Pecan Pie Oatmeal Bake
A delightful twist on traditional oatmeal, this Pecan Pie Oatmeal Bake brings the rich, nutty flavor of pecan pie into a hearty breakfast, perfect for cozy mornings or meal prep.
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.
Notes
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 for up to three months. For a nut-free version, substitute pecans with seeds. Adjust sweetness by varying the brown sugar. For a creamier texture, add more milk.