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.

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Maple Pecan Baked Oatmeal


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

Description

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.


Ingredients

  • 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

Instructions

  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.

Nutrition

  • 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.

This post may include affiliate links. Thank you for your support.

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    79 comments
    1. Harriet
      October 19, 2020 AT 7:39 am

      I made this yesterday and my husband loved it. Thanks Brittany,

      1. Danielle Newman
        October 22, 2020 AT 10:26 am

        It is easy to make. And very tasty!

      2. Brittany Mullins
        October 19, 2020 AT 12:37 pm

        Yay!! You’re so welcome, Harriet. I’m glad it was a hit!

    2. Maria
      October 18, 2020 AT 12:10 am

      What happen to the recipe consistency if you replace the egg with flaxeed?

      1. Brittany Mullins
        October 19, 2020 AT 12:47 pm

        Hey Maria – using a flax egg will work just fine!

    3. Maria
      October 17, 2020 AT 7:58 pm

      Can I use skim milk instead of almond milk?

      1. Brittany Mullins
        October 18, 2020 AT 10:22 pm

        Yes! Any milk will work.

    4. Shari
      October 4, 2020 AT 8:17 am

      Super yummy and my family loves it. My 8-year-old son is obsessed with it!! He can eat a whole casserole dish worth by himself! What would be the best way to make ahead? (Since we make it at least 5 times a week to prevent an 8 year old revolt!)

      1. Brittany Mullins
        October 4, 2020 AT 7:50 pm

        Ahh yay!! So glad this baked oatmeal was a hit with your family, Shari. You could always double or triple the recipe so you don’t have to make it as many times during the week. 🙂

        But as far as prepping it in advance, I usually don’t recommend this with baked oatmeal because the oats will soak up the liquid overnight and it might turn out dry, but there’s two options to save time: 1) You could combine all the dry ingredients in a bowl, cover and leave out on the counter overnight, then just add in your wet ingredients in the morning. 2). You could mix everything besides the milk together in a big bowl and place it in the fridge overnight. The next morning, stir in the milk until combined, pour batter into your prepared baking dish and bake! The coconut oil will be solid after sitting in the fridge overnight, but since you mixed it in melted the day before it should still be well dispersed. It also might take a little extra cook time since it’s going in the oven cold. Let me know what you end up trying!

        1. Shari
          October 14, 2020 AT 8:59 pm

          Thank you so much, Brittany! Just doing the dry ingredients the night before has been working like a charm! I really appreciate you taking the time to offer me suggestions! I am so ignorant about all things cooking… I felt a little silly for that not having occurred to me as an option in the first place, but seeing your response really gave me the confidence I needed that I could make this work for my little oatmeal-bake addict😂
          Thanks again!
          Shari

          1. Brittany Mullins
            October 16, 2020 AT 2:37 am

            Ahh you’re so welcome, Shari! I’m so glad it was helpful!

    5. Sally
      August 30, 2020 AT 1:21 am

      Love all your baked oatmeal recipes. So easy to make and great to prep for the week. I think my favorite is still the strawberry banana but this one will definitely be in rotation. Love the crunch from the pecans and the maple and cinnamon. So tasty!

      1. Brittany Mullins
        August 30, 2020 AT 7:18 pm

        So glad you’re loving the baked oatmeal recipes, Sally!! Thanks for trying this one and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    6. Leah
      June 27, 2020 AT 9:27 am

      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

      1. Brittany Mullins
        June 29, 2020 AT 1:37 am

        So glad you’re loving this recipe, Leah! Thanks for taking the time to leave a comment + star rating. I so appreciate it. 🙂

    7. Kaitlin
      May 29, 2020 AT 10:21 pm

      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 🙂

      1. Brittany Mullins
        June 2, 2020 AT 6:01 pm

        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

    8. Nicky
      April 11, 2020 AT 8:15 am

      My absolute favorite weekend breakfast. Quick, super, easy, and delicious.
      Thank you!

    9. Valery
      March 31, 2020 AT 7:51 am

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

      1. Brittany Mullins
        March 31, 2020 AT 2:28 pm

        So glad you enjoyed this recipe, Valery. Thanks for trying it and for coming back to leave a comment and star rating. I appreciate it!

    10. Tami
      March 27, 2020 AT 9:24 am

      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.

    11. Kas
      March 18, 2020 AT 1:58 pm

      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!

      1. Brittany Mullins
        March 19, 2020 AT 2:43 pm

        I’m so glad you’re loving this recipe, Kas!! Thanks for taking the time to leave a comment and star rating. It means the world to me. <3

    12. S Sorensen
      February 5, 2020 AT 7:51 pm

      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.

      1. Brittany Mullins
        February 6, 2020 AT 4:50 pm

        So glad you enjoyed this recipe!! Thanks for trying it and for coming back to leave a comment + star rating, I so appreciate it!

    13. Sara
      January 27, 2020 AT 8:07 pm

      Can you freeze individual pieces?

      1. Brittany Mullins
        January 28, 2020 AT 4:47 pm

        Definitely! 🙂

    14. Julie
      November 21, 2019 AT 10:44 am

      How much maple syrup in the mixture? It’s not on the list of ingredients.

      1. Brittany Mullins
        November 21, 2019 AT 5:13 pm

        Hey Julie – The maple syrup is listed as the third ingredient down on the ingredient list. The recipe calls for 1/4 cup.

    15. Doreath Riccio
      October 16, 2019 AT 8:15 pm

      This was so good I added blueberries and 1TBL Spoon chia seeds

      1. Brittany Mullins
        October 16, 2019 AT 11:50 pm

        Mmm I bet this was so yummy with the added blueberries! I’m really glad you enjoyed this recipe, Doreath. Thanks for coming back to leave a star rating, I so appreciate it!

    16. Karen
      October 3, 2019 AT 8:44 pm

      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

      1. Brittany Mullins
        October 4, 2019 AT 9:15 am

        Hey Karen! I haven’t made this specific recipe with steel cut oats but I have a baked steel cut oatmeal recipe with apples that might be worth checking out. You could probably follow the liquid to oat ratio as well as the cooking time listed in that recipe.

    17. Ellie
      August 24, 2019 AT 11:42 am

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

    18. Karen
      July 23, 2019 AT 6:27 pm

      So good and easy to make!! Thank you

    19. Kathy
      May 4, 2019 AT 10:43 pm

      Do I need to put it in the fridge ?

      Thank you !!

    20. Sharlene Zimmerman
      February 26, 2019 AT 10:36 am

      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!!

    21. Julie @ Peanut Butter Fingers
      January 9, 2019 AT 12:09 pm

      Just commenting back here after the billionth time making this recipe to say it’s one of my favs from your blog, friend!!! <3 I have my sister addicted, too!!

      1. Brittany Mullins
        January 14, 2019 AT 9:56 am

        Yay!!! This makes me so happy, Julie!! <3 <3

    22. CTC
      October 21, 2018 AT 12:36 pm

      I did not have pecans and bananas on hand, so I put in chopped walnuts and forzen blueberries instead. It was so delicious!

    23. Ilona F.
      April 8, 2018 AT 6:28 pm

      Just made this and it’s delicious! Thank you!!!

    24. Anita May
      February 6, 2018 AT 8:42 am

      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!

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