Delicious Pecan Pie Baked Oatmeal for Cozy Mornings

A wholesome, gluten-free, and vegan Pecan Pie Baked Oatmeal that captures cozy flavors and is perfect for meal prep.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Cooling Time 5

Total Time 1

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Oatmeal Base

2 cups Rolled Oats Use certified gluten-free oats.
1 tbsp Baking Powder
1 tsp Cinnamon
1/2 tsp Salt
2 cups Almond Milk Unsweetened for dairy-free.

For the Sweetness

1/2 cup Pure Maple Syrup Can substitute with brown sugar.

For Binding

1 large Egg Or use chia/flax egg for vegan.

For Extra Richness

1/4 cup Vegan Butter Can substitute with coconut oil.

For Flavor Boost

1 tsp Vanilla Extract

For the Crunchy Topping

1 cup Pecans Feel free to add more for extra crunch.

Equipment

2-quart baking dish
Mixing Bowl
whisk
saucepan

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish with vegan butter.
In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt.
Pour in the almond milk, maple syrup, and egg (or chia/flax egg), then stir in melted vegan butter and vanilla extract.
In a saucepan, melt remaining vegan butter with maple syrup, mix in pecans, ensuring they are fully coated.
Pour the oatmeal mixture into the baking dish, then evenly sprinkle the pecan topping on top. Bake for 35-40 minutes.
Once baked, cool for 5 minutes before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 180mgPotassium: 200mgFiber: 3gSugar: 5gCalcium: 15mgIron: 6mg

Notes

Best enjoyed warm. Store leftovers in an airtight container in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!