Description
Indulge in the flavors of pecan pie with a nutritious twist in this delightful Pecan Pie Baked Oatmeal. Perfect for a cozy fall breakfast or brunch, this dish combines the warmth of cinnamon and nutmeg with the crunch of pecans in a wholesome baked oatmeal.
Ingredients
Scale
Oatmeal Mixture:
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 3/4 cups milk (dairy or non-dairy)
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (melted)
Toppings:
- 1 cup chopped pecans
- 2 tablespoons brown sugar
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Mix Dry Ingredients: In a large bowl, combine oats, baking powder, cinnamon, nutmeg, and salt.
- Prepare Wet Ingredients: In another bowl, whisk together eggs, milk, maple syrup, vanilla, and melted butter until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry mixture and stir until blended. Fold in 3/4 cup of chopped pecans.
- Bake: Transfer the mixture to the baking dish, spread evenly, and top with remaining pecans and brown sugar. Bake for 35–40 minutes until set.
- Serve: Allow to cool slightly before serving.
Notes
- Enhance with warm cream or caramel sauce for added richness.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: 300
- Sugar: 16 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 55 mg
