Pecan Pie Baked Oatmeal (Gluten-Free, Vegan-Friendly) Recipe

Introduction

Pecan Pie Baked Oatmeal is a warm, comforting breakfast that’s both gluten-free and vegan-friendly. It combines hearty oats with a sweet, buttery pecan topping for a delicious start to your day.

Ingredients

• 2 cups rolled oats (certified gluten-free, if needed)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups milk (unsweetened almond milk recommended)
• 1/4 cup pure maple syrup
• 1 egg (or 1 chia or flax egg for vegan)
• 2 tablespoons butter (vegan butter or coconut oil, melted)
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons butter or vegan butter
• 1/4 cup pure maple syrup
• 1 cup pecans (roughly chopped or whole)

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish, such as an 8×8 or 9×9 inch pan.
2. Step 2: In a large bowl, combine the oats, baking powder, cinnamon, and salt. Stir well to mix the dry ingredients.
3. Step 3: Add the milk, maple syrup, egg or chia egg, melted butter or oil, and vanilla extract to the dry mixture. Stir until fully combined, then pour the oatmeal mixture into the prepared baking dish.
4. Step 4: In a small saucepan or microwave-safe bowl, melt 2 tablespoons of butter with 1/4 cup maple syrup. Stir in the pecans to coat them evenly. Pour this pecan topping over the oatmeal mixture and smooth it out with a spatula.
5. Step 5: Bake for 35 to 40 minutes, until the oatmeal has puffed up and the top is golden brown. Remove from the oven and let it sit for about 5 minutes before serving.
6. Step 6: Serve warm and enjoy. Refrigerate leftovers covered for 2 to 3 days. To reheat, warm in the oven at 350 degrees for about 10 minutes or microwave briefly, adding a splash of milk to refresh the texture.

Tips & Variations

• Use chia or flax seeds mixed with water as an easy vegan egg substitute to keep the dish plant-based.
• For extra texture, try adding dried fruit like cranberries or chopped apples into the oatmeal mixture.
• Swap pecans for walnuts or almonds if preferred or to vary the nutty flavor.

Storage

Store the baked oatmeal in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for 10 minutes or microwave briefly. Adding a splash of milk when reheating helps keep it moist and creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk?

Yes, any plant-based milk or dairy milk can be used depending on your preference and dietary needs.

Is it necessary to grease the baking dish?

Greasing the dish prevents sticking and helps with easy serving. If preferred, you can line the dish with parchment paper instead.

Pecan Pie Baked Oatmeal (Gluten-Free, Vegan-Friendly) Recipe

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★★★★★

4.6 from 102 reviews

This Pecan Pie Baked Oatmeal is a delicious gluten-free and vegan-friendly breakfast option that combines hearty oats with a sweet pecan pie-inspired topping. Baked until golden and fluffy, it’s perfect for a cozy morning or meal prep to enjoy throughout the week.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free, Vegan

Ingredients

Scale 1x2x3x

Oatmeal Base

• 2 cups rolled oats (certified gluten-free, if needed)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups unsweetened almond milk
• 1/4 cup pure maple syrup
• 1 egg (or 1 chia or flax egg for vegan)
• 2 Tablespoons vegan butter or coconut oil, melted
• 1 1/2 teaspoons vanilla extract

Pecan Topping

• 2 tablespoons butter or vegan butter
• 1/4 cup pure maple syrup
• 1 cup pecans (roughly chopped or whole)

Instructions

1. Preheat & Prep: Preheat your oven to 350 degrees F and grease a 2-quart baking dish, such as an 8×8 or 9×9 inch pan, to prevent sticking.
2. Combine Dry Ingredients: In a large mixing bowl, stir together the rolled oats, baking powder, cinnamon, and salt until evenly combined.
3. Add Wet Ingredients: Pour in the almond milk, maple syrup, egg or vegan substitute, melted butter or oil, and vanilla extract. Mix thoroughly to combine all ingredients. Transfer this oat mixture into the prepared baking dish.
4. Make Pecan Topping: Melt together the 2 tablespoons of butter and 1/4 cup maple syrup in a small saucepan over the stovetop or in a microwave-safe bowl. Stir in the pecans until they are fully coated, then pour this topping evenly over the oatmeal and smooth with a spatula.
5. Bake Oatmeal: Place the baking dish in the oven and bake for 35 to 40 minutes, until the oatmeal has puffed up and the top is golden brown. Remove from oven and allow to rest for about 5 minutes before serving.
6. Serve & Store: Enjoy immediately or cover and refrigerate for 2 to 3 days. To reheat, warm it in the oven at 350 degrees for about 10 minutes or microwave for a few seconds with a splash of milk to soften.

Notes

• Use certified gluten-free oats if you need to ensure the recipe is gluten-free.
• For a vegan version, substitute the egg with a chia or flax egg made by mixing 1 tablespoon of chia or ground flaxseed with 3 tablespoons of water, let sit for 5 minutes.
• You may substitute vegan butter with coconut oil for the topping and oatmeal base for additional flavor variation.
• To enhance the flavor, consider adding a pinch of nutmeg or a bit more cinnamon.
• Leftover baked oatmeal can be portioned and frozen for up to one month.

Keywords: pecan pie baked oatmeal, gluten-free breakfast, vegan baked oatmeal, healthy oatmeal recipe, maple syrup oatmeal, pecan topping oatmeal