Pecan Pie Baked Oatmeal has all the cozy flavor of pecan pie in an easy, make-ahead breakfast. This pecan oatmeal is soft and chewy in the middle, packed with toasted pecans, cinnamon, maple syrup, and molasses, and baked until golden. If you love baked oatmeal but want something that feels a little more like dessert, this one's for you!
Oatmeal sometimes gets a bad reputation. After all, if it's good for us, it can't possibly taste good, right? Wrong! When your healthy breakfast tastes like dessert, what can be better than that?
Once you try baked oatmeal, you may never want to stir a pot again. Just like my blueberry baked oatmeal, this pecan pie version combines oats, sweeteners, eggs, baking powder, and spices.
And if you're still not sold, this pecan baked oatmeal comes together in one bowl, can be prepped ahead, and makes the perfect easy Thanksgiving breakfast!
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What makes this pecan oatmeal taste like pecan pie
There are a few things that give this baked oatmeal its pecan pie flavor. Maple syrup and dark brown sugar bring sweetness and caramel notes, while a little molasses adds the deeper flavor you usually get from corn syrup in a classic pecan pie. Add plenty of cinnamon and toasted pecans, and you get a cozy baked oatmeal that tastes much more indulgent than your average bowl of oatmeal.
Ingredients
Here is what you'll need to make this pecan pie baked oatmeal.
- Oatmeal- Use old-fashioned oats, not instant or quick-cooking.
- Baking powder- Helps to give the oatmeal a little rise.
- Cinnamon-Ground cinnamon for some warm spice.
- Salt- Balances out the sweetness.
- Eggs-Large eggs for binding and rising.
- Milk- Keeps the oatmeal extra fluffy and light.
- Sweetener- I use a trifecta of maple syrup, brown sugar, and molasses to get that pecan pie taste.
- Vanilla extract- Use pure vanilla extract for spice.
- Melted butter- Unsalted.
- Pecans- Toasted is best, but you can skip this step if you are short on time.
See the recipe card for quantities.
Pecan pie oatmeal step by step
Below is a quick visual on how to make pecan pie-baked oatmeal. Full instructions are located in the recipe card.
Step 1. Start by preheating the oven to 350℉. Line a 9x9 baking pan with parchment or grease the pan. Combine the oats, baking powder, salt, and cinnamon.
Step 2. Add the milk, vanilla, sugar, maple syrup, molasses, butter, and eggs. Stir until combined.
Step 3. Fold the pecans into the batter and stir until fully incorporated.
Step 4. Pour the mixture into the prepared pan and bake for 35-45 minutes, or until the top is golden brown and the oatmeal is slightly firm.
👩🍳Expert tip
For the best flavor, toast the pecans before adding them to the oatmeal. Spread them on a baking sheet and toast at 350°F for 5-7 minutes, or until fragrant. Let them cool before chopping.
Substitutions and variations
- Nuts: If you're allergic to pecans or simply prefer a different type of nut, you can substitute pecans with almonds, walnuts, cashews, or any other nut of your choice.
- Spices: You can customize the spices to suit your taste. Nutmeg, allspice, or even pumpkin pie spice can be used instead of or in addition to the cinnamon.
- Milk: You can swap out the milk for a dairy-free alternative such as almond or soy.
What to serve with pecan oatmeal
This pecan pie oatmeal tastes amazing on its own, but why not get creative and try some of these toppings?
- Sliced Bananas: Bananas and pecans are a match made in heaven.
- Greek Yogurt: A scoop of Greek yogurt can add creaminess, protein, and a slight tang to your oatmeal.
- Maple Syrup: Drizzle a little maple syrup over the pecan pie oatmeal for extra sweetness.
- Sliced Apples or Applesauce: Apples pair well with pecan pie flavors.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for 3-4 days. Individual portions can be reheated in the microwave for 20-30 seconds, or until warmed through. For longer storage, freeze individual portions for up to 2-3 months.
This pecan oatmeal is also a great make-ahead breakfast option for busy mornings. Make a batch on Sunday, and you'll have breakfast all week long! You can double the recipe if you have many hungry mouths to feed.
FAQ
You can serve this baked pecan pie oatmeal either warm or at room temperature. If removing from the fridge, you can place it on a microwave-safe dish and reheat for 20-30 seconds.
If you don't have molasses, feel free to use more of the maple syrup or the brown sugar, or a mixture of the two.
Yes. Bake the oatmeal as directed, allow it to cool, then cover and refrigerate. Reheat individual portions in the microwave when ready to serve.
Yes. Once cooled, cut the baked oatmeal into individual portions and freeze in an airtight container or freezer-safe bag for up to 2-3 months. Thaw and reheat before serving.
Looking for oatmeal pairings?
Try some of my favorites.
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Pecan Pie Baked Oatmeal
Equipment
- 9x9 inch baking pan
Ingredients
- 2¼ cups old fashioned oats *not quick cooking or instant
- 2 teaspoon baking powder
- ¼ teaspoon kosher or fine sea salt
- 1½ teaspoon ground cinnamon
- 2 large eggs
- 1¼ cup milk whole, low-fat or non-dairy
- ¼ cup molasses
- 3 tablespoon dark brown sugar
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2 tablespoon maple syrup
- 4 tablespoon unsalted butter, melted
- 1 cup chopped pecans, toasted toasting is optional
Instructions
- Preheat the oven to 350℉. Grease a 9x9 inch square baking pan or line with parchment paper.
- In a medium bowl, combine the oats, baking powder, salt, and cinnamon.2¼ cups old fashioned oats, 2 tsp baking powder, ¼ tsp kosher or fine sea salt, 1½ tsp ground cinnamon
- Add the eggs, milk, molasses, brown sugar, maple syrup, vanilla, and melted butter. Stir to combine.2 large eggs, 1¼ cup milk, ¼ cup molasses, 3 tbsp dark brown sugar, 2 tbsp maple syrup, 4 tbsp unsalted butter, melted, 1 tsp pure vanilla extract or vanilla bean paste
- Add the pecans and mix to combine. Pour the mixture into the prepared 9x9-inch baking dish. Spread evenly. Bake at 350℉ for 35-45 minutes or until golden brown and set (it should feel slightly firm). Allow to cool slightly. Cut into squares and serve warm or at room temperature.1 cup chopped pecans, toasted
Notes
- Stored properly, pecan pie baked oatmeal can stay fresh in the refrigerator for about 3-4 days and in the freezer for up to 2-3 months. When storing, allow it to cool first, then wrap it tightly in plastic wrap or aluminum foil.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Marilyn says
I generally find pecan pie to be way too sweet for my taste but something about the combination of ingredients as an oatmeal makes it just sweet enough without going overboard! Her recipes are so well balanced in flavor!!!
Jennifer says
So glad you liked it Marilyn!