Simple Maple Pecan Baked Oatmeal

This maple pecan baked oatmeal is my answer for cozy mornings when I want something warming and gently sweet but need breakfast ready in a snap. You simply mix up a few pantry ingredients, add a handful of crunchy pecans, and let the oven do the work. It is fuss-free comfort with the bonus of making your kitchen smell incredible.

It all started when my kids asked for something different from the usual cereal and I ended up making this for the week it was an instant favorite and has brought many unrushed breakfasts to our table

Ingredients

• Rolled oats: this gives the oatmeal a hearty texture try to use old-fashioned oats for the best result avoid quick oats as they get mushy
• Milk: dairy or non-dairy makes it creamy and helps bind everything together choosing higher fat milk will make it richer
• Maple syrup: brings natural sweetness choose pure maple syrup for the fullest flavor avoid pancake syrup if possible
• Cinnamon: delivers that cozy spice and warmth fresh ground will make the dish shine
• Chopped pecans: add crunch and a nutty depth use freshly chopped for the best taste pick pecans that smell sweet and not musty

Instructions

Preheat the Oven:

Set your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius make sure to preheat so the oatmeal cooks evenly

Prepare the Baking Dish:

Lightly grease your baking dish with butter or oil this keeps the oatmeal from sticking and makes serving easier

Mix the Wet and Dry Ingredients:

Combine the rolled oats milk maple syrup and cinnamon in a large bowl stir well so every oat is coated this step makes sure the flavors melt together

Pour and Smooth:

Transfer the mixture into the greased baking dish spread it into an even layer to ensure even baking

Add the Topping:

Scatter the chopped pecans evenly across the surface the topping will toast as it bakes giving you extra crunch

Bake to Perfection:

Place in the oven and bake for twenty five to thirty minutes the oatmeal should be set and lightly golden on top a knife inserted in the center should come out almost clean

Let Cool and Serve:

Let the baked oatmeal cool for a few minutes before serving this helps it firm up so you get tidy squares and the flavors settle

Save

Pecans are my favorite part of this dish because they toast up fragrant and buttery in the oven I always sneak a few extra on top for more crunch One weekend my daughter took over sprinkling the pecans and made a whole heart shape with them it is now a little tradition

Storage Tips

Store any leftover baked oatmeal in an airtight container in the refrigerator It will keep well for four days You can reheat individual portions in the microwave or enjoy it cold straight from the fridge If you want to freeze it slice into squares and wrap tightly then just defrost overnight in the fridge

Ingredient Substitutions

Milk can be swapped for almond soy oat or coconut milk for different flavors and for dietary needs If you need it nut free replace the pecans with pumpkin seeds sunflower seeds or just leave them out Maple syrup gives a signature flavor but honey or agave syrup can also work You can also add extras like raisins dried cranberries or banana slices for a twist

Serving Suggestions

This oatmeal tastes fantastic with extra maple syrup drizzled on top Try adding fresh fruit like sliced bananas or berries on the side If you have Greek yogurt on hand a dollop adds creaminess for a more filling meal

Cultural Context

Baked oatmeal is a cozy classic in American kitchens especially through colder months It is a favorite for potlucks and holiday brunches because you can make it ahead of time and serve a crowd Maple and pecan together echo classic Southern and New England comforts

Seasonal Adaptations

Swap pecans for walnuts or almonds if you like variety Try stirring apples or pears into the oat mixture for a fall touch Top with peaches or blueberries in summer for seasonal brightness

Success Stories

A friend told me this recipe helped her family finally find a quick breakfast that still felt special even during busy weeks Another neighbor brought it to our block brunch and it disappeared in seconds

Freezer Meal Conversion

To freeze baked oatmeal cut it into single servings then wrap each piece tightly Place in a sealed bag or container and freeze for up to three months When ready to serve just microwave until hot or pop in the oven until warmed through

Save

This is sure to become a cozy breakfast favorite with just a few simple steps. Enjoy the warmth and flavor, any day of the week.

Recipe FAQs

→ Can I use a non-dairy milk option?

Yes, plant-based milks like almond, oat, or soy work perfectly in this baked oatmeal.

→ How can I make it nut-free?

Substitute the pecans with sunflower or pumpkin seeds for a crunchy, nut-free topping.

→ Can I prepare this ahead of time?

Absolutely. Assemble and bake in advance, then store in the fridge for up to 4 days.

→ What toppings go well with this oatmeal?

Fresh bananas, berries, a drizzle of maple syrup, or a spoonful of yogurt add extra flavor.

→ How should I store leftovers?

Keep leftovers in a sealed container in the refrigerator. Enjoy cold or reheat as desired.

→ Is it suitable for vegetarians?

Yes, this dish is vegetarian and can be made vegan with dairy-free milk alternatives.