whole rolled oats and pecans, this recipe delivers a hearty dose of fiber and plant-based protein, helping to keep you full and energized throughout the morning.
The use of natural sweeteners like pure maple syrup and ripe bananas adds just the right amount of sweetness without refined sugars.
With healthy fats from coconut oil and pecans, this dish supports heart health and sustained energy release.
This baked oatmeal is versatile — it’s easy to prepare ahead for busy mornings, yet elegant enough for weekend brunch gatherings.
Its simple, wholesome ingredients make it a nourishing choice for everyday cooking that satisfies both taste buds and nutrition goals.
Must-Have Tools for Perfect Results
8×8 Inch Baking Dish
Ideal for evenly baking the oatmeal to a golden finish. Its size is perfect for portioning and meal prep, making it a kitchen staple for casseroles and baked breakfasts.
Mixing Bowl
A large, sturdy mixing bowl is essential to combine dry and wet ingredients smoothly, preventing clumps and ensuring consistent texture throughout the oatmeal.
Measuring Cups & Spoons
Precision in measuring ingredients like oats, maple syrup, and spices ensures perfect flavor balance and consistent results every time you bake.
Cooking Spray
Non-stick cooking spray guarantees the oatmeal won’t stick to the baking dish, making clean-up quick and effortless while maintaining the dish’s shape.
Spatula or Spoon
A durable mixing utensil is necessary for thoroughly blending all ingredients and evenly spreading the oatmeal mixture into the baking dish.
Maple Pecan Oatmeal
Equipment
- 1 8×8 inch baking dish
- 1 large mixing bowl
- Measuring cups and spoons
- Cooking spray
- Spatula or mixing spoon
Ingredients
- 2 cups rolled old-fashioned oats
- ½ cup pecans chopped (reserve half for topping)
- ¼ cup pure maple syrup plus extra for drizzling
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- Just under ½ teaspoon fine sea salt
- 2 cups unsweetened almond milk or any plant milk
- 1 large egg or substitute with 1 tablespoon ground flaxseed mixed with 3 tablespoons water
- 2 tablespoons coconut oil melted
- 2 teaspoons pure vanilla extract
- 2 ripe bananas sliced
- Non-stick cooking spray for greasing the pan
Instructions
- Prepare Your Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch square baking pan with cooking spray to prevent sticking.
- Combine the Dry Ingredients: In a large mixing bowl, stir together the rolled oats, half of the chopped pecans, baking powder, cinnamon, and sea salt until well blended.
- Mix Wet Ingredients: In a separate bowl, whisk together the almond milk, maple syrup, egg (or flaxseed mixture), melted coconut oil, and vanilla extract until smooth. Then, gently fold in the sliced bananas.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir thoroughly until everything is evenly combined.
- Transfer to Baking Pan: Carefully pour the oatmeal batter into the prepared baking dish, spreading it out evenly with a spatula.
- Add the Crunchy Topping: Sprinkle the remaining chopped pecans evenly over the top for a delightful crunch once baked.
- Bake to Golden Perfection: Place the pan in the oven and bake for 35 to 40 minutes, or until the top is golden brown and the oatmeal is set.
- Cool and Serve: Remove the dish from the oven and allow it to cool for a few minutes before slicing. Serve warm, with an optional drizzle of extra maple syrup for added sweetness.
Notes
- Egg Alternatives: For a vegan option, use flaxseed “egg” by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for 5 minutes until gelled.
- Milk Substitutions: Any plant-based milk (such as oat, soy, or cashew) works well in this recipe.
- Make-Ahead Friendly: This baked oatmeal keeps well in the fridge for up to 4 days. Reheat portions in the microwave or oven before serving.
- Add-Ins: Feel free to add dried fruit, chocolate chips, or shredded coconut for extra flavor and texture.
- Storage Tips: Store leftovers tightly covered to maintain freshness and prevent the oats from drying out.
Chef’s Secrets for Great Texture
The key to getting the perfect baked oatmeal texture lies in balancing moisture and oats.
Using old-fashioned rolled oats ensures a hearty, satisfying consistency—quick oats tend to become mushy.
Be sure to slice the bananas instead of mashing them; this gives you little pockets of sweetness and adds to the oatmeal’s rustic charm.
Letting the oatmeal cool for 5–10 minutes after baking helps it set and slice cleanly.
Don’t skip the coconut oil—it adds richness and helps the top crisp up beautifully in the oven.
If you’re using a flaxseed egg, let it fully gel before mixing for best results in binding the ingredients together.
Serving Suggestions to Elevate Flavor
This baked oatmeal is delicious on its own, but a few simple additions can turn it into something even more special.
For brunch, serve it warm with a dollop of Greek yogurt and a handful of fresh berries or sautéed apples.
A drizzle of warm maple syrup enhances the cozy sweetness, especially if you’re serving guests.
It also pairs beautifully with a creamy latte or chai tea for a comforting morning meal.
For a quick weekday breakfast, reheat a slice and enjoy it with a splash of almond milk poured over the top.
Best Ways to Store Leftovers
To store baked oatmeal, allow it to cool completely before transferring it to an airtight container.
It will stay fresh in the refrigerator for up to 4 days.
For longer storage, portion it into individual servings and freeze in airtight containers or freezer bags for up to 2 months.
When ready to enjoy, reheat in the microwave for 30–60 seconds or warm in a 350°F oven for 10–15 minutes.
To keep the texture pleasant, avoid microwaving it too long, and add a splash of almond milk to restore moisture if needed.
Frequently Asked Questions Answered Clearly
1. Can I use steel-cut oats instead?
Steel-cut oats require a longer cooking time and more liquid, so they aren’t a direct substitute for rolled oats in this recipe. For best results, stick with old-fashioned rolled oats.
2. Is this recipe gluten-free?
Yes—just make sure to use certified gluten-free oats, as regular oats may be cross-contaminated during processing.
3. Can I prepare this ahead of time?
Absolutely! You can assemble the mixture the night before and refrigerate it overnight. In the morning, simply pop it in the oven and bake as directed.
4. What can I use instead of pecans?
Chopped walnuts, almonds, or even sunflower seeds can be used in place of pecans, depending on your preference or allergies.
5. How do I make it fully vegan?
To make this recipe vegan, use a flaxseed egg and a plant-based milk (like almond or oat milk), and double-check that your maple syrup is labeled vegan.
This recipe is inspired by eatingbirdfood and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
