Description
This irresistible Maple Pecan Baked Oatmeal is cozy, naturally sweetened, and meal-prep friendly. With warm cinnamon, toasty pecans, and creamy banana, it’s the perfect breakfast to nourish and satisfy.
Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup chopped pecans, divided
- 2 ripe bananas, thinly sliced
- 1 teaspoon baking powder
- 1½ teaspoons cinnamon
- Scant ½ teaspoon sea salt
- 2 tablespoons melted coconut oil
- ¼ cup pure maple syrup (plus more for serving)
- 2 teaspoons vanilla extract
- 2 cups unsweetened almond milk
- 1 egg (or flax egg: 1 tbsp flaxseed + 3 tbsp water)
- Cooking spray or coconut oil (for greasing pan)
Instructions
- Preheat oven to 350°F and grease an 8×8-inch baking dish.
- In a bowl, mix oats, baking powder, cinnamon, salt, and half of the pecans.
- In another bowl, whisk together almond milk, egg or flax egg, maple syrup, vanilla, and melted coconut oil.
- Arrange banana slices on the bottom of the greased dish.
- Pour the wet mixture over the bananas.
- Sprinkle the oat mixture on top and gently stir everything together in the pan.
- Top with the remaining pecans.
- Bake for 30 to 35 minutes, until golden and set.
- Let cool slightly, slice, and drizzle with maple syrup to serve.
Notes
- Store leftovers in the fridge for up to 5 days or freeze individual squares for up to 2 months.
- Great for meal prep: wrap slices individually for grab-and-go breakfasts or work snacks.
- Reheat in microwave or oven; add a splash of milk if it seems dry.
- Customize with berries, different nuts, chocolate chips, or apple chunks for variation.