Maple Pecan Baked Oatmeal

This Maple Pecan Baked Oatmeal is filled with wholesome oats, studded with chopped pecans and lightly sweetened with pure maple syrup. Fancy enough to serve for brunch, but awesome as a make-ahead breakfast for the week as well.

The Monday after Christmas is always hard, but thankfully another holiday is just around the corner. Are you ready for 2016? Any big New Year’s Eve plans? Are you setting any resolutions for yourself?

I am ready! We don’t have any big plans for New Year’s Eve, which I’m totally fine with. Actually I think staying at home with Isaac, sipping a glass of champagne and working on an inspiration board for 2016 sounds like the perfect way to ring in the new year. I have a feeling Isaac won’t agree so I’m sure we’ll do something. 🙂

As for resolutions, I don’t normally set any but I do have a running list of things I’d like to do in 2016. I already have a feeling it’s going to be a big year for us.

Taking it back a few days, I promised I would share the oatmeal bake recipe I made for Christmas morning brunch so here it is.

Overhead shot of Maple Pecan Baked Oatmeal.

Isn’t it pretty? Luckily it tastes just as good as it looks.

The oatmeal bake was the perfect dish to accompany the egg dishes that we’re also served and my family loved the maple pecan flavor.

Maple Pecan Baked Oatmeal in a clear baking dish.

I’ve always been a stove-top oats kind of girl, but after this recipe I may be a baked oatmeal convert. Two reasons. 1) As someone who loves all things crispy and crunchy baked oatmeal is where it’s at. The top layer gets golden brown and has a little crunch to it — especially when you get a bite with a pecan in there. Yum! 2) The leftovers are awesome. You can eat them cold straight from the fridge or reheat them. Either way, the leftover baked oatmeal makes for a quick and easy breakfast option. I can totally see myself making a batch on Sunday for the week.

Overhead shot of Maple Pecan Baked Oatmeal with a piece taken out.

The maple pecan flavor combo is rich, nutty and sweet. It kind of reminds me of maple & brown sugar instant oatmeal packets I used to eat all the time growing up. Although, this version is a bit healthier and more filling with whole grain rolled oats, healthy fat (from coconut oil and the pecans) and pure maple syrup which has over 54 antioxidants and a boost of minerals such as iron and manganese.

Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!

Maple Pecan Baked Oatmeal in a white bowl with a silver spoon.

Whether you’re serving brunch to a crowd or just doing a little meal-prep for the week, I hope you enjoy this oatmeal bake as much as we do.


Maple Pecan Baked Oatmeal

  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 4-8


This Maple Pecan Baked Oatmeal is filled with wholesome oats, studded with chopped pecans and lightly sweetened with pure maple syrup. Fancy enough to serve for brunch, but awesome as a make-ahead breakfast for the week as well.


  • 2 cups rolled oats
  • 1/2 cup pecans, chopped and divided
  • 1/4 cup pure maple syrup, plus more for serving
  • 1 teaspoon aluminum-free baking powder
  • 1 1/2 teaspoons ground cinnamon
  • Scant 1/2 teaspoon fine-grain sea salt
  • 2 cups unsweetened almond milk
  • 1 large egg (or 1 Tablespoon flaxseed)
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas, sliced
  • cooking spray


  1. Preheat the oven to 375°F.
  2. Spray an 8-inch square baking dish with cooking spray.
  3. In a large bowl, mix together the oats, half the pecans, baking powder, cinnamon, and salt.
  4. Add in the milk, maple syrup, egg, coconut oil, vanilla and bananas. Stir well to combine.
  5. Carefully pour oatmeal mixture into the prepared baking dish.
  6. Scatter the remaining pecans across the top.
  7. Bake for 35 to 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.


  • Serving Size: 1/4 of recipe
  • Calories: 462
  • Sugar: 20g
  • Fat: 22g
  • Carbohydrates: 58g
  • Fiber: 8g
  • Protein: 10g

This post is part of a partnership with Pure Canada Maple. Maple syrup is one of my favorite natural sweeteners and as always, opinions are my own.

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  1. This is delicious! Super easy to make!
    I have two under 2 so it’s great to bake on the Monday and have the rest throughout the week as I struggle to make time for myself to eat!
    I top it with extra almond milk and berries! So good Brittany x

  2. I loved this! This was my first baked oatmeal recipe and is now my favorite way to eat oatmeal. My only thing is I would put more pecans and oats in as I would like the texture and taste more (not that it already wasn’t great). This was a big hit with my mom too, we will definitely be trying more of these. It smells so good in the oven while it’s being baked which only got us more excited as the smell became more pronounced. It’s really filling and lovely to have a healthy oatmeal “cake” first thing in the morning for breakfast or later in the day for dinner 🙂

    • Ahh that makes me so happy to hear, Kaitlin!! I’m so glad this baked oatmeal recipe was a hit. Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it. <3

  3. Completely forgot to add the maple syrup and it was still delicious. Definitely making this again. We loved it!

  4. My husband and I love this. I subbed the coconut oil for 2 Tablespoons of unsweetened applesauce. It turned out great. Thanks for the recipe. I’ll be making this again.

  5. Just made two batches of this again, probably my fifth or sixth time making it, and as always it smells and tastes heavenly! I added blueberries to one batch this time and it’s a great addition. I always use skim milk because that’s what we drink, and it turns out perfect.
    I also served this to my notoriously picky in-laws last week and everyone loved it (quite the feat!). Thanks again for such a great, easy recipe!

  6. This is an amazing recipe. I’ve made this twice and it turned out perfect both times. I did modify it and added about 1/2 cup of raisins, 1 chopped apple minus the peel and 1/2 walnuts 1/2 pecans because I love both. I also used sweetened almond milk because that’s what I had on hand and it didn’t make it too sweet.

  7. Has anyone tried the steel cut oats idea? I am cusious if it worked and how much the liquid had to be increased. I am anxious to make this, but we only eat steel cut oats

  8. This is so so good! I’ve made it twice now and both times it’s come out perfectly! The maple flavor is amazing.

  9. I love baked oatmeal, this one was delish!! I used 2% milk because that’s what we use, did not drizzle with maple syrup after because it was plenty sweet. Super yummy!!

  10. I loved it! I used 2% milk in place of almond milk and I drizzled over some maple syrup while it was hot! Wow – easy and delicious. I am not counting carbs or calories but I do eat low sodium and gluten free fruits of the earth so this was perfect! Also I will make six servings of this instead of 4 as in the nutrient count – but in reality it is so good I want to eat the whole pan at once. Thank you!

  11. could you make these in a muffin tin to freeze and pull as needed for breakfast? how long should they cook in a muffin tin?

    • I like reheating a single portion by putting it in our toaster oven on 350-375° until it’s warm throughout. If you don’t have a toaster oven you can always place one serving on a plate or in a bowl and microwave it for 20-30 seconds or until it’s warm throughout. Enjoy!

  12. When you say flax seed instead of an egg do you mean whole seeds, ground flax seed or a flax seed egg? Also, I plan to use homemade almond milk. I am hoping it does not need the thickeners that are in commercial almond milk.

    • Hi Lauren. Great question. If you want to make this vegan or egg-free, I’d just add 1 Tablespoon of ground flaxseed to the mixture! And I think your homemade almond milk will work perfectly. No thickeners needed.

  13. I have a daughter who is celiac sprue so gluten free is a must if we eat together, but my hubby is not a maple fan. What could be used instead?

  14. I just made this. Delicious! I used a little more nuts, mashed the bananas, and used butter instead of coconut oil and whole milk instead of almond milk. I’ll be looking forward to breakfast this week!

  15. I’ve made this recipe many times since I first found it. My husband does not eat fruit, so I make it without the bananas. We both love this! I am making some for our Mother’s Day Brunch and know it will be a huge hit. Thank you so much for sharing this wonderful recipe with us!

  16. Delicious! We made this for breakfast, substituting Steel-cut oats (bake for 50 minutes), and substituted 1/3 c. dried cranberries for the banana; we served topped with a dollop of honey flavored Trader Joe’s Greek Yogurt. Even my little one who turns her nose up to oatmeal asked for seconds.

  17. I added walnuts as well. Couldn’t resist the temptation to do a incorporate the banana bread flavors. Turned out great! After it was baked I drizzled an individual serving with a quick blueberry sauce made from frozen blueberries, lemon juice, stevia and arrowroot starch, and then a dollop of dairy free yogurt. Tomorrow’s serving will be topped with a drizzle of almond butter and almond milk sauce. Everyday it be something new again! Thank you for the recipe!!

    • I haven’t tried it with steel-cut oats but I think it would work. You’ll just have to bake it for longer in order for the oats to cook. Probably around 55-60 minutes, but start checking it at 45 minutes. Let me know if you try it.

  18. This looks so delicious! I’m typically more into stovetop oats, but I might change my mind after baking this! I also love the inspiration board idea instead of a New Years’ resolution. I’m moving in July/August, so I think I’ll create a list of things I want to do/see before I move.

  19. I don’t think using steel cut oats would work unless you add more liquid. Also, recipe says to add maple syrup twice. I assume it’s added to wet ingredients, not dry as listed in the beginning. Is that right?

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