Maple Pecan Baked Oatmeal
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Published Dec 04, 2020, Updated May 24, 2023
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This maple pecan baked oatmeal is studded with chopped pecans and lightly sweetened with pure maple syrup. Fancy enough to serve for brunch, but perfect for meal prep as well.
My love affair with baked oatmeal started five years ago with this very recipe. After sharing this delicious recipe I went on to create a slew of baked oatmeal recipes, everything from pumpkin baked oatmeal to peanut butter baked oatmeal. If you can think of an oatmeal flavor, I probably have a baked oatmeal recipe for it!
Why I Love Baked Oatmeal So Much
I’ve always been a stovetop oats (this peanut butter banana oatmeal is my fave) kind of girl, but after this recipe I am definitely a baked oatmeal convert. Three reasons:
- 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!
- It’s so easy to make… you just mix everything together and pour it into a baking dish similar to a casserole… but it feels fancy enough to serve to friends and family.
- The leftovers are awesome. You can eat them cold straight from the fridge or reheat them. Either way, leftover baked oatmeal makes for a quick and easy breakfast option. I love making a batch as part of my Sunday meal prep.
Needless to say, if you’re looking for a cozy and tasty recipe to serve for brunch look no further! 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.
Ingredients in Maple Pecan Baked Oatmeal
- rolled oats – old fashioned rolled oats are best for this recipe. If you have steel cut oats, try my recipe for baked steel cut oatmeal
- pecans – I love this recipe with the pecans, but if you don’t have them walnuts would be a good sub
- pure maple syrup – be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
- baking powder
- ground cinnamon
- fine-grain sea salt
- unsweetened almond milk – I like almond milk or oat milk, but any type of milk will work
- egg – can substitute 1 Tablespoon of flaxseed in place of the egg
- coconut oil
- pure vanilla extract
- bananas
- cooking spray
How to Make Maple Baked Oatmeal
- Mix dry ingredients – In a large bowl, mix together the oats, half the pecans, baking powder, cinnamon and salt.
- Add wet ingredients – Add in the milk, maple syrup, egg, coconut oil, vanilla and bananas. Stir well to combine.
- Bake – Carefully pour the oatmeal mixture into an 8-inch square baking dish that has been sprayed with cooking spray. Scatter the remaining pecans across the top. Bake at 375ºF for 35-40 minutes.
- Cool and serve – After the top of the oatmeal is golden brown, remove from the oven and let cool for a few minutes. Drizzle with extra maple syrup if you want it a bit sweeter and enjoy!
Can You Make Baked Oatmeal Ahead of Time?
Yes, you can totally make baked oatmeal ahead of time. There are a couple options that work really well. Here’s what I recommend:
Option 1: Bake and Then Reheat Before Serving
- Prepare baked oatmeal as the recipe suggests. Once baked, let the oatmeal cool, cover the baking dish and place in the fridge. You can do this 1-2 days in advance. When ready to serve, take oatmeal dish from fridge, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Option 2: Prep as Much as You Can Without Baking
- Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
- Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
- In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.
More Oatmeal Recipes
- Easy Overnight Oats
- Basic Healthy Oatmeal
- Healthy Oatmeal Cookies
- Protein Oatmeal
- Oatmeal For Babies
More Baked Oatmeal Recipes
- Pear Baked Oatmeal
- Chocolate Baked Oatmeal
- Strawberry Banana Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- S’mores Baked Oatmeal
- Peach Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Baked Blueberry Oatmeal
- Sweet Potato Baked Oatmeal
- Cranberry Orange Baked Oatmeal
- Banana Bread Baked Oatmeal
Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.
Maple Pecan Baked Oatmeal
Ingredients
- 2 cups old fashioned rolled oats
- 1/2 cup pecans, chopped and divided
- 1/4 cup pure maple syrup, plus more for serving
- 1 teaspoon 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 melted coconut oil
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, sliced
- cooking spray
Instructions
- Preheat the oven to 375°F and spray an 8×8 inch square baking dish with cooking spray.
- Mix dry ingredients: In a large bowl, mix together the oats, half the pecans, baking powder, cinnamon, and salt.
- Add in wet ingredients: Add in the milk, maple syrup, egg, coconut oil, vanilla and bananas. Stir well to combine.
- Carefully pour oatmeal mixture into the prepared baking dish.
- Scatter the remaining pecans across the top.
- Bake: 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.
Video
Notes
- For storage: store in the refrigerator in an airtight container for 4-6 days.
- To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This breakfast looks incredible and I think I have most of the ingredients already in my kitchen! I’ll definitely be trying this soon!
i love the crunchy, crispy parts of food so I think I’d love this recipe too! And maple + pecans is such a timeless flavor combo. Cheers to lots of happiness for you in 2016!
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.
I love oatmeal in any way, shape or form. Going to give this a try. 🙂 Thanks!
I’m definitely going to make this for sure! All I need is my maple syrup.
Awesome! I can’t wait to hear what you think of it. 🙂
OH My glory….this was so delicious!! Please use ripe bananas. I didn’t drizzle any extra maple syrup because it did NOT need it. Thank-you so much for sharing this recipe. No more boring oatmeal days for me. ☺????
Could I substitute steel cut oats?
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.
This recipe is incredibly good. My 11-year-old loved it too. This is a keeper!
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!!
Oh, I love the idea of switching up the toppings every day. And your blueberry sauce sounds heavenly!!
This sounds delish. Any ideas for banana substitutes? No-one in our house likes them…
I think apple sauce would be a good substitute! Maybe use 1/4 – 1/2 cup?
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.
I made this for my make-ahead weekday breakfasts and it is perfect! I love that it’s not too sweet. I will make this again and again! Thank you.
I finally tried it and have made the recipe for our weekend breakfast for the last two weekends. Delicious!
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!
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!
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?
Honey should work well instead of the maple!
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.
I tied this today – not a fan.
Not a fan – too dry and I didn’t care for the maple and banana taste.
How do you reheat it?
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!
We soaked the oats (steel cut) in milk overnight, then added other ingredients and baked it in the morning. Great!
Omg did anyone notice the calories fat and carbs omg not fir those watching their weight !
All healthy fats and healthy carbs.
And you only have to eat a small portion to fill yourself up. Oats, eggs, and bananas are filling and will keep you satisfied until lunch.
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 was wondering the same thing!
I haven’t ever done this recipe in muffin form, but I have with other oatmeal recipes like my baked banana oatmeal cups: (https://www.eatingbirdfood.com/baked-banana-oatmeal-cups/). For this one I’d probably turn the oven down to 350 and bake for 30-35 minutes. Let me know how they turn out!
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!
Shared to my FB page. This looks amazing!! https://www.facebook.com/WholeSelfHealthandWellness/posts/1669855583073292
Just made this and it’s delicious! Thank you!!!
I did not have pecans and bananas on hand, so I put in chopped walnuts and forzen blueberries instead. It was so delicious!
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!!
Yay!!! This makes me so happy, Julie!! <3 <3
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!!
Do I need to put it in the fridge ?
Thank you !!
So good and easy to make!! Thank you
This is so so good! I’ve made it twice now and both times it’s come out perfectly! The maple flavor is amazing.
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
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.
This was so good I added blueberries and 1TBL Spoon chia seeds
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!
How much maple syrup in the mixture? It’s not on the list of ingredients.
Hey Julie – The maple syrup is listed as the third ingredient down on the ingredient list. The recipe calls for 1/4 cup.
Can you freeze individual pieces?
Definitely! 🙂
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.
So glad you enjoyed this recipe!! Thanks for trying it and for coming back to leave a comment + star rating, I so appreciate it!
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!
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
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.
Completely forgot to add the maple syrup and it was still delicious. Definitely making this again. We loved it!
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!
My absolute favorite weekend breakfast. Quick, super, easy, and delicious.
Thank you!
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
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
So glad you’re loving this recipe, Leah! Thanks for taking the time to leave a comment + star rating. I so appreciate it. 🙂
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!
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. 🙂
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!)
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!
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
Ahh you’re so welcome, Shari! I’m so glad it was helpful!
Can I use skim milk instead of almond milk?
Yes! Any milk will work.
What happen to the recipe consistency if you replace the egg with flaxeed?
Hey Maria – using a flax egg will work just fine!
I made this yesterday and my husband loved it. Thanks Brittany,
Yay!! You’re so welcome, Harriet. I’m glad it was a hit!
It is easy to make. And very tasty!
Hi. I absolutely LOVE all your baked oatmeal recipes. They are just so creative, yummy and healthy! Please keep them coming. I made this one today and subbed ½ C. unsweetened applesauce as did not have ripe bananas and it was still delicious. But I was just curious when using the coconut oil do you use refined or virgin? Thank in advance for your response.
So glad you’re loving the baked oatmeal recipes, Robin! I’ll use both, it just depends what I have on hand. 🙂 Virgin has more of a coconut flavor and scent while refined has more of a neutral scent/flavor.
Can you make these recipes with steel cut oats?
Hi Joanne. You can definitely make baked oatmeal with steel cut oats but you need more liquid and a longer cook time. For reference, check out my baked steel cut oatmeal recipe.
I keep parchment wrapped ripe sliced bananas in the freezer so this was easy, filling, and seriously delicious. Hubby said, “this is the best one yet!” Personally, I like the one with shredded zucchini best but this one is like cake! 😋
So glad this baked oatmeal was a hit! Thank you for trying it and for coming back to leave a comment and star rating. I really appreciate it!
Quick, easy, and delicious! Entire family loves it and I love that I Mix it up and throw it in the oven!
Woo! This makes me so happy to hear. Thank you for coming back to leave a comment and star rating. I really appreciate it!
Absolutely yummy and so easy to make
Yay! So glad you enjoyed this baked oatmeal, Anne! Thanks for making it. 🙂
This is so good and so easy! I added unflavored protein powder & it was fine. What do you have drizzled on top in the picture?
Almond butter! 🙂
I’d love to make this for breakfast tomorrow but only have quick oats on hand, do you think that’ll work? Looks delish!!
Yes, quick oats should work just fine. Keep me posted how this turns out if you try it!
Made it this morning with the quick oats I had on hand, and this is definitely a recipe going in my rotation……so yummy!
Ahh yay, I’m so glad it was a hit!!
Really enjoyed this one! The addition of the banana really complimented the flavors. Will definitely be a regular in my fall and winter breakfast routine.
Woo! So glad you’re a fan of this baked oatmeal, Stephanie. Thanks for making it and for coming back to leave a review. I appreciate it!
We made this this morning and I loved it! I hate oatmeal, but this I could eat frequently. Perhaps it not being from a box helps 🙂
So glad you loved this baked oatmeal!!
WOW! This was my first time making baked oatmeal and I wasn’t sure what to expect. I’ll admit that I was skeptical about the addition of bananas in this recipe because I thought the flavor would detract from the maple and pecan flavors, but I was wrong. The way the bananas sweeten as they bake compliments the maple/pecan flavors SO WELL. Now I’ve made a batch for weekday work meals for the past three weeks. I’ll be working my way through the rest of your baked oats recipes 🙂 thank you so much for this delicious, easy breakfast!
Ahh yay, that makes me so happy to hear!! I’m so glad you loved this baked oatmeal. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
This is a wonderful breakfast option. I have always hated oatmeal, but this is a game changer for me.
Woo!! So glad you love this baked oatmeal. Thanks for coming back to leave a review. I so appreciate it. 🙂
So simple and an easy way to meal prep for the week! My husband isn’t an oatmeal fan, but this was a hit!
Woo!! I’m so glad it was a hit!! Thanks for the review, Hannah. I so appreciate it. 🙂
Love this baked oatmeal! This is my favorite oatmeal recipe. Everyone loved it!
Woo! I’m so glad. Thanks for the review, Minas. I so appreciate it!
I’ve never had baked oatmeal and decided to try it. Loved it so much!! It smelled amazing while cooking also!
So glad you loved it, Jennifer!! Thanks so much for giving it a try and for coming back to leave a review. I so appreciate it!
Wonderful recipe! I loved that it had an almost custardy flavor and texture even though I skipped the egg and used flax meal. It made for a very filling, satisfying breakfast. I subbed unsweetened applesauce for the bananas and it worked beautifully. Funny story – my husband made an entire bushel of apples into applesauce and canned it right before our daughter was born thinking we’d be stocked up on baby food purée. Turned out our little one HATED applesauce so I’m always happy when I can use up some of our abundance of applesauce in a recipe. She’s 18 months old now and LOVED this oatmeal! 🙂
Woo!! I’m so glad this recipe was a hit with your family. Thanks so much for making it and for coming back to leave a review. I so appreciate it!
The whole family loved it from my one year old to my husband who doesn’t like oatmeal!
Woo!! So glad it was a hit with your family. Thanks for making it and for coming back to leave a review. I appreciate it!
This tastes amazing. My only issue is that the egg did not fully incorporate and I can see little bits of egg whites throughout it.. did I do something wrong?
Mmm… I haven’t run into that issue before. Did you fully mix the egg into the oatmeal mixture before baking?
This is so good and easy.
Orgnicsoul
This was the second EBF baked oatmeal recipe I tried and it was as great as the first! I made this at the beginning of the week and had a weeks worth of breakfast. It was so good warmed up with a bit of extra maple syrup on top!
So glad you’re loving the baked oatmeal recipes, Lindsay!! Thanks for coming back to leave a review. I so appreciate it!
This one is a family favourite – everyone loves it and we make it often! Thank you so much, it is delicious 🙂
Yay!! So glad it was a hit. Thanks for the review. I so appreciate it!
I’ve tried a few of your baked oatmeal recipes. They are all delish, but this is my favorite, so far! Please post some more single serving recipes!
Woo! So glad you loved this recipe, Stefanie! Thanks for the review. I so appreciate it! PS: more single serving recipes coming soon. 🙂
My family loves your baked oatmeal recipes. Thank you for creating so many tasty options. I am preparing for a 2nd baby and plan to meal prep as much as possible. Do you have any thoughts or recommendations on freezing this dish for the future?
Ahh yay!! so glad you’re loving the baked oatmeal recipes, Sarah! For freezing, I usually like to cut the oatmeal into individual slices and store them in an airtight container or stasher bag for freezing. That way it makes it easier to reheat. 🙂
Really easy and so good! Love how the bananas got sweet and creamy like. Smelled delicious while baking, too. Will be adding this recipe to our weekend breakfast rotation!
So glad you loved this recipe, Leah! Thanks for the review. I really appreciate it!
Just made it. Easy, delicious, filling. Definitely a new recipe for my family. Can’t wait to experiment!
Yay!! So glad this recipe was a hit. Thanks for the review, Josee, I appreciate it. 🙂
Great recipe! Can you freeze these? If possible, what’s the best way to warm them up after freezing?
Totally! I like to freeze baked oatmeal in individual portions so it’s easier for reheating. To reheat you can pop it in the oven, toaster oven of microwave for a quick reheat.
Can i use olive oil instead of coconur oil?
Yes, that should be just fine. You can also use applesauce or skip the oil too.
Oh my god this is like eating a warm pudding! It’s like a hug in a bowl. So good. I honestly didn’t think I’d like baked oats but my partner and I both loved it!
Yay!! So glad this baked oatmeal was a hit, Michelle. Thanks for the review. I so appreciate it!
Love this recipe. I use large flake rolled oats and like to soak the oats in the milk about an hour beforehand so they aren’t too chewy and dry. We eat this with Greek yoghurt – always a hit! Thanks
So glad you’ve been enjoying this recipe, Shayne! Thanks for the review. I really appreciate it!
The best! I recently had to go dairy and soy free and this recipe has been my breakfast go to. My toddler is a major fan also and that’s always a plus!
Yay!! So glad this recipe has been a hit. Thanks for the review, Caitlin. I appreciate it!
I have never been a fan of oatmeal… It’s a texture thing. It’s too wet and mushy for me. This recipe, however, is a game changer! I loved it! I made it and baked it as directed, and the texture was awesome. Soooo tasty! The maple-pecan combo is perfect. Thanks for sharing!
Woo!! This makes me so happy to hear, Marie! I’m so pumped this baked oatmeal was a hit for you. Thanks for the review. I so appreciate it!
My whole family loves this recipe! Breakfast food is hard with dietary restrictions and my kids don’t like many breakfast foods. This one has been enjoy by all and is now a staple! Thank you!
I love hearing this, Elizabeth! I’m so glad everyone has been enjoying this baked oatmeal. Thanks so much for the review!!
My absolute favorite recipe from the whole website. I get so excited when my son wakes up early so that I can whip this up in the morning… even if that wake up time is 4:30am like today! It’s just that good!
So glad this oatmeal has been a hit for your family, Lynde! Thanks for trying it and coming back to leave a review. I really appreciate it!
Have you every tried to freeze the baked oatmeal? Any tips?
Yes!! I love freezing baked oatmeal. When freezing, I recommend cutting the oatmeal into portions, wrap in plastic wrap and place the portions in a large freezer bag. The individual servings make it easier for reheating.
To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm. For individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!
So delicious! I mashed the bananas instead of slicing them just because I don’t like the texture of bananas. This was a little sweet for my personal taste so might reduce the amount of maple syrup next time but will absolutely be making this again! It is great leftover too!
Yay! I’m so glad you enjoyed baked oatmeal even if the maple syrup was a bit too much for you. Definitely try reducing next time so it’s the perfect amount of sweetness. Thanks for the review, Taylor!
Eating this right now and it’s absolutely delicious! I made it exactly as written and it turned out great. Now I can’t wait to try some variations! Thanks for an easy, healthy way to jazz up breakfast.
Yay!! So happy to hear this oatmeal was a hit, Amber! Thanks for making it and coming back to leave a review :).
This is the most scrumptiously delicious oatmeal treat I’ve ever had I will keep making it is superb my family loved i t. They’ve already put in a request for me to make it for him for Christmas breakfast. Awesome I’m really looking forward to other recipes 👌👍🥰😋Thank you.
Yay!! This makes me so happy to hear, Clara! Thanks for the review. I really appreciate it!
So happy to have found this recipe, I will be making oats this way from now on. Next time I want to try adding diced apples, I am sure will be delicious as well.
Thanks!
Ah yay! So happy to hear you enjoyed this maple pecan baked oatmeal, Lariza. Thanks for the review. I really appreciate it!
I’m going to add this to my Christmas breakfast spread. It looks delicious!! Happy Holidays!!
Woo!! Let me know how it turns out for you :).
Do you think you can make this without the coconut oil?? I’m trying to keep the fat down and I love the nuts!
This is so easy and delicious! Thank you
Yes! You can totally skip the coconut oil if you’d like! Let me know how it turns out!
Can you use regular milk for this recipe?
Totally! Any type of milk will work.
This baked oatmeal is delicious. I am making for the second time in two weeks. Everyone in my family loves it!
Yay!! I love hearing this, Lisa. So pumped it’s been a hit. Thanks for the review!
I do no have any coconut oil. What else works
You can use softened or melted butter or skip the coconut oil all together, if needed!
This looks so tasty. This would be great for breakfast.
Hey Keira- let me know if you try it out! It’s perfect for breakfast :).
Are the nutrition facts you posted for 1 serving?
Yep! There are four servings and the nutrition information is for one of the servings. Let me know if you make it and how it turns out!
Very good recipe. I don’t usually eat breakfast but this definitely makes me want to. I will make this often!
Yay! So happy to hear that, Sue. Thanks for coming back to leave a review.
This recipe looks delicious. I will definitely try it. Question: Can I leave out the bananas?
Hi, Tanya! You definitely can, though I recommend replacing it with apple sauce. It helps with moisture and also adds a little sweetness.
Can I freeze the left overs?
Hi, Mandy! You can store it in an airtight container in the freezer for up to 3 months. When freezing, I recommend cutting the oatmeal into portions, wrapping each in plastic wrap and placing the portions in a large freezer bag. The individual servings make it easier for reheating! I hope this helps 🙂
This looks amazing!
This looks amazing. I need to make this for the week.
Yes!! Let me know if you end up trying it.
Can you substitute almond milk for regular milk?
Yes! Any milk will work for this recipe!
This sounds delicious! Can you add frozen blueberry to the mixture and it still cook properly?
Hi Lauren – I have not personally tried adding blueberries to this recipe. It should work out fine, but if you are looking for a blueberry baked oatmeal, here is one I have on the blog. Let me know if you give this a try! Enjoy
What can I use instead of bananas?
Hi Barb – You can replace the bananas with apple sauce. It helps with moisture and also adds a little sweetness. Enjoy!
I was hoping to be able to sub. applesauce in this yummy recipe. But, how much? Maybe 1/2 cup? I’ve never made Baked Oatmeal and really want to try this one.
Hi Donna – Yes! You can replace the bananas with apple sauce. It helps with moisture and also adds a little sweetness. I would suggest starting with 1/4 cup and if the mixture seems too thick, you can add another 1/4 cup. If you give this recipe a try, I’d love to hear how it turns out. Enjoy!
How much apple sauce do you substitute for the bananas?
Hi Judith – I would start with 1/4 cup and if the batter seems too thick, I would add another 1/4 cup. If you give this recipe a try, I’d love to hear how it works out for you. Enjoy!
i swapped out bananas for applesauce (unsweetened) – 1/4 worked perfectly for me!
*1/4 CUP!
I just made it for breakfast today 😋 easy to prepare and so delicious, I used date paste instead of maple syrup, am reducing my sugar, planning to made this recipe more often, thank for sharing.
Absolutely! I am excited to hear that you are loving this recipe, Edna. Thank you so much for your review + star rating, I really appreciate it!
I made this recipe and the taste is great mine came out very dry. Any Suggestions
Hi Terri – Did you change anything about the recipe? Was the mixture dry before putting it into the pan?
great recipe! question – if i wanted to add maple syrup, should i cut back on an equal amount of almond milk? or would it be better to sweeten with a couple of tablespoons of brown sugar?
Hi Terry – This recipe calls for 1/4 cup maple syrup. Are you wanting to omit that and use brown sugar instead?
i actually wanted to make it sweeter for my husband and wasn’t sure the best way to do that.
I can’t tell from the video, but I expected this to be more dry because it was baked. I’ve had mine in the oven for 40 mins Plus and it’s still wet under the top. Is it supposed to be like that?
Hi Kathy – They are not supposed to be wet (as in still liquid), you should be looking for more of a cake like consistency. Let me know how these turned out for you.
I make this minus the maple syrup, and I have made it cheaper by substituting walnuts for the pecans. I serve it cold with fresh berries and milk, it is delicious and filling. I get right through to lunch on it (about 6hrs), no morning tea required. I love this recipe. 😋
Yay! I am excited to hear that you are loving this recipe, Cathie. Thank you so much for your review + star rating, I so appreciate it!
Is there another oil I can use besides coconut? I meant to grab some at the store and forgot. Was hoping to make this for breakfast tomorrow.
Melted butter should work! Let me know how this recipe turns out for you, Sarah. Enjoy!
Hi Brittany,
I’d definitely like to try this recipe. Bought sweetened almond milk by mistake, could I still use it and maybe cut down on the maple syrup.
Hi Irene – Yes, you can still use it, I would cut the maple syrup down a bit to tame the sweetness. Hope you enjoy this recipe!
Made this for breakfast this morning. It was so good. The mild sweetness was just perfect. A nice change from my usual breakfast choices. Enjoyed it very much.
YUM! I am excited to hear that you are loving this recipe, Gwen. Thank you so much for sharing your review + star rating, it means so much to me!
I loved this recipe. I double it and made one for my house and a second for my daughters house. We have lots of family in town tons on children. Everyone loved it. We served it with optional sides. Pure maple syrup, brown sugar and fresh berries. Everyone ate it. Even the littles. It’s a keeper.
YUM! Sounds delicious, I am so excited that this recipe is a hit for the whole family, Maria. Thank you for your review + star rating, it means so much to me!
i tried this and immediately passed it on to fam and friends, wonderful to make ahead and freeze individual portions you can take out and zap in microwave or reheat in oven, thanks so much!
Aw this means so much to me, MB. I am so glad you loved this recipe, thank you so much for sharing the recipe. I appreciate your review & star rating too!
this looks and sounds delicious but what can I substitute for the banana?
Hi Jennifer – You can use applesauce! Hope you love this one!
I will, this weekend I will try it. Looks yummy!
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?
Oops. Yes, I updated the recipe. Thanks for catching that. 🙂