Pecan Pie Baked Oatmeal
Cozy Pecan Pie Baked Oatmeal brings holiday flavors to breakfast! This gluten-free recipe is easy, make-ahead friendly, and perfect for busy mornings.
You know what makes a chilly morning absolutely perfect? Waking up to the smell of cinnamon and toasted pecans wafting through your kitchen. That’s exactly what happens when you bake this Cozy Pecan Pie Baked Oatmeal—it’s like having dessert for breakfast, but way healthier and totally gluten-free.
I stumbled onto this Pecan Pie Oatmeal Recipe Healthy version last fall when I was trying to use up a bag of pecans before Thanksgiving. My kids were skeptical at first (oatmeal doesn’t always get the warmest reception around here), but one bite of that caramelized pecan topping and they were hooked. Now it’s our go-to weekend breakfast and holiday morning tradition.
The best part? You can prep everything the night before and just pop it in the oven while you’re making coffee. It’s cozy, nourishing, and honestly tastes like pecan pie had a baby with the world’s fluffiest oatmeal.
If you’re new to gluten-free baking or just need a foolproof breakfast that feels special without the fuss, this Pecan Pie Baked Oatmeal is about to become your new favorite.
Table of Contents
Ingredients
| For the Baked Oatmeal | Amount |
|---|---|
| Rolled oats (certified gluten-free) | 2 cups |
| Baking powder | 1 teaspoon |
| Cinnamon | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Milk (unsweetened almond milk or your choice) | 2 cups |
| Pure maple syrup | 1/4 cup |
| Egg (or 1 chia/flax egg for vegan) | 1 |
| Butter (vegan butter or coconut oil, melted) | 2 Tablespoons |
| Vanilla extract | 1 1/2 teaspoons |
| For the Pecan Topping | Amount |
|---|---|
| Butter (or vegan butter) | 2 Tablespoons |
| Pure maple syrup | 1/4 cup |
| Pecans (roughly chopped or whole) | 1 cup |
Instructions
Preheat & Prep. To start, preheat your oven to 350°F and grease a 2-quart baking dish—an 8×8 or 9×9-inch pan works beautifully. A quick spray of oil or swipe of butter will do the trick and keep your Cozy Pecan Pie Baked Oatmeal from sticking.
Combine Dry Ingredients. In a large mixing bowl, whisk together the oats, baking powder, cinnamon, and salt until everything’s evenly distributed. This step might seem simple, but it ensures every spoonful has that warm, spiced flavor we’re after.
Add Wet Ingredients. Pour in your milk, maple syrup, egg (or chia egg if you’re going vegan), melted butter or oil, and vanilla extract. Stir everything together until it’s well combined and the oats are fully coated—it should look like a thick, pourable batter. Then pour this oatmeal mixture into your prepared baking dish and smooth it out with a spatula.
Make Pecan Topping. In a small saucepan over low heat (or in a microwave-safe bowl for about 30 seconds), melt together 2 tablespoons of butter and 1/4 cup maple syrup until they’re silky and combined. Toss in the pecans and stir until each one is glossy and coated.
Pour this gorgeous pecan mixture over the oatmeal in the pan and use your spatula to spread it evenly—this is where the magic happens.
Bake Oatmeal. Slide your pan into the oven and bake at 350°F for 35-40 minutes, or until the oatmeal has puffed up beautifully and the top is golden brown with those pecans looking toasted and caramelized. The edges should be set and the center should jiggle just slightly. Remove from the oven and let it stand for about 5 minutes so it can firm up a bit before you scoop or slice into it.
Serve & Store. Serve this Pecan Pie Baked Oatmeal warm, maybe with a drizzle of extra maple syrup or a dollop of yogurt if you’re feeling fancy. Leftovers can be covered and refrigerated for 2-3 days—just reheat in the oven at 350°F for about 10 minutes or microwave individual portions for 30-60 seconds. I like to add a splash of milk when reheating to keep it moist and creamy.
Substitutions
Dairy-Free & Vegan Options. Swap regular milk for any plant-based milk you love—almond, oat, or coconut all work beautifully in this Pecan Pie Oatmeal Recipe Healthy. Use vegan butter or melted coconut oil instead of regular butter, and replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit 5 minutes).
Sweetener Swaps. If maple syrup isn’t your thing or you want to experiment, try honey for a floral sweetness or agave nectar for a neutral option. You could even use brown sugar in a pinch, though the liquid sweeteners give you that signature silky texture.
Nut Alternatives. Not a fan of pecans or dealing with a nut allergy? Swap them for chopped walnuts, slivered almonds, or even pumpkin seeds (pepitas) for a nut-free version that’s still got that satisfying crunch. The Overnight Oats Pecan Pie vibe stays intact no matter which route you take.
Gluten-Free Oats Reminder. Well… this is important: always use certified gluten-free oats if you’re sensitive to gluten or have celiac disease. Regular oats are often cross-contaminated during processing, so look for that certified label to keep your breakfast completely safe and delicious.
Troubleshooting
Oatmeal Too Dry. If your baked oatmeal turns out drier than you’d like, you probably needed a bit more liquid. Next time, add an extra 1/4 cup of milk to the mixture before baking. You can also drizzle a little milk over the top before reheating leftovers to bring back that creamy texture.
Topping Burns Too Quickly. If the pecans on top are browning too fast but the oatmeal underneath isn’t done yet, tent a piece of foil loosely over the pan for the last 10-15 minutes of baking. This protects the topping while letting the center finish cooking through.
Center Still Jiggly. A little jiggle in the very center is normal right out of the oven—it’ll firm up as it cools. But if it’s still soupy after 5 minutes of resting, pop it back in for another 5-10 minutes. Every oven runs a bit differently, so don’t stress if yours needs a few extra minutes.
Too Sweet or Not Sweet Enough. Taste is personal, right? If this Cozy Pecan Pie Baked Oatmeal is sweeter than you prefer, cut the maple syrup down to 3 tablespoons in the base and 3 tablespoons in the topping. If you’ve got a serious sweet tooth, go ahead and add an extra tablespoon or two—it’s your breakfast, after all.
Storage & Meal Prep
This Pecan Pie Baked Oatmeal is a meal prep champion. Bake it on Sunday evening, let it cool completely, then cover tightly and refrigerate for up to 3 days. You can scoop out individual portions throughout the week and reheat them in the microwave for 30-60 seconds with a splash of milk for easy, grab-and-go breakfasts.
Want to prep even further ahead? You can actually assemble the entire dish the night before (minus the baking), cover it, and refrigerate overnight. In the morning, just let it sit at room temperature while the oven preheats, then bake as directed—it might need an extra 5 minutes since it’s starting cold. This is clutch for holiday mornings when you want something special without the stress.
Serving Suggestions
Serve this warm Pecan Pie Oatmeal Recipe Healthy with a dollop of Greek yogurt or a drizzle of heavy cream for extra richness. A handful of fresh berries on the side adds a nice tart contrast to all that cozy sweetness, and honestly makes the whole plate look gorgeous.
For a complete breakfast spread, pair it with some savory flaky gluten-free biscuits and rich sausage gravy to balance out the sweetness. It’s the kind of breakfast that makes weekend mornings feel like a mini celebration, especially around Thanksgiving or Christmas when you want something that feels festive but doesn’t require hours in the kitchen.
Variations
Chocolate Chip Pecan Pie Oatmeal. Stir 1/2 cup of dark chocolate chips into the oatmeal mixture before baking for a dessert-like twist the kids will absolutely devour. The chocolate melts into pockets of gooey goodness that pair perfectly with the caramelized pecans.
Apple Pecan Version. Dice one medium apple and fold it into the oatmeal mixture along with an extra 1/4 teaspoon of cinnamon. The apple chunks soften as they bake and add little bursts of fruity sweetness throughout—basically an apple pie and pecan pie mashup in breakfast form.
Pumpkin Spice Upgrade. Replace 1/2 cup of the milk with canned pumpkin puree and add 1/2 teaspoon of pumpkin pie spice to the dry ingredients. This transforms your Overnight Oats Pecan Pie into a fall-flavored dream that’s perfect for cozy autumn mornings.
Protein-Boosted Version. Stir in 1-2 scoops of your favorite vanilla protein powder with the dry ingredients and add an extra 1/4 cup of milk to compensate. This makes the breakfast more filling and helps keep you fueled until lunch—great for active families or anyone who needs sustained energy. If you’re looking for more protein-packed breakfast ideas, check out this satisfying peanut butter baked oatmeal.
Pecan Pie Baked Oatmeal FAQs
Can I make this the night before?
Absolutely! Assemble everything in your baking dish, cover tightly with foil or plastic wrap, and refrigerate overnight. In the morning, let it sit at room temperature for 10-15 minutes while your oven preheats, then bake as directed—you might need to add 5 extra minutes to the baking time since it’s starting cold.
How do I make a chia or flax egg?
Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water in a small bowl. Let it sit for about 5 minutes until it gets thick and gel-like, then use it just like a regular egg in this Cozy Pecan Pie Baked Oatmeal recipe.
What’s the best way to reheat leftovers?
For the best texture, reheat individual portions in the microwave for 30-60 seconds with a splash of milk to keep things moist. If you’re reheating the whole pan, cover it with foil and warm it in a 350°F oven for 10-15 minutes—this keeps the topping crispy while warming everything through.
Why do I need certified gluten-free oats?
Regular oats are often processed in facilities that also handle wheat, so cross-contamination is a real concern if you have celiac disease or gluten sensitivity. Certified gluten-free oats are processed in dedicated facilities to keep them safe—according to research from trusted gluten-free health organizations, this certification matters for anyone following a strict gluten-free diet.
Can I freeze baked oatmeal?
Man, oh man, yes you can! Let the baked oatmeal cool completely, then cut it into individual portions. Wrap each piece tightly in plastic wrap, then place in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge and reheat as usual.
This Cozy Pecan Pie Baked Oatmeal is the kind of recipe that makes breakfast feel like a warm hug—it’s comforting, nourishing, and so easy that even on your busiest mornings, you can still serve something that feels special. Whether you’re feeding a crowd on Christmas morning or just treating yourself to a cozy weekend breakfast, this gluten-free gem delivers every single time.
Cozy Pecan Pie Baked Oatmeal
Equipment
- 8×8 or 9×9 inch baking dish
- Large mixing bowl
- Small saucepan
- Spatula
- Whisk
Ingredients
For the Baked Oatmeal
- 2 cups rolled oats certified gluten-free
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 cups milk unsweetened almond milk or your choice
- ¼ cup pure maple syrup
- 1 egg or 1 chia/flax egg for vegan
- 2 Tablespoons butter vegan butter or coconut oil, melted
- 1 ½ teaspoons vanilla extract
For the Pecan Topping
- 2 Tablespoons butter or vegan butter
- ¼ cup pure maple syrup
- 1 cup pecans roughly chopped or whole
Instructions
- Preheat & Prep. To start, preheat your oven to 350°F and grease a 2-quart baking dish—an 8×8 or 9×9-inch pan works beautifully. A quick spray of oil or swipe of butter will do the trick and keep your Cozy Pecan Pie Baked Oatmeal from sticking.
- Combine Dry Ingredients. In a large mixing bowl, whisk together the oats, baking powder, cinnamon, and salt until everything’s evenly distributed. This step might seem simple, but it ensures every spoonful has that warm, spiced flavor we’re after.
- Add Wet Ingredients. Pour in your milk, maple syrup, egg (or chia egg if you’re going vegan), melted butter or oil, and vanilla extract. Stir everything together until it’s well combined and the oats are fully coated—it should look like a thick, pourable batter. Then pour this oatmeal mixture into your prepared baking dish and smooth it out with a spatula.
- Make Pecan Topping. In a small saucepan over low heat (or in a microwave-safe bowl for about 30 seconds), melt together 2 tablespoons of butter and 1/4 cup maple syrup until they’re silky and combined. Toss in the pecans and stir until each one is glossy and coated. Pour this gorgeous pecan mixture over the oatmeal in the pan and use your spatula to spread it evenly—this is where the magic happens.
- Bake Oatmeal. Slide your pan into the oven and bake at 350°F for 35-40 minutes, or until the oatmeal has puffed up beautifully and the top is golden brown with those pecans looking toasted and caramelized. The edges should be set and the center should jiggle just slightly. Remove from the oven and let it stand for about 5 minutes so it can firm up a bit before you scoop or slice into it.
- Serve & Store. Serve this Pecan Pie Baked Oatmeal warm, maybe with a drizzle of extra maple syrup or a dollop of yogurt if you’re feeling fancy. Leftovers can be covered and refrigerated for 2-3 days—just reheat in the oven at 350°F for about 10 minutes or microwave individual portions for 30-60 seconds. I like to add a splash of milk when reheating to keep it moist and creamy.
