Pecan Pie Baked Oatmeal
This pecan pie baked oatmeal is going to be your new favorite breakfast meal prep! It is made in one pot for easy clean up and literally tastes like cake for breakfast! This oatmeal is topped with candied pecans and is made with wholesome ingredients that will keep you full and fueled all day long! It is also topped with a delicious 2 ingredient high protein icing that adds a delicious freshness to the dish you will absolutely love!
Other recipes you’ll love:
Carrot Cake Baked Oatmeal with High Protein Icing
Easy Vegan Quinoa Breakfast Berry Bake
Healthy Vegan Gluten Free Breakfast Cookies
Why you’ll love this pecan pie baked oatmeal
- You can make it in one pot for easy clean up!
- It’s topped with a 2 ingredient high protein icing!
- It will keep you full and fueled all day long!
- You’ll feel like you are eating cake for breakfast!
- It stores in the fridge for up to 5 days!
How to make your pecan pie baked oatmeal
This maple pecan oatmeal recipe is SO simple you’ll want to make it every week!
First make your oatmeal. Add all of the ingredients into a 9inch pie pan and mix well to combine. You’ll need rolled oats, oat flour, plant milk, maple syrup, chia seeds, vanilla, cinnamon, baking powder, salt and pecan pieces.
Next make your candied pecans. All you have to do is add olive oil, maple syrup, salt and pecans to a pan over medium heat and cook for 5 minutes. You’ll be left with the most addicting candied pecans! Try not to eat them all before adding them to your oats!
Pop your candied pecans on your oats in a circular pattern to resemble a pecan pie! Bake in the oven at 350f for 35-40 minutes.
To make your high protein icing simply mix some vegan yogurt with vanilla protein powder for sweetness. Add it on top of your maple pecan baked oatmeal and enjoy!
Some tips from Steph
Make it oil free! You can make this recipe oil free by topping the oatmeal with regular (non-candied) pecans. It will not be as addictive but will still be delicious!
Storing your baked oatmeal. You can store your pecan pie baked oatmeal in the fridge in an airtight container for up to 5 days! You can heat it up or eat it cold straight out of the fridge! Just store the icing separately or mix it and add it on top as you’d like to enjoy it!
Make your own oat flour! Did you know you can make your own oat flour by blending up some rolled oats in a high speed blender?! I usually blend up a large batch and store it in my pantry so I always have some oat flour on hand!
Other recipes you’ll love:
Snickers Baked Oatmeal with High Protein Icing
Carrot Cake Baked Oatmeal with High Protein Icing
Easy Vegan Quinoa Breakfast Berry Bake
Fluffy Vegan Sheet Pan Pancakes
Healthy Vegan Gluten Free Breakfast Cookies
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Pecan Pie Baked Oatmeal
Ingredients
For the Oatmeal
- 2½ cups Oats
- ¾ cup Oat Flour
- 3 cups Plant Milk
- 3 tbsp Maple Syrup
- 2 tbsp Chia Seeds
- 2 tsp Vanilla
- 1½ tsp Cinnamon
- 1 tsp Baking Powder
- ¼ tsp Salt
- ¼ cup Pecan Pieces
Candied Pecan Topper
- 1 cup Pecans
- 1 tbsp Olive Oil
- 3 tbsp Maple Syrup
- Pinch of Salt
High Protein Icing
- ⅓ cup Coconut Yogurt
- ½ scoop Vegan Vanilla Protein Powder
Instructions
- Mix the ingredients for the oatmeal in a 9 inch pie pan.
- Make the candied pecans by adding your olive oil, salt and maple syrup to a pan over medium heat. Mix to combine then add in your pecans and cook for 5 minutes until the pecans become sticky.
- Transfer your candied pecans on top of your oats in a circular pattern to resemble a pecan pie.
- Bake your oats at 350 for 35-40 minutes.
- To make the high protein icing mix vegan yogurt and protein powder together.
- Top your oats with your icing and enjoy!