If you’re a fan of pecan pie and you’re a fan of oatmeal, you’re going to love this Pecan Pie Baked Oatmeal! It’s basically my Baked Amish Overnight Oatmeal with a candied pecan pie style topping. It’s perfect for chilly Fall mornings as we get closer to Halloween AND Thanksgiving. This Pecan Pie Baked Oatmeal would actually make a really great breakfast for the morning of Thanksgiving because you can make it ahead of time and bake it in the morning. No fuss. no muss.
Of course, one of my favorite things about this oatmeal, is for sure the topping, but the ease of making it and having it on hand and ready to go for breakfast is pretty nice too.
These oats DO need to sit overnight in the fridge to soak up all the milk and other goodness before being baked in the morning. So, it’s for sure a plan ahead sort of breakfast. Meanwhile it’s vegetarian and gluten-free (depending on your brand of oats) too!
For sure, this is one of my favorite Fall breakfasts and I can’t wait to make it again.
TheSkinnyFork.com Pecan pie in the form of a bowl of oatmeal! Complete with a candied pecan topping and perfect on a cool Fall morning. Prep Time: 12 Hours & 10 Minutes • Cook Time: 30 Minutes
Servings: 12 • Serving Size: 1 Piece • Calories: 311 • Fat: 18 g • Saturated Fat: 6 g • Carb: 37 g • Fiber: 5 g • Protein: 9 g • Sugar: 3 g • Sodium: 123 mg
Oatmeal:
• 1/2 C. Butter
• 2 Whole Large Eggs
• 1/3 C. Brown Sugar/Sweetener Blend
• 1 1/2 Tsp. Baking Powder
• 1 1/2 Tsp. Vanilla Extract
• 1 Tsp. Ground Cinnamon
• 1/4 Tsp. Salt
• 1 C. Unsweetened Almond Milk
• 3 C. Oats
Pecan Topping:
• 1 C. Chopped Pecans
• 2 Tbsp. Maple Syrup
• 1 Tbsp. Brown Sugar/Sweetener Blend
• 1 Tsp. Ground Cinnamon
• 1/4 Tsp. Vanilla Extract
• Pinch Nutmeg
Directions:
Prepare a baking dish by lightly coating it with non-stick baking spray.
Really, I've found that you can use any size baking dish here. A 13x9" baking dish like what I used will give you a dry more crunchy oatmeal while a smaller/deeper dish will give you one that is more cake-like. The bake time may be adjusted slightly if using a smaller deeper dish.
In a large bowl, beat together the 1/2 C. Light Butter and 2 Whole Large Eggs.
Add in the 1/3 C. Brown Sugar/Sweetener Blend, 1 1/2 Tsp. Baking Powder, 1 1/2 Tsp. Vanilla Extract, 1 Tsp. Ground Cinnamon, and 1/4 Tsp. Sea Salt until no lumps remain.
Add the 1 C. Milk and stir to combine.
Finally, add the 3 C. Oatmeal and stir well.
Pour the mixture out into the prepared baking dish, cover and set in the fridge overnight.
Once the oatmeal has set overnight, remove it from the fridge and preheat the oven to 350 degrees F.
Place the baking dish in the oven to bake for about 30-45 minutes or until the edges are starting to brown and the oatmeal has set.
While the oats are baking, combine 1 C. pecans, 2 Tbsp. maple syrup, 1 Tbsp. brown sugar, 1 Tsp. cinnamon, 1/4 Tsp. vanilla and nutmeg in a medium skillet over a medium-high heat until toasted and well combined, about 3-4 minutes; set aside.
When it's done, remove from the oven and top with the candied pecan topping before dividing evenly into 12 pieces to enjoy!
Step-by-Step Photos:
Nutritional Claims: High Fiber • Low Sodium • Sugar Conscious • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher