This Pecan Pie Baked Oatmeal tastes like your favorite fall dessert. A cross between an oatmeal bar and traditional stovetop oats, this baked version is full of warm spices with a soft, slightly chewy interior. It’s quick to assemble, bakes in one pan, and makes a great make-ahead breakfast for the week.
Oatmeal often gets an undeserved reputation for being bland, but this recipe proves otherwise. With a blend of maple syrup, molasses, brown sugar, and plenty of cinnamon, it captures the classic pecan pie flavor without the fuss. Toasted pecans add crunch, while eggs and milk create a tender baked texture.
Why this recipe works
- Simple, straightforward method
- Everything mixes in one bowl
- Makes enough to feed a crowd or save for the week
- Stores well in fridge or freezer
- Appeals to both kids and adults
- Great for holiday brunches
Ingredients
Gather these pantry staples to make pecan pie baked oatmeal. Quantities are listed in the recipe card below.
- Old-fashioned oats — use rolled oats, not instant.
- Baking powder — gives a light lift.
- Ground cinnamon — warm spice is essential.
- Salt — balances the sweetness.
- Eggs — bind and set the baked oatmeal.
- Milk — keeps the texture tender (dairy or non-dairy).
- Sweeteners — a mix of maple syrup, brown sugar, and molasses mimics pecan pie filling.
- Vanilla extract — enhances overall flavor.
- Melted unsalted butter — adds richness.
- Pecans — toasted for best flavor and texture.
See the recipe card below for exact amounts and measurements.
Equipment
You’ll need a large mixing bowl and a 9×9-inch baking dish. Lining the pan with parchment makes removing the baked oatmeal easy and simplifies cleanup.
Pecan pie oatmeal step by step
Here’s a quick overview of the process; full details are in the recipe card.
Preheat oven to 350°F. Grease or line a 9×9-inch pan. Mix the oats with baking powder, salt, and cinnamon.
Whisk together eggs, milk, molasses, brown sugar, maple syrup, melted butter, and vanilla until smooth.
Fold in the chopped pecans so they’re evenly distributed throughout the batter.
Transfer the mixture to the prepared pan and bake until the top is golden and the center is set, about 35–45 minutes. Let cool slightly before slicing.
Expert tip
Toast pecans first for the best flavor: heat a skillet over medium-low, add pecans in a single layer, and stir constantly for 5–7 minutes until fragrant and slightly darker. Cool before using. Store extras in an airtight container in the fridge for salads, yogurt, or snacking.
Substitutions and variations
- Nuts: Swap pecans for walnuts, almonds, or cashews if preferred.
- Spices: Add nutmeg, allspice, or pumpkin pie spice for a different flavor profile.
- Fruit: Stir in diced apples, pears, mashed banana, or dried fruit like raisins or cranberries.
- Milk: Use almond, soy, or other plant-based milk to make this dairy-free.
What to serve with pecan oatmeal
This baked oatmeal is delicious on its own, but try any of these toppings to elevate it:
- Sliced bananas — complements the pecans and cinnamon.
- Greek yogurt — adds creaminess and protein.
- Maple syrup — a light drizzle enhances sweetness.
- Sliced apples or applesauce — pairs well with the pie flavors.
- Crumbled bacon — for a salty-sweet contrast if you like savory toppings.
- Dried fruit — raisins, cranberries, or chopped apricots add chew and sweetness.
- Chocolate chips — for a more indulgent treat.
- Vanilla ice cream — turn a serving into dessert.
Storage
Allow the baked oatmeal to cool completely before storing. Refrigerate in an airtight container for 3–4 days, or freeze tightly wrapped for 2–3 months. Reheat a portion in the microwave for 20–30 seconds if serving warm.
FAQ
You can serve it either warm or at room temperature. If chilled, reheat briefly in the microwave on a microwave-safe plate for about 20–30 seconds.
If you don’t have molasses, increase the maple syrup or brown sugar slightly to achieve a similar sweetness and depth.
📖Recipe
Pecan Pie Baked Oatmeal
This pecan pie baked oatmeal captures the flavor of pecan pie in a simple baked breakfast. It’s spiced, tender, and studded with toasted pecans.
Prep time: 15 mins Cook time: 35 mins Total: 50 mins Servings: 9 Calories: 382 kcal
Equipment
- 9×9 inch baking pan
Ingredients
- 2¼ cups old-fashioned oats
- 2 tsp baking powder
- ¼ tsp Kosher or fine sea salt
- 1½ tsp ground cinnamon
- 2 large eggs
- 1¼ cup milk (whole, low-fat, or non-dairy)
- ¼ cup molasses
- 3 tbsp dark brown sugar
- 2 tbsp maple syrup
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9×9-inch square baking pan or line it with parchment paper.
- In a medium bowl, combine the oats, baking powder, salt, and cinnamon.
- Add the eggs, milk, molasses, brown sugar, maple syrup, vanilla, and melted butter. Stir until evenly combined.
- Fold in the pecans, then pour the batter into the prepared pan and spread it evenly.
- Bake at 350°F for 35–45 minutes, until the top is golden and the center feels slightly firm. Allow to cool a little, then cut into squares and serve warm or at room temperature.
Notes
Store cooled pieces in an airtight container in the refrigerator for 3–4 days or freeze for 2–3 months. Reheat individual portions in the microwave for about 20–30 seconds if desired.
Nutrition
Per serving (estimate): 382 kcal; Carbs 32.8 g; Protein 7.8 g; Fat 26.1 g; Saturated fat 6 g; Cholesterol 53 mg; Sodium 139 mg; Fiber 5 g; Sugar 13.4 g; Calcium 152 mg; Iron 2 mg. Nutrition is approximate and will vary with substitutions and portion sizes.