Nothing says “warm and cozy” like this pecan pie baked oatmeal. It’s an irresistible whole-grain and vegetarian breakfast, complete with fiber and protein to start the day out strong.
To make the Baked Oatmeal: 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 oatmeal mixture for 10 minutes. (It will go back in the oven with the topping)
To make the Pecan Pie Topping: While the oatmeal is baking, prepare the pecan pie topping: In a small saucepan over medium-high heat, bring the butter, brown sugar, and maple syrup to a boil. Stir in the pecans.
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.
Serve warm or at room temperature. Cover and refrigerate leftovers for up to 4 days.
Nutrition Facts
Calories
260
Carbs
26g
Fat
15g
Fiber
3g
Saturated Fat
3g
Protein
6g
Sodium
190mg
Did you know?
With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!
