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This Pecan Pie Baked Oatmeal is made with pecans, maple syrup and cinnamon and is great as a healthy breakfast or dessert.
At this point in the year, or perhaps I should say in the fall, I start craving peppermint and gingerbread everything. BUT WAIT, what about the pecan pie? We can’t forget about the pecan pie. I mean I feel like everyone does, but I wanted to create this healthier pecan pie baked oatmeal recipe to show pecans some love since they tend to get neglected.
Can we also talk about how baked oatmeal is so much better than regular oatmeal? If only because the texture is so.much.better. I have strong feelings about food texture and I’m not ashamed. Anyway, HAPPY FRIDAY. I guess I should have said that first, eh? I’m headed to West Virginia this weekend for an interior photo shoot, and even though West Virginia is right beside Pennsylvania, I’m not sure I’ve ever been? Regardless, I won’t have much time for exploring because I’ll be working, but it should still be fun and also a tad exhausting.
Though I made this baked oatmeal a couple weeks ago, I’m seriously considering making it again and taking a few pieces with me while I’m there. If there’s one thing I’ve learned about long photo shoot days, it’s that I need to have snacks in order to stay focused, motivated and energized. ….perhaps common sense, but I’m thinking a few slices of this would be a fairly healthy yet sweet snack, and definitely better than a bag of potato chips or something.
This pecan pie baked oatmeal is filled with pecans, maple syrup and cinnamon and is great for breakfast but also pretty delicious as dessert too. Serve it with some ice cream and you’re good to go! This recipe comes together in about 30 minutes and will keep you full for days.
- 3 cups old fashioned oats
- 2 tbsp cane sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 2 cups almond milk or milk of choice
- 1 1/2 cups pecans*
- 2 tbsp butter or dairy free butter
- 1/4 cup maple syrup
- Preheat oven to 350°.
- Combine the oats, sugar, baking powder, cinnamon, and salt together in a bowl and set aside.
- Next, heat the butter in a skillet over medium heat and then add the pecans, stirring until the pecans are coated in butter. Reduce heat to a simmer and add the maple syrup, again stirring to combine.
- Cook until pecans are warm and then transfer the pecan mixture to the bowl with the oats.
- Last, pour milk into the bowl and stir until everything is mixed together.
- Grease a 9x13 dish with nonstick spray or coconut oil and then pour the oat mixture into the dish.
- Bake oatmeal for 30 minutes or so.
- Remove from oven and wait at least 20 minutes to cut and enjoy!