Irresistible Maple Pecan Baked Oatmeal Recipe

This Maple Pecan Baked Oatmeal is easy, cozy, and the best kind of breakfast to make when you want something wholesome, filling, and just a little sweet. Made with ripe bananas, crunchy pecans, warm cinnamon, and a splash of maple syrup, it bakes into soft golden perfection with crisp edges and a tender, custardy center.

These maple pecan baked oats are one of my favorite meal prep breakfasts because they reheat beautifully and feel like a treat, even though they’re packed with fiber and healthy fats. If you’re into cozy breakfasts that feel like a hug in a bowl, you’ll also love my Baked Brownie Oatmeal and Baked Strawberry Oatmeal Recipe.

Why You’ll Love This Maple Pecan Baked Oatmeal

• Naturally sweetened with bananas and pure maple syrup
• Warm, cozy cinnamon flavor throughout
• Easy to make ahead and reheat during busy mornings
• Versatile and customizable with your favorite mix-ins
• Gluten-free and dairy-free when using almond milk and flax egg
• Feels like dessert but fuels like breakfast

Ingredients Needed For Maple Pecan Baked Oatmeal

• Old-fashioned rolled oats. These create the perfect texture that holds up in baking without becoming mushy. Quick oats will make it softer; steel-cut oats won’t work here.
• Chopped pecans. Toasty, crunchy, and full of rich flavor. I like to use half in the batter and the rest on top for that signature nutty topping.
• Ripe bananas. Naturally sweet and super moist, they act as a binder and sweetener. The riper, the better!
• Baking powder. Gives the oatmeal a slight lift and keeps it from feeling too dense.
• Cinnamon. Adds warmth and a classic cozy vibe. Don’t skip it!
• Sea salt. Just a touch enhances every other flavor.
• Melted coconut oil. For healthy fats and a subtle tropical note. You can also use butter or any neutral oil.
• Pure maple syrup. Adds sweetness and rich maple flavor. Don’t use pancake syrup here!
• Vanilla extract. Rounds out the flavor and ties it all together.
• Unsweetened almond milk. Keeps it dairy-free and light. Any milk works here.
• Egg or flax egg. The egg helps bind and gives structure. For a vegan version, mix 1 tablespoon flaxseed with 3 tablespoons water and let sit.
• Cooking spray or coconut oil. To grease your pan and keep everything from sticking.

How I Make Maple Pecan Baked Oatmeal

(This is a quick overview of how I make maple pecan baked oatmeal, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat your oven to 350°F. Get that oven warm and ready so your oatmeal bakes evenly.
2. Grease your baking dish. I use an 8×8 square dish and either spray it or lightly coat with coconut oil.
3. Mix your dry ingredients. In a big bowl, stir together oats, baking powder, cinnamon, salt, and half the pecans.
4. Whisk the wet ingredients. In another bowl, whisk almond milk, egg or flax egg, maple syrup, vanilla, and melted coconut oil until smooth.
5. Layer sliced bananas. Place them in a single layer in the greased baking dish. This gives every bite a little banana boost.
6. Combine everything in the dish. Pour the wet mixture over the bananas, then sprinkle the oat mixture on top. Gently stir to combine everything right in the pan.
7. Top with remaining pecans. Press them in just a bit so they stick as it bakes.
8. Bake for 30 to 35 minutes. Look for golden edges and a set center.
9. Drizzle with maple syrup. Optional but heavenly when serving!

How to Take Maple Pecan Baked Oatmeal To Work or School

Slice the baked oatmeal into individual squares once it has completely cooled. Wrap each square tightly in parchment paper or place them in small reusable containers. They hold up beautifully in lunchboxes and make the perfect grab-and-go breakfast or midday snack. You can eat them cold or microwave for 30 seconds at work or school if you prefer them warm. For a little extra fun, pack a small container of maple syrup or nut butter on the side to drizzle just before eating. They’re portable, mess-free, and full of sustained energy to power through your day.

Maple Pecan Baked Oatmeal Recipe Variations and Substitutions

• Add berries. Mix in 1/2 cup of blueberries or raspberries for a pop of fruit flavor.
• Swap nuts. Use walnuts, almonds, hazelnuts, or a combination in place of pecans.
• Go chocolatey. Stir in 1/4 cup mini chocolate chips for a sweeter twist that kids love.
• Apple cinnamon version. Replace bananas with 1 cup finely diced apples and a dash more cinnamon.
• Make it tropical. Use canned coconut milk instead of almond milk, and add shredded coconut and diced pineapple.
• Pumpkin spice twist. Replace banana with 3/4 cup canned pumpkin and add pumpkin pie spice.
• Zucchini banana. Fold in 1/2 cup grated zucchini for added moisture and veggies.
• Protein-packed. Add a scoop of your favorite protein powder (vanilla or unflavored) to the oat mixture.
• Dairy-free and egg-free. Use flax egg and plant-based milk to keep it fully vegan.
• Low sugar. Cut the maple syrup in half and add a little stevia or monk fruit if desired.
• Make it nut-free. Skip the pecans and add sunflower seeds or pumpkin seeds instead.

Storing / Freezing Maple Pecan Baked Oatmeal

To keep your baked oatmeal tasting fresh, here’s exactly how to store and freeze it the right way:

Storing in the fridge: Let the oatmeal cool completely, then slice it into squares. Transfer the slices to an airtight container or wrap them individually in parchment paper or beeswax wrap. Store in the fridge for up to 5 days. For best texture, reheat briefly in the microwave or oven before serving.

Freezing for later: Once cooled and sliced, wrap each square tightly in parchment or foil, then place them in a freezer-safe bag or container. Label with the date. They’ll keep beautifully for 2 to 3 months.

Reheating from frozen: You can thaw overnight in the fridge or reheat directly from frozen. Microwave for 1 to 2 minutes or warm in the oven at 325°F for 10 to 12 minutes until heated through. Drizzle with a little extra maple syrup if desired.

How to Reheat Maple Pecan Baked Oatmeal

To reheat individual portions, microwave for 30 to 60 seconds until warm. For best texture, reheat slices in the oven or toaster oven at 300°F for 10 to 12 minutes. Add a splash of milk before reheating if it looks dry.

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