Pecan Pie Baked Oatmeal

This hearty baked oatmeal recipe is topped with an irresistible ooey-gooey pecan pie topping, making it the perfect holiday breakfast recipe to make for overnight guests or bring to brunch! (260 cals or 8 WW points)

How to make baked oatmeal with pecans

This post is sponsored by American Pecans.

During the rush of the holiday season, it’s easy to forget that not every meal can consist of cookies, pies, and gingerbread houses. We need real, substantial meals to get us through the baking marathons, the gift shopping and wrapping, the parties (and party prep), and all the little to-dos that pop up along the way. This pecan pie baked oatmeal is just that: a whole-grain breakfast with fiber and protein you need to keep your energy up and your holiday spirit flowing through New Year’s. Bonus: it’s also completely irresistible, thanks to an ooey gooey pecan pie topping.

Pecan Pie Baked Oatmeal

Pecan Pie Topping for Oatmeal

This pecan pie topping is sweet, nutty, and rich, with deep caramel flavor. To make it, you’ll need just 5 minutes and 4 everyday ingredients:

  • Butter
  • Light brown sugar
  • Pure maple syrup
  • Pecans
homemade pecan pie topping

Combine the butter, brown sugar, and maple syrup in a small saucepan, bring the mixture to a bubble, then stir in the pecans and cook until glossy and thick. Yes, you bet it’s rich, but it’s also surprisingly nutritious because of the abundance of pecans. The mix of fiber, protein, flavonoids, and essential minerals, including 60% Daily Value of Manganese and 35% Daily Value of Copper, all work together to make American Pecans a superfood. And because they have a naturally balanced sweet and savory flavor, they’re versatile enough to work in almost any recipe, any time of year.

basic baked oatmeal recipe

How to Make Baked Oatmeal

The baked oatmeal itself is simple, satisfying, and completely nutritious, made without any added sugar (that’s where the pecan pie topping comes in!) and 7 good-for-you ingredients:

  • Old fashioned rolled oats (not quick-cooking)
  • Unsweetened almond milk (any dairy milk or milk alternative will work!)
  • Eggs
  • Vanilla extract
  • Baking powder
  • Ground cinnamon
  • Salt
ingredients for baked oatmeal

It’s thick, hearty, and creamy, with a hint of warmth and natural sweetness from the vanilla and cinnamon—the perfect wholesome base for any number of toppings.

Pecan Pie Baked Oatmeal
Pecan Pie Baked Oatmeal (250 cals or 8 #wwpoints) - This hearty and healthy baked oatmeal recipe is topped with an irresistible ooey-gooey pecan pie topping, making it the perfect holiday breakfast recipe to make for overnight guests or bring to brunch!

Pecan Pie Baked Oatmeal

This hearty and healthy baked oatmeal recipe is topped with an irresistible ooey-gooey pecan pie topping, making it the perfect holiday breakfast recipe to make for overnight guests or bring to brunch!

Prep Time15 mins

Cook Time35 mins

Course: Breakfast, Brunch

Servings: 8

Calories: 254kcal

Author: Andie Mitchell

Baked Oatmeal

  • 2 eggs
  • 2 cups unsweetened almond milk
  • 1 tsp vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 tsp baking powder
  • ¼ tsp ground cinnamon
  • ¼ tsp salt

Pecan Pie Topping

  • 2 tbsp butter
  • ¼ cup packed light brown sugar
  • 2 tbsp pure maple syrup
  • 1 cup pecan halves, roughly chopped
  • Preheat oven to 350° F. Spray the bottom and sides of an 8- or 9-inch square baking dish with cooking spray.

  • In a large bowl, whisk the eggs, milk, and vanilla. Add the oats, baking powder, cinnamon, and salt and mix well.

  • Pour mixture into prepared baking dish. Bake for 15 minutes. (It will go back in the oven with the topping).

  • While the oatmeal is baking during that first 15 minutes, prepare the pecan pie topping. In a small saucepan over medium-high heat, bring the butter, brown sugar, and maple syrup to a boil, whisking constantly to prevent the mixture from burning. Once it has thickened (after about 1 minute), stir in the pecans. Remove the pan from heat.

  • Remove the oatmeal from the oven (after the 10 minutes), spread the pecan mixture over the top, and return to the oven to bake for another 10-15 minutes, until the liquid has been absorbed, and the center is set.

  • Let cool for 10 to 15 minutes before serving alongside milk or yogurt. You can serve it warm or at room temperature. Cover and refrigerate leftovers for up to 4 days.