Pecan Pie Oatmeal Bake
Why Make This Recipe
Pecan Pie Oatmeal Bake is a delightful twist on traditional oatmeal. It brings the rich, nutty flavor of pecan pie into a warm and hearty breakfast. This recipe is perfect for a cozy morning or a quick meal prep for the week. It’s easy to make and full of wholesome ingredients, making it a nutritious choice for anyone looking to start their day right. Plus, it’s great for sharing with family and friends!
How to Make Pecan Pie Oatmeal Bake
Ingredients
- 2 cups old-fashioned rolled oats
- 1/2 cup chopped pecans
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 3/4 cups whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Extra pecan halves for topping (optional)
Directions
- Preheat your oven to 350°F and grease an 8×8-inch baking dish.
- In a large bowl, stir together oats, chopped pecans, brown sugar, cinnamon, and salt.
- In another bowl, whisk together milk, eggs, melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir until combined.
- Pour the mixture into the prepared dish and spread it out evenly.
- Top with a few extra pecan halves if desired.
- Bake for 35–40 minutes, or until the center is set and the top is golden.
- Let cool slightly before slicing. Serve warm, plain or with a splash of milk or dollop of whipped cream.
How to Serve Pecan Pie Oatmeal Bake
Serve Pecan Pie Oatmeal Bake warm from the oven. It is delicious on its own but can be enhanced with a splash of milk or a dollop of whipped cream. It also pairs well with fresh fruit or a sprinkle of extra pecans on top for added crunch.
How to Store Pecan Pie Oatmeal Bake
To store leftovers, let the oatmeal bake cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to five days. For longer storage, you can freeze individual portions. Simply wrap them tightly and freeze for up to three months.
Tips to Make Pecan Pie Oatmeal Bake
- For a nut-free version, you can substitute pecans with seeds like pumpkin or sunflower seeds.
- Adjust the sweetness by adding more or less brown sugar to suit your taste.
- If you’d like a creamier texture, you can add a little more milk when mixing the wet and dry ingredients.
Variation
Try adding other ingredients to customize your bake! You can include chocolate chips, dried fruits, or even spices like nutmeg for a different flavor profile. You can also use almond milk or oat milk for a dairy-free version.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can prepare the dish the night before and bake it in the morning.
2. Can I use quick-cooking oats instead of rolled oats?
While rolled oats work best for texture, quick-cooking oats can be used in a pinch. Just note that the final dish may be softer.
3. How do I reheat the leftovers?
To reheat, pop it in the microwave for about 30 seconds to a minute, or warm it in the oven at 350°F until heated through.
Pecan Pie Oatmeal Bake
Ingredients
Main ingredients
- 2 cups old-fashioned rolled oats
- 1/2 cup chopped pecans
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 3/4 cups whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Extra pecan halves for topping (optional) Top with a few extra pecan halves if desired.
Instructions
Preparation
- Preheat your oven to 350°F and grease an 8×8-inch baking dish.
- In a large bowl, stir together oats, chopped pecans, brown sugar, cinnamon, and salt.
- In another bowl, whisk together milk, eggs, melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir until combined.
- Pour the mixture into the prepared dish and spread it out evenly.
- Top with a few extra pecan halves if desired.
Baking
- Bake for 35–40 minutes, or until the center is set and the top is golden.
- Let cool slightly before slicing. Serve warm, plain or with a splash of milk or dollop of whipped cream.
