Maple Pecan Oatmeal
A wholesome and naturally sweet Maple Pecan Baked Oatmeal that combines hearty oats, crunchy pecans, and ripe bananas for a fiber-rich, nutrient-dense breakfast. This baked oatmeal is easy to make ahead, perfect for quick breakfasts or elegant enough for brunch.
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.
