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Pecan Pie Baked Oatmeal

Warm Pecan Pie Baked Oatmeal

Cozy pecan pie baked oatmeal with maple-glazed crunchy pecans over tender cinnamon oats - gluten-free, vegan-friendly breakfast that tastes like dessert but fuels your day.
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Prep Time 10 minutes
Cook Time 40 minutes
Standing Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 414
Ingredients Method Notes

Ingredients
  

Oatmeal Base
  • 2 cups rolled oats certified gluten-free if needed
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 2 cups milk almond or preferred
  • 0.25 cup pure maple syrup
  • 1 egg or chia egg (1 Tbsp chia + 3 Tbsp water)
  • 2 Tbsp melted butter or coconut oil
  • 1.5 tsp vanilla extract
Pecan Topping
  • 2 Tbsp butter or vegan butter
  • 0.25 cup pure maple syrup
  • 1 cup pecans roughly chopped or whole

Method
 

  1. Preheat oven to 350°F. Grease 8x8 baking dish.
  2. Mix oats, baking powder, cinnamon, salt in large bowl.
  3. Add milk, ¼ cup maple syrup, egg, melted butter, vanilla. Stir until combined. Pour into prepared dish.
  4. Melt 2 Tbsp butter with ¼ cup maple syrup. Stir in pecans to coat. Spread evenly over oats.
  5. Bake 35-40 minutes until golden and puffed. Let stand 5 minutes.
  6. Serve warm with milk, yogurt, or fruit. Refrigerate leftovers up to 3 days.

Notes

Chia egg: Mix 1 Tbsp chia seeds + 3 Tbsp water, let sit 10 minutes to gel. For extra pecans, use 1½ cups in topping.