Maple Pecan Baked Oatmeal (Make-Ahead)
This Maple Pecan Baked Oatmeal is a cozy, wholesome breakfast that’s easy to make ahead and perfect for busy mornings or feeding a crowd.
Servings: 6 servings
Ingredients
- 2 cups rolled oats
- 1/2 cup chopped pecans
- 1/4 cup maple syrup
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups milk (dairy or non-dairy)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with oil or non-stick spray.
- In a large bowl, combine the rolled oats, chopped pecans, baking powder, cinnamon, and salt. Stir to mix evenly.
- In a separate bowl, whisk the eggs until lightly beaten. Add the milk, vegetable oil, maple syrup, and vanilla extract; whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or spoon until fully combined. The mixture will be thick and slightly sticky.
- Pour the mixture into the prepared baking dish and spread evenly. Bake uncovered for 35-40 minutes, or until the top is golden and center is set. A toothpick inserted should come out mostly clean.
- Allow the baked oatmeal to cool at least 10 minutes before slicing. Serve warm with extra maple syrup or milk if desired.
Equipment
- 9x9-inch Baking Dish
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Spatula or Spoon
- Oven mitts
Notes
- For a vegan version, replace eggs with flax eggs and use non-dairy milk and coconut oil instead of vegetable oil.
- Mix the ingredients the night before and refrigerate; bake in the morning adding 5-10 minutes to baking time.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months.
- Try adding dried cranberries, chocolate chips, or swapping pecans for walnuts or almonds for variation.
- Avoid overmixing the batter to keep the texture tender and not gummy.