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!
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!
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!
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!
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!!
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!
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!
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!
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!
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.
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.