Name: Pecan Pie Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 1 cup chopped pecans (plus extra for topping); 2 large eggs; 1 3/4 cups milk (dairy or non-dairy); 1/3 cup maple syrup; 1/4 cup brown sugar; 1/4 cup melted butter or coconut oil; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp salt; 1 tsp baking powder

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Pecan Pie Baked Oatmeal is a cozy, sweet breakfast that brings the flavors of a holiday dessert into a warm and nourishing morning dish. I love how the caramel-like maple syrup and brown sugar blend with toasted pecans and hearty oats, creating a breakfast that tastes indulgent but feels wholesome. It’s perfect for slow mornings, meal prep, or sharing with family.

Why You’ll Love This Recipe

I love this recipe because it’s like having dessert for breakfast—but in a way that fuels my day. It’s packed with fiber from oats, has a soft, custard-like center, and gets that signature pecan pie crunch on top. It’s simple to make, fills the kitchen with a delicious aroma, and stores beautifully for leftovers. Pecan Pie Baked Oatmeal

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Old-fashioned rolled oats
Chopped pecans (plus extra for topping)
Eggs
Milk (dairy or non-dairy)
Maple syrup
Brown sugar
Butter (melted) or coconut oil
Vanilla extract
Ground cinnamon
Salt
Baking powder

Directions

I preheat the oven to 350°F (175°C) and grease a baking dish.
In a large bowl, I whisk together the eggs, milk, maple syrup, brown sugar, melted butter, vanilla, cinnamon, salt, and baking powder.
I stir in the oats and chopped pecans, mixing until well combined.
I pour the mixture into the prepared dish and sprinkle extra pecans on top.
I bake for 35–40 minutes, or until the center is set and the top is golden.
I let it cool slightly before slicing and serving warm.

Servings and timing

This recipe makes about 6 servings and takes 45 minutes total, including baking time. It’s great for a hearty breakfast, weekend brunch, or make-ahead meal prep.

Variations

I add a mashed banana or chopped apple for extra fruit and sweetness.
I stir in a handful of dark chocolate chips for a dessert twist.
I swap the maple syrup for honey or agave, if preferred.
I make it dairy-free with almond or oat milk and coconut oil.

storage/reheating

I store leftovers in the fridge for up to 5 days. I reheat individual slices in the microwave or warm the whole dish in the oven at 300°F (150°C) until heated through. It can also be frozen in portions and thawed overnight before reheating. Pecan Pie Baked Oatmeal

FAQs

Can I use quick oats instead of rolled oats?

Rolled oats give the best texture, but I’ve used quick oats in a pinch—they just make the bake slightly softer.

Is it sweet like pecan pie?

It’s gently sweet, not overly rich. I can adjust the maple syrup or brown sugar to suit my taste.

Can I make this vegan?

Yes! I use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and non-dairy milk, plus coconut oil or vegan butter.

Do I have to toast the pecans first?

It’s optional, but toasting brings out their nutty flavor and makes the topping extra crunchy.

Can I make this the night before?

Absolutely. I mix everything, pour it into the baking dish, cover, and refrigerate overnight. I bake it fresh in the morning.

Conclusion

Pecan Pie Baked Oatmeal is a warm, satisfying way to enjoy one of my favorite desserts—without the sugar crash. It’s easy, filling, and full of flavor, making it a go-to recipe when I want something special for breakfast. Whether I’m baking it for the week or serving it to guests, this oatmeal always brings cozy vibes and happy plates.