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5 from 15 votes

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.


Calories: 254kcal | Carbohydrates: 26g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 199mg | Potassium: 223mg | Fiber: 3g | Sugar: 11g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg