If you love cozy breakfasts that taste like dessert but are nourishing enough for any day of the week, you’re about to fall hard for Pecan Pie Baked Oatmeal. This recipe wraps everything we crave in a slice of classic pecan pie—those rich, buttery notes, the crunch of toasted pecans, and that irresistible aroma of cinnamon—into a simple, make-ahead oat bake. Whether you’re treating yourself on a lazy Sunday morning or serving a hungry crew, this dish guarantees all the comfort of pie in a breakfast you’ll feel good about.
Ingredients You’ll Need
The magic of Pecan Pie Baked Oatmeal lies in its cozy, pantry-friendly ingredients. Each element adds its signature touch, creating layers of flavor, texture, and that oh-so-inviting golden color. Here’s what you’ll need—and why you don’t want to skip a single one!
- Old-fashioned rolled oats: These build the chewy foundation and deliver the classic “baked oatmeal” texture you crave.
- Chopped pecans (plus more for topping): Toasty, nutty texture with that unmistakable pecan pie flavor.
- Packed brown sugar: Adds rich, caramel notes and helps the oats bake up soft, never dry.
- Cinnamon: Brings warmth and a gently spiced aroma that’s essential to the pie experience.
- Baking powder: Gives the oatmeal lift so it bakes up light and never dense.
- Salt: A little pinch balances all the sweetness and deepens every bite.
- Large eggs: Bind everything together and add satisfying richness.
- Milk (any kind): Keeps the oatmeal moist—use dairy or your favorite plant-based option.
- Maple syrup: A nod to pecan pie’s gooey filling and a natural way to deepen sweetness.
- Unsalted butter (melted and slightly cooled): Deliciously buttery, just like the best slices of pecan pie.
- Vanilla extract: A dash gives that homemade aura and rounds out every spoonful.
How to Make Pecan Pie Baked Oatmeal
Step 1: Preheat and Prep
Begin by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish—this makes cleanup simple and ensures those golden edges. Set it aside so you’re ready to bake as soon as the mixture comes together.
Step 2: Mix Dry Ingredients
In a large mixing bowl, add your rolled oats, chopped pecans, brown sugar, cinnamon, baking powder, and salt. Stir everything together so the cinnamon and sugar tuck into every oat and nut—this is where the flavors mingle right from the start!
Step 3: Whisk Wet Ingredients
Grab a separate bowl and whisk together the eggs, milk, maple syrup, melted butter, and vanilla extract. This blend brings richness, a hint of sweetness, and that undeniable aroma you’ll start to notice even before baking.
Step 4: Combine Wet and Dry
Pour your wet ingredients into the bowl of dry ingredients. Stir gently but thoroughly—don’t be afraid to make sure every oat is coated, but avoid overmixing to keep the final bake light and inviting.
Step 5: Assemble and Decorate
Pour the mixture into your prepared baking dish, spreading evenly. Sprinkle a generous hit of extra chopped pecans on top for that signature crunch and a lovely, toasted finish once baked.
Step 6: Bake to Perfection
Bake in the preheated oven for 35 to 40 minutes. You’ll know your Pecan Pie Baked Oatmeal is done when the edges turn golden and the center feels set. Let it cool for 5 to 10 minutes so you can slice into neat, tender squares.
How to Serve Pecan Pie Baked Oatmeal
Garnishes
This baked oatmeal welcomes a little customization on top! Try a drizzle of warm maple syrup, an extra dusting of cinnamon, or a dollop of creamy Greek yogurt. For special mornings, a splash of milk over each serving makes it even more comforting.
Side Dishes
Pair Pecan Pie Baked Oatmeal with a crisp fruit salad, a few breakfast sausages, or your favorite eggs. A hot mug of coffee or chai on the side is practically required for the true pie-for-breakfast experience!
Creative Ways to Present
If you’re serving brunch, cut the oatmeal into cubes and stack them on a platter with pretty picks. Or, bake the oatmeal in individual ramekins for a charming, single-serve treat that feels extra special. You can even layer squares with yogurt and fruit for a breakfast parfait twist.
Make Ahead and Storage
Storing Leftovers
If you have extras, let the oatmeal cool completely, then cover tightly or transfer to an airtight container. Stored in the refrigerator, it holds beautifully for up to 4 days, making it perfect for meal-prep breakfasts.
Freezing
Pecan Pie Baked Oatmeal freezes surprisingly well! Once cooled, cut into squares and wrap each piece individually or place parchment paper between layers in a freezer-safe container. Freeze for up to two months—simply thaw in the fridge overnight before reheating.
Reheating
For a quick heat-up, microwave individual servings for about a minute, or until warmed through. You can also reheat larger portions in a 325°F oven for 10-15 minutes, covered loosely with foil to preserve that soft, baked texture.
FAQs
Can I make Pecan Pie Baked Oatmeal dairy-free?
Absolutely! Swap out the milk for any plant-based alternative and use a dairy-free butter substitute. The oats and pecans will shine just as brightly without dairy.
What’s the best way to keep the oatmeal from getting soggy?
Let it cool uncovered for 5–10 minutes after baking, which evaporates excess steam and helps set the texture. Storing leftovers properly (uncovered until cool, then airtight) also keeps things chewy, not mushy.
Can I use steel-cut or instant oats?
For the perfect texture, stick with old-fashioned rolled oats. Instant oats turn mushy and steel-cut oats won’t fully cook in this method, so substitutions aren’t recommended here.
Is it sweet enough for dessert?
Yes! Pecan Pie Baked Oatmeal definitely has dessert-worthy vibes thanks to the brown sugar, maple syrup, and buttery pecans. Top with whipped cream or vanilla ice cream for a lovely, unconventional treat after dinner.
Can I assemble this the night before?
Definitely. Mix everything together, pour into your baking dish, cover tightly, and refrigerate overnight. In the morning, uncover and bake directly from the fridge (you may need to add a few extra minutes to the baking time).
Final Thoughts
Bringing together the best parts of pie and breakfast, Pecan Pie Baked Oatmeal is a little lux, a lot comforting, and endlessly adaptable. I hope it becomes a new favorite at your table—give it a try and prepare for cheers at your next breakfast or brunch!
Print
Pecan Pie Baked Oatmeal Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Enjoy the flavors of pecan pie in a wholesome breakfast with this Pecan Pie Baked Oatmeal recipe. It’s a perfect blend of hearty oats, crunchy pecans, and warm spices, all baked to perfection.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 cup chopped pecans (plus more for topping)
- 1/3 cup brown sugar (packed)
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 3/4 cups milk (any kind)
- 1/4 cup maple syrup
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Mix dry ingredients: Combine oats, pecans, brown sugar, cinnamon, baking powder, and salt in a bowl.
- Whisk wet ingredients: In another bowl, whisk eggs, milk, maple syrup, melted butter, and vanilla.
- Combine and bake: Mix wet ingredients into dry, pour into dish, top with pecans, and bake for 35–40 minutes.
- Cool and serve: Let cool for 5–10 minutes before serving.
Notes
- Serve warm with milk or yogurt.
- Prep ahead and bake in the morning.
- For dairy-free, use plant-based milk and butter alternatives.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 13g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
