Description
A cozy, gluten-free baked oatmeal that captures the warm, nutty flavors of pecan pie. With cinnamon, maple syrup, and toasted pecans, this nourishing breakfast feels like dessert while being wholesome enough for busy mornings or weekend brunch.
Ingredients
Scale
- 2 cups certified gluten-free rolled oats
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1½ tsp baking powder
- ¼ tsp fine sea salt
- 2 large eggs
- 1¾ cups milk of choice (almond, oat, or dairy)
- ¼ cup pure maple syrup
- 2 tbsp coconut sugar or brown sugar
- 1 tsp pure vanilla extract
- 2 tbsp melted coconut oil or unsalted butter
- ¾ cup chopped pecans
- 2 tbsp maple syrup
- 1 tbsp melted coconut oil
- Pinch of cinnamon
- Optional: sprinkle of flaky salt for serving
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- In a large bowl, mix oats, cinnamon, nutmeg, baking powder, and salt.
- In another bowl, whisk eggs, then add milk, maple syrup, coconut sugar, vanilla, and melted coconut oil. Whisk until combined.
- Pour wet ingredients into the dry mixture and stir until fully combined. Transfer to the prepared baking dish.
- In a small bowl, mix chopped pecans, maple syrup, coconut oil, and cinnamon. Spread evenly on top of the oatmeal mixture.
- Bake for 35–40 minutes until golden and set in the center. Let cool 5–10 minutes before serving.
Notes
Use rolled oats, not quick oats, for the best texture. Let oatmeal rest after baking for easier slicing. For meal prep, reheat with a splash of milk to restore creaminess. Try adding apples, bananas, or chocolate chips for fun variations.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 13g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg