Maple Pecan Baked Oatmeal
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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 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
More Baked Oatmeal Recipes
- Pear Baked Oatmeal
- Chocolate Baked Oatmeal
- Strawberry Banana Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Chai Baked Oatmeal
Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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 vanilla
- 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.
Like This Recipe? Rate & Comment Below!
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. 🙂
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!
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. 🙂
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. 🙂
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!
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 is so good and easy.
Orgnicsoul
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?
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!
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!