If you love pecans or pecan pie, then this recipe is for you! Topped with pecans, filled with fiber from oats, lightly sweetened with maple syrup and added seasonal flavors from cinnamon, nutmeg and vanilla... this is the perfect dish for the holiday season! I eat oatmeal most mornings - it is a great, nutritious breakfast staple high in fiber, iron, protein and magnesium to name a few. Plus, baked oatmeal is ideal whether you are meal prepping to prevent crazy mornings, or hosting a brunch. This recipe is gluten free and dairy free, and it can be made vegan by substituting the egg for a flax egg.
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
2 1/2 cups gluten free rolled oats
2 cups almond milk
1 egg or flax egg (if opting for flax egg, combine 1 Tbsp. milled flaxseeds with 3 Tbsp. of water and let sit for 10 minutes to gel)
2 Tbsp. coconut butter
2 Tbsp. coconut oil
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 Cup chopped pecans
1/4 Cup maple syrup (more or less depending on your desired sweetness)
1 tsp vanilla extract
*any other desired toppings or ad ins you would like (coconut flakes, cranberries, chocolate chips, nut butter...)
Directions:
1.) Heat oven to 375F. Lightly grease an 8x8 cooking dish with coconut oil.
2.) In one bowl combine the rolled oats, baking powder, salt, cinnamon, nutmeg, and half (1/2 Cup) of the pecans.
3.) In another bowl, whisk together the almond milk, egg, coconut butter, coconut oil, maple syrup, and vanilla extract.
4.) Once thoroughly combined, add the wet ingredients to the dry ingredients and mix together well.
5.) Pour the oatmeal mixture into the baking dish, then sprinkle the additional 1/2 Cup of pecans on top.
6.) Bake for 40 minutes or until edges are golden brown. Let cool, then top with maple syrup or nut butter and enjoy!
Looking for more oatmeal recipes? Try my Pumpkin Pie Oatmeal or Apple Pie Baked Oatmeal Cups :)