Pin It This cozy maple pecan baked oatmeal is my favorite way to start a crisp autumn morning with something sweet, wholesome, and warming. Just the smell of it coming out of the oven—maple, cinnamon, and toasty oats—is enough to gather everyone for breakfast. It is a no-fuss recipe that feels special enough for guests, but simple enough to make on a busy weekday.
The first cool day of fall is always my signal to bake this. One taste and I am transported back to lazy Sunday mornings sharing warm slices with my family at the table.
Ingredients
- Old fashioned rolled oats: for that chewy classic texture and lasting energy use fresh oats for the best result
- Maple syrup: brings natural sweetness and a touch of caramel flavor pure maple syrup makes a big difference
- Pecans: give the oatmeal crunch plus a buttery warmth taste and always toast them lightly beforehand
- Milk: for moisture and creaminess you can use dairy or your favorite plant milk
- Eggs: to bind the oatmeal together creating that casserole-like slice look for free-range eggs for richer color
- Cinnamon and a pinch of nutmeg: to fill the kitchen with cozy autumn aroma fresher spices make all the difference in flavor
- Vanilla extract: rounds out the flavor with gentle sweetness pure extract is worth it here
- Baking powder: for lift and structure make sure it is fresh so the oatmeal bakes up tender
- Salt: brightens all the sweet and nutty flavors opt for sea salt or kosher salt for a clean taste
Instructions
- Mix the Dry Ingredients:
- In a large bowl combine rolled oats baking powder salt cinnamon and nutmeg. Toss them together thoroughly so every bite is evenly spiced and rises evenly when baked.
- Whisk the Wet Ingredients:
- In a separate bowl beat eggs then whisk in maple syrup milk and vanilla extract. Mix until the liquid looks smooth with no streaks of egg. This ensures your oatmeal bakes up creamy not eggy.
- Combine and Layer:
- Pour the wet ingredients over the dry mixture and stir until just combined. Fold in half the pecans to distribute the flavor inside every portion.
- Assemble in the Baking Dish:
- Lightly grease a casserole or baking dish then pour in the oat mixture. Sprinkle the remaining pecans evenly on top for a crunchy toasted finish.
- Bake Until Golden:
- Place the dish in a preheated oven at 350 degrees Fahrenheit. Bake for 35 to 40 minutes until the oatmeal is set in the center and golden at the edges. If you like extra toasty pecans leave it in for an additional three to five minutes.
- Cool and Slice:
- Remove your baked oatmeal from the oven and let it cool for at least ten minutes before slicing. This rest time helps the pieces hold together and develop flavor.
Pin It Every year when maple season hits I look forward to making this oatmeal with my kids. Watching them sneak the toasted pecans off the baking tray before I can add them is a memory I treasure every fall. The flavor of real maple syrup always reminds me of mornings spent at my grandmother’s table.
Storage Tips
Maple pecan baked oatmeal keeps well in the refrigerator for up to five days. Store slices in an airtight container to prevent them from drying out. To reheat just pop a slice in the microwave for a minute or warm gently in the oven wrapped in foil.
Ingredient Substitutions
No pecans Try walnuts or almonds for a different crunch. If you run out of maple syrup honey works though the flavor is less woodsy. Any milk even oat milk or almond milk works well for a dairy-free version.
Serving Suggestions
Top each slice with a dollop of Greek yogurt for extra creaminess. If you want more fruit try adding sliced bananas berries or baked apples on the side. A drizzle of extra warm maple syrup at the table makes every serving special.
Cultural and Seasonal Context
Baked oatmeal has roots in the Pennsylvania Dutch tradition where hearty breakfasts fuel cold mornings. Maple and pecan make this version especially suited to autumn and early winter when both flavors are at their peak. In New England this recipe is a favorite for holiday brunches.
Seasonal Adaptations
Fresh apple chunks or chopped pears stirred in with the oats (Chopped dried cranberries for a tart note to balance the maple) Swap pecans for pumpkin seeds to make it nut free
Success Stories
Friends have told me they double this recipe and freeze half for quick weekday breakfasts. One neighbor bakes it in muffin cups so her kids can grab and go all week. The recipe is always a hit at our annual fall brunch and guests ask for the instructions every time.
Freezer Meal Conversion
To freeze baked oatmeal let it cool completely slice into portions and wrap each piece in parchment. Tuck all slices into a freezer bag and freeze for up to three months. Reheat straight from the freezer for a quick breakfast on busy days.
Pin It This baked oatmeal is a guaranteed hit for chilly mornings and gatherings alike. Warm, fragrant, and wholesome, it’s a breakfast you’ll return to all season long.
Recipe Questions & Answers
- → What kind of oats work best for baked oatmeal?
Rolled oats are ideal, as they provide the best texture and bake evenly without becoming mushy.
- → Can I substitute another nut for pecans?
Yes, walnuts or almonds work well as alternatives for added crunch and flavor.
- → How do I keep baked oatmeal moist?
Use enough milk or dairy-free alternative and don't overbake for a tender, moist outcome.
- → Is maple syrup necessary for this dish?
Maple syrup lends a signature sweetness, but honey or agave can be swapped if preferred.
- → Can I prepare this dish in advance?
Absolutely! Baked oatmeal can be made ahead and reheated for busy mornings.