Pecan Pie Baked Oatmeal : Cozy & Healthy Breakfast

There’s nothing like starting your morning with something warm, comforting, and nourishing—and this Pecan Pie Baked Oatmeal is all of that and more. Imagine your favorite fall dessert, pecan pie, transformed into a hearty, healthy, and gluten-free oatmeal bake that’s perfect for breakfast or meal prep.

This cozy dish combines rolled oats, chopped pecans, maple syrup, and warming spices into a soft, lightly sweetened baked oatmeal that’s easy to make and even easier to love. Whether you’re prepping meals for the week or making something special for a holiday brunch, this fall oatmeal bake is a delicious, family-friendly solution.

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A Warm, Nutty Twist on Classic Baked Oatmeal Recipes

Baked oatmeal is a staple in many households for its simplicity and versatility. But this version takes it to another level by infusing all the rich, nutty flavors of pecan pie into a wholesome breakfast bake. The result is a dish that feels indulgent yet fuels your day with complex carbs, fiber, and plant-based goodness.

This pecan pie baked oatmeal works beautifully as a main dish at brunch, a snack during the afternoon, or part of your weekly delicious meal prep routine. Plus, it’s naturally gluten-free and easy to make vegan.

Perfect for Fall Meal Prep, Holiday Mornings, or Healthy Indulgence

Why this recipe will quickly become a fall favorite:

• Tastes like dessert, but it’s actually good for you
• Great for batch cooking and meal prep
• Easy to adapt to vegan and dairy-free diets
• Freezes well for grab-and-go breakfasts
• Loved by both kids and adults

Whether you’re cooking for yourself, your family, or a holiday crowd, this dish brings the flavor and warmth of pecan pie overnight oats into a convenient, bake-and-slice format.

Wholesome Ingredients for Gluten-Free Pecan Pie Oatmeal

Here’s what you’ll need to make this pecan pie baked oatmeal:

Dry Ingredients:

• 2 cups gluten-free rolled oats
• 1½ teaspoons ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup chopped pecans (divided)

Wet Ingredients:

• 2 cups unsweetened almond milk (or other milk of choice)
• 2 large eggs (or flax eggs for vegan)
• ⅓ cup maple syrup
• 2 tablespoons coconut oil or melted butter
• 1½ teaspoons vanilla extract

Tip: For extra pie-like richness, stir in 2 tablespoons of unsweetened applesauce or mashed banana.

Everything You Need to Make a Delicious Oatmeal Bake

You don’t need fancy tools to make this recipe. Just:

• Mixing bowls
• Whisk or spoon
• Measuring cups and spoons
• 8×8 or 9×9-inch baking dish
• Oven and cooling rack
• Spatula for slicing and serving

Optional: A blender if you’re making your own flax eggs or nut milk.

How to Make Cozy Pecan Pie Baked Oatmeal from Scratch

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease your baking dish or line with parchment paper.

Step 2: Mix Dry Ingredients
In a large bowl, combine oats, cinnamon, nutmeg, baking powder, salt, and ½ cup of chopped pecans. Stir to distribute evenly.

Step 3: Whisk Wet Ingredients
In another bowl, whisk together the almond milk, eggs (or flax eggs), maple syrup, melted coconut oil, and vanilla extract.

Step 4: Combine and Pour
Add the wet mixture into the dry ingredients and stir until fully combined. Pour the mixture into the prepared baking dish and top with the remaining pecans.

Step 5: Bake
Bake for 35–40 minutes, or until the center is set and the top is golden brown. Let cool for at least 10 minutes before slicing.

Step 6: Serve or Store
Enjoy warm or at room temperature. Drizzle with extra maple syrup or a dollop of yogurt if desired.

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Get the Best Texture and Flavor in Every Bite

• Use rolled oats, not quick oats—for the perfect chewy texture
• Toast your pecans before adding for deeper flavor
• Don’t skip the salt—it enhances all the warm spices and sweetness
• If using flax eggs, let them sit for 10 minutes to gel properly
• Let the bake rest before cutting for clean slices

Want more dessert-style indulgence? Try adding a splash of vanilla almond milk over your serving.

Pumpkin Pecan, Vegan Options, and More Flavor Swaps

This recipe is flexible and easy to customize. Try these delicious ideas:

Pumpkin Pecan Baked Oatmeal: Add ½ cup pumpkin purée and reduce almond milk to 1½ cups. Add pumpkin pie spice for a fall-inspired twist.

Vegan Baked Oatmeal: Use flax eggs and plant-based milk. Replace butter with coconut oil or avocado oil.

Apple Pecan Baked Oatmeal: Stir in ½ cup diced apples for sweetness and texture.

Chocolate Chip Version: Add ⅓ cup dairy-free chocolate chips for a dessert-style treat.

Low-Sugar Option: Use a sugar-free syrup or reduce the maple syrup and boost flavor with extra cinnamon and vanilla.

How to Enjoy This Oatmeal for Breakfast, Brunch, or Meal Prep

There are so many ways to serve pecan pie baked oatmeal:

• As a warm breakfast with a drizzle of almond butter or maple syrup
• Chilled with yogurt and fruit for a breakfast parfait
• Cut into bars for a lunchbox-friendly snack
• On a brunch buffet alongside muffins and fruit salad
• As a dessert with a scoop of dairy-free ice cream or coconut cream

Pair it with your morning coffee or a warm chai latte for the ultimate cozy combo.

Refrigerating, Freezing, and Reheating Tips

To Store:
Refrigerate leftovers in an airtight container for up to 5 days.

To Freeze:
Slice into squares and freeze individually wrapped pieces. Reheat in the microwave for 1–2 minutes or in a 350°F oven for 10 minutes.

To Make Ahead:
Mix all the ingredients the night before and refrigerate. Bake in the morning for fresh, warm oatmeal.

This is a true free breakfast meal—just heat and eat!

A Nutritious, Gluten-Free Breakfast That Feels Like Dessert

Approximate Nutrition per Serving (1 of 9 squares):

• Calories: 230
• Protein: 5g
• Fat: 13g
• Carbohydrates: 24g
• Fiber: 3g
• Sugar: 7g

This gluten-free oatmeal is packed with healthy fats from pecans, complex carbs from oats, and natural sweetness from maple syrup. It’s filling, balanced, and keeps you satisfied all morning.

Prevent Soggy, Dry, or Bland Oatmeal Bakes

Avoid these common mistakes:

• Using instant oats—they absorb too much liquid and turn mushy
• Skipping the fat—healthy oils or butter are needed for moisture
• Overbaking—watch closely after 35 minutes to avoid dryness
• Underseasoning—spices and salt are crucial for that pecan pie flavor
• Cutting too soon—cool for 10 minutes to help it set

Bake it right, and you’ll have a perfectly chewy and golden oatmeal square every time.

Great for Families, Busy Mornings, and Free Breakfast Ideas

This recipe is ideal for:

• Busy mornings when you want breakfast ready-to-go
• Families with picky eaters—it tastes like a treat but is made with real ingredients
• Meal preppers who want quick, reheatable options
• Holiday guests—everyone loves a slice of something warm and sweet
• Anyone needing gluten-free, dairy-free, or vegan breakfast ideas

It’s one of those baked oatmeal recipes you’ll come back to season after season.

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All About Baked Oatmeal, Gluten-Free Swaps, and Vegan Substitutes

Can I use steel-cut oats?
No, they won’t cook properly in this recipe. Stick to rolled oats.

Can I make this nut-free?
Yes—just skip the pecans or replace them with pumpkin seeds or sunflower seeds.

Can I use another sweetener?
Honey or agave work well. For sugar-free, use a natural alternative like monk fruit syrup.

Can I make it without oil?
Yes—use applesauce or mashed banana, but note the texture may be slightly denser.

Does this work as overnight oats?
For a no-bake version, try pecan pie overnight oats healthy style by soaking the same ingredients overnight and serving cold.

Why This Pecan Pie Baked Oatmeal Deserves a Spot in Your Meal Plan

This cozy pecan pie baked oatmeal is the perfect mix of indulgent and nourishing. It satisfies your sweet tooth while keeping your morning on track with healthy carbs, fats, and fiber. Whether you’re craving something warm and festive or just need a new oatmeal bake breakfast vegan recipe, this one delivers.

Make it once, and you’ll see why it becomes a staple from fall through winter and beyond.

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