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Fiber-Packed Maple Pecan Baked Oatmeal

Jessica T. Brown
A wholesome, fiber-rich baked oatmeal infused with maple syrup, pecans, and bananas.
Nutritious, easy to prepare, and perfect for make-ahead breakfasts or brunch.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4

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.