Description
A delicious, gluten-free, and vegan-friendly baked oatmeal that combines the flavors of pecan pie with the wholesome goodness of oats.
Ingredients
Scale
- 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 butter (or vegan butter/coconut oil, melted)
- 1 1/2 teaspoons vanilla extract
- 1/4 cup pure maple syrup (for topping)
- 1 cup pecans (roughly chopped or whole)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
- Combine the rolled oats, baking powder, cinnamon, and salt in a large bowl.
- Add the almond milk, maple syrup, egg (or chia/flax egg), melted butter or coconut oil, and vanilla extract to the dry mixture and stir until combined.
- Make the pecan topping by melting the butter with 1/4 cup of maple syrup, then add the pecans and stir to coat.
- Pour the oatmeal mixture into the baking dish, top with the pecan mixture, and bake for 35-40 minutes.
Notes
Can be stored in the refrigerator for 2-3 days. Add a splash of almond milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg