Pecan Pie Baked Oatmeal (Gluten-Free, Vegan-Friendly) Recipe
This delicious Pecan Pie Baked Oatmeal is a gluten-free and vegan-friendly breakfast treat. Made with rolled oats, warm spices, and topped with a sweet pecan glaze, it combines wholesome ingredients and cozy flavors for a comforting and nutritious start to your day. Perfectly baked to golden perfection, it’s easy to make and serves well for meal prep or a weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Oatmeal Base
- 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/flax egg (for vegan option)
- 2 Tablespoons vegan butter or coconut oil, melted
- 1 1/2 teaspoons vanilla bean paste
Pecan Topping
- 2 Tablespoons butter or vegan butter
- 1/4 cup pure maple syrup
- 1 cup pecans (roughly chopped or whole)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish, such as an 8×8 or 9×9 inch pan, to ensure the oatmeal doesn’t stick during baking.
- Combine Dry Ingredients: In a large mixing bowl, stir together the rolled oats, baking powder, cinnamon, and salt evenly to distribute the leavening and spices throughout the mixture.
- Add Wet Ingredients: Pour in the almond milk, pure maple syrup, egg (or chia/flax egg for vegan option), melted vegan butter or coconut oil, and vanilla bean paste. Stir thoroughly until all ingredients are well incorporated. Pour this oatmeal mixture into the prepared baking dish, spreading evenly.
- Make Pecan Topping: In a small saucepan over medium heat on the stovetop, melt together the 2 Tablespoons of butter or vegan butter with 1/4 cup maple syrup. Stir until combined and warm. Add the pecans and coat them fully with the syrup-butter mixture. Pour this pecan topping evenly over the oatmeal base and smooth it out with a spatula.
- Bake Oatmeal: Place the dish in the preheated oven and bake for 35-40 minutes. Bake until the oatmeal has risen slightly and the top is golden brown and set. Remove from oven and let the baked oatmeal cool and rest for about 5 minutes before serving or slicing.
- Serve & Store: Serve warm immediately, or cover and refrigerate for 2-3 days. To reheat, place back in a 350°F oven for about 10 minutes or microwave for a few seconds with a splash of milk for added creaminess.
Notes
- For a vegan egg substitute, use 1 tablespoon ground chia or flaxseed mixed with 3 tablespoons water; let it gel for 5 minutes before adding.
- Certified gluten-free oats should be used if you need to avoid gluten entirely.
- Maple syrup can be adjusted to taste or substituted with agave nectar for a different sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days for freshness.
- Adding a splash of plant-based milk while reheating helps maintain a creamy texture.
