Pecan Pie Baked Oatmeal

This pecan pie baked oatmeal combines the comforting texture of baked oatmeal with the rich flavors of a classic pecan pie. The oatmeal base is soft and custardy, while the topping provides a sweet, nutty crunch.

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The recipe comes together in about 35 minutes. You partially bake the oatmeal base while you prepare the simple stovetop topping, then combine them for a final bake. It’s a wonderful way to enjoy a warm, satisfying breakfast.

Essential Ingredients

• Old-Fashioned Rolled Oats: These provide the best chewy texture. Instant or steel-cut oats will not work the same way in this recipe.
• Pecans: Pecan halves look great for the topping, but chopped pecans work just as well if that’s what you have on hand.
• Milk: Use any dairy or non-dairy milk you prefer. Whole milk or oat milk will result in a richer, creamier dish.
• Brown Sugar: Light or dark brown sugar can be used. Dark brown sugar will add a deeper molasses flavor to both the base and the topping.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Oatmeal Base: Start by preheating your oven and greasing an 8×8-inch baking dish. In a large bowl, combine the dry ingredients: rolled oats, brown sugar, cinnamon, and salt. In a separate bowl, whisk together the milk, eggs, vanilla, and melted butter.

Combine and First Bake: Pour the wet ingredients into the bowl with the oat mixture and stir until everything is evenly moistened. Transfer the mixture to your prepared baking dish and spread it into an even layer. Bake for 10 minutes.

Make the Pecan Topping: While the oatmeal is in the oven, make the topping. Melt the butter, brown sugar, and maple syrup in a small saucepan over medium heat. Bring it to a gentle boil, then stir in the pecan halves to coat them completely.

Add Topping and Finish Baking: Carefully remove the oatmeal from the oven. Pour the warm pecan mixture over the top, spreading it out evenly. Return the dish to the oven and bake for another 10 to 15 minutes, until the oatmeal is set and the topping is bubbly.

Serving Ideas

This baked oatmeal is delicious on its own or with a splash of milk or a dollop of plain yogurt to balance the sweetness.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warm.

FAQ

Can I use steel-cut or instant oats?

This recipe is best with old-fashioned rolled oats. Steel-cut oats require a different liquid ratio and cooking time, and instant oats can become mushy.

Can I make this dairy-free?

Yes, you can easily make this dairy-free. Use your favorite plant-based milk, such as almond or oat milk, and a dairy-free butter substitute.

Can I prepare this the night before?

Yes. You can assemble the oatmeal base (without the topping) in the baking dish, cover, and refrigerate overnight. In the morning, make the topping and proceed with the baking, adding 5-10 extra minutes to the total bake time since it’s starting from cold.

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📖 Recipe Card

Pecan Pie Baked Oatmeal

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• Author: Emma Taylor
• Total Time: 35 minutes
• Yield: One 8x8-inch pan 1x

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Description

A warm and comforting baked oatmeal with a sweet, crunchy pecan topping, reminiscent of your favorite pecan pie.

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Ingredients

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• 2 cups (180g) old-fashioned rolled oats
• 2 tablespoons (25g) packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups (360ml) milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon (14g) unsalted butter, melted
• 1 cup (120g) pecan halves
• 2 tablespoons (28g) unsalted butter
• 2 tablespoons (25g) packed brown sugar
• 1/3 cup (80ml) pure maple syrup

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Instructions

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch (20×20 cm) baking dish.
2. In a large bowl, stir together the rolled oats, 2 tablespoons of brown sugar, cinnamon, and salt.
3. In a separate medium bowl, whisk together the milk, eggs, and vanilla extract. Then, whisk in the 1 tablespoon of melted butter.
4. Pour the wet mixture over the oat mixture and stir until everything is evenly moistened.
5. Transfer the mixture to the prepared dish, spread it into an even layer, and bake for 10 minutes.
6. While the oatmeal bakes, prepare the topping. In a small saucepan over medium heat, combine the 2 tablespoons of butter, 2 tablespoons of brown sugar, and the maple syrup. Bring to a simmer, stirring until the sugar dissolves.
7. Stir the pecan halves into the syrup mixture until they are coated.
8. Carefully remove the partially baked oatmeal from the oven. Pour the warm pecan topping evenly over the surface.
9. Return the dish to the oven and bake for an additional 10 to 15 minutes, until the oatmeal is set and the center doesn’t jiggle. The internal temperature should reach at least 160°F (71°C). Let it cool for a few minutes before serving.

Notes

• For food safety, dishes containing eggs should be cooked to a safe internal temperature of 160°F (71°C).
• The oatmeal will firm up as it cools. Serve it warm for a softer, spoonable breakfast or let it cool completely for firmer, sliceable squares.
• Any type of milk works, including dairy-free alternatives like almond or oat milk. Whole milk will yield a richer result.
• For a deeper flavor, you can toast the pecans in a dry skillet over medium heat for 3-4 minutes before adding them to the topping.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American