This Maple Pecan Baked Oatmeal is a cozy, nutrient-packed breakfast that transforms simple ingredients into a comforting, brunch-worthy dish.
The combination of old-fashioned oats and pecans delivers a fiber-rich, protein-supporting meal that keeps you full and energized throughout the morning.
Maple syrup adds a touch of natural sweetness without overwhelming the palate, while ripe bananas contribute extra fiber and potassium.
With plant-based protein from almond milk and healthy fats from coconut oil and pecans, this recipe balances indulgence with nutrition.
Its versatility makes it perfect for busy mornings—it can be prepared ahead, baked, and portioned for the week, offering a satisfying breakfast or snack with minimal effort.
Easy, wholesome, and delicious, this baked oatmeal is a reliable go-to for everyday meal prep and family-friendly breakfasts.
Must-Have Tools for Perfect Results
8×8 Inch Square Baking Dish
Perfect for evenly baking the oatmeal to a golden finish. Its compact size ensures consistent cooking and is versatile for casseroles, desserts, and meal prep.
Mixing Bowl
A large, sturdy bowl allows thorough mixing of dry and wet ingredients, preventing clumps and ensuring a uniform texture in every bite.
Measuring Cups & Spoons
Accurate measurement is key for flavor balance and baking success. Essential for all home bakers to maintain consistency.
Cooking Spray
Provides a non-stick layer, making it easy to remove the baked oatmeal while protecting the dish from scratches and residue.
Spatula
Ideal for combining ingredients and transferring the batter into the baking dish without spilling, while also useful for scraping bowls clean.
Fiber-Packed Maple Pecan Baked Oatmeal
Equipment
- 1 8×8 inch square baking dish
- 1 Large Mixing Bowl
- Measuring cups and spoons
- Cooking Spray
- 1 Spatula
Ingredients
- 2 cups old-fashioned rolled oats
- 1/2 cup pecans chopped and divided
- 1/4 cup pure maple syrup plus extra for serving
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- Scant 1/2 teaspoon fine sea salt
- 2 cups unsweetened almond milk
- 1 large egg or 1 Tablespoon flaxseed for vegan option
- 2 Tablespoons melted coconut oil
- 2 teaspoons pure vanilla extract
- 2 ripe bananas sliced
- Cooking spray as needed
Instructions
- Preheat and Prepare the Baking Dish: Begin by preheating your oven to 375°F (190°C). While the oven warms, take an 8×8 inch square baking dish and coat it lightly with cooking spray. This step ensures that the oatmeal won’t stick to the dish and will come out cleanly after baking. Make sure to cover the corners and sides evenly, as this will help maintain the shape of your baked oatmeal.
- Combine the Dry Ingredients: In a large mixing bowl, gather the oats, half of the chopped pecans, baking powder, ground cinnamon, and sea salt. Stir these ingredients thoroughly using a spatula or wooden spoon. The oats provide fiber and texture, while the baking powder ensures the oatmeal rises slightly for a light, fluffy interior.Cinnamon adds warmth and aroma, and the pecans contribute a nutty flavor and healthy fats. Mix until the ingredients are evenly distributed and no clumps remain.
- Mix the Wet Ingredients: In a separate bowl or measuring cup, combine the almond milk, maple syrup, egg (or flaxseed for a vegan option), melted coconut oil, and vanilla extract. Whisk these ingredients together until fully blended. This mixture provides moisture, natural sweetness, and richness to the oatmeal. Be sure the coconut oil is fully melted but not hot, to prevent cooking the egg prematurely.
- Combine Wet and Dry Ingredients: Slowly pour the wet ingredients into the bowl of dry ingredients. Use a spatula to fold everything together gently. Stir until all the oats are coated with the liquid and the mixture has a thick but pourable consistency. Be careful not to overmix, as this can make the oatmeal dense. At this stage, you can also fold in the sliced bananas, which will add natural sweetness and a creamy texture during baking.
- Transfer to the Baking Dish: Carefully scrape the oatmeal mixture into your prepared baking dish. Use the spatula to spread it evenly, ensuring the surface is level. This helps the oatmeal bake evenly and creates a uniform texture throughout. Once spread, sprinkle the remaining chopped pecans evenly across the top. These will toast in the oven, adding a delightful crunch and visual appeal.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 35 to 40 minutes. Keep an eye on the top—it should turn golden brown and firm up as it cooks. The aroma of toasted pecans, cinnamon, and maple syrup will fill your kitchen. To test doneness, insert a toothpick into the center; it should come out mostly clean, with only a few moist crumbs.
- Cool and Serve: Once baked, remove the dish from the oven and let it cool for 5–10 minutes. This allows the oatmeal to set, making it easier to cut into squares or scoop out portions. Serve warm, and if desired, drizzle additional maple syrup over the top for extra sweetness. The result is a comforting, hearty breakfast that is both satisfying and wholesome.
- Storage and Meal Prep Tip: If not eating immediately, allow the baked oatmeal to cool completely before storing it in an airtight container in the refrigerator for up to 5 days. You can also freeze individual portions for quick, grab-and-go breakfasts. Reheat in the microwave or oven, and enjoy a delicious, fiber-rich start to your day anytime.
Notes
- Use ripe bananas for natural sweetness and moisture; underripe bananas may result in a less sweet texture.
- Chopped pecans can be lightly toasted beforehand to enhance their flavor.
- For a vegan version, substitute the egg with 1 tablespoon flaxseed mixed with 3 tablespoons water.
- Make-ahead: This baked oatmeal can be prepared the night before and baked fresh in the morning.
- Adjust sweetness by adding more or less maple syrup, depending on preference.
- Experiment with mix-ins like dried cranberries, blueberries, or chocolate chips for variety.
Chef’s Secrets For Best Texture
The key to perfectly tender baked oatmeal is balance. Use old-fashioned rolled oats rather than quick-cooking oats—they provide structure and a satisfying chew.
Don’t overmix when combining wet and dry ingredients; gentle folding ensures a light, fluffy texture without becoming dense.
Allowing the oatmeal to cool for a few minutes before cutting helps it set, so portions hold together beautifully.
Adding sliced bananas directly into the batter contributes both natural sweetness and moisture, which keeps the oatmeal from drying out.
For a richer flavor, lightly toast the pecans before adding them, enhancing their nutty aroma and crunch.
Serving Suggestions For Maximum Enjoyment
Serve your Maple Pecan Baked Oatmeal warm for the coziest experience.
Drizzle with additional maple syrup or a spoonful of nut butter for extra indulgence.
Fresh berries or a dollop of yogurt complement the natural sweetness and add brightness to each bite.
For a brunch-style presentation, sprinkle extra chopped pecans and a pinch of cinnamon on top.
Individual portions can also be topped with sliced bananas or seasonal fruit for variety, making this dish versatile for family breakfasts, meal prep, or even an elegant brunch spread.
Storage Tips For Longer Freshness
Store baked oatmeal in an airtight container in the refrigerator for up to five days.
To reheat, warm individual portions in the microwave for 30–60 seconds or in a preheated oven at 350°F (175°C) for 10–12 minutes.
Freezing is also an option: portion the cooled oatmeal into freezer-safe containers, separating layers with parchment paper to prevent sticking.
Frozen portions can last up to three months and reheat beautifully in the oven or microwave.
Labeling with the date ensures you enjoy the best flavor and texture each time.
Common Questions About This Recipe
1. Can I use another type of milk?
Absolutely! Almond milk works wonderfully, but you can also substitute oat milk, soy milk, or cow’s milk. Adjust sweetness if using naturally sweet milk.
2. Is this recipe gluten-free?
Yes, as long as you use certified gluten-free rolled oats. All other ingredients are naturally gluten-free.
3. Can I make this without bananas?
Yes, you can substitute with unsweetened applesauce, pumpkin puree, or mashed avocado for moisture and sweetness.
4. Can I double the recipe?
Definitely. Use a 9×13-inch baking dish and extend the baking time slightly, checking for doneness with a toothpick.
5. How can I make it extra crunchy?
Top the oatmeal with additional pecans or a sprinkle of granola before baking. You can also broil the top for 1–2 minutes at the end for a lightly toasted finish.
This recipe has been adapted and simplified from the original version by eatingbirdfood. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
