Irresistible Maple Pecan Oat Biscotti

This Maple Pecan Oat Biscotti recipe is delightfully crunchy, lightly sweetened with real maple syrup, and absolutely made for dipping into your favorite morning coffee. It’s a wholesome twist on classic biscotti, with hearty oats, nutty pecans, and a hint of maple that feels just like a cozy fall morning, any time of year.

This maple pecan oat biscotti recipe is so easy to make and even easier to love. With just a handful of nourishing ingredients like oats, almond flour, maple syrup, and eggs, it’s naturally gluten-free and perfectly crisp after a double bake. Add a maple glaze on top for an extra indulgent finish, or enjoy it just as it is.

If you’re into warm, cozy bakes like this, you’ll probably enjoy my Maple Pecan Oat Cookies, these crisp and nutty Oatmeal Almond Biscotti, or my chocolatey favorite Chocolate Hazelnut Oat Biscotti.

Why You’ll Love This Maple Pecan Oat Biscotti Recipe

• Perfectly crunchy for coffee or tea dunking. They hold up beautifully without getting soggy.
• Naturally sweetened with maple syrup. Just enough to satisfy without being overly sugary.
• Nutty and wholesome. Pecans and oats add texture, flavor, and heartiness.
• Simple, clean ingredients. No refined flour or butter, just the good stuff.
• Gluten-free friendly. Made with oats and almond flour for a nourishing twist.
• Make-ahead friendly. Keeps well for days and freezes beautifully.
• Customizable. Add a glaze or dip in dark chocolate for a bakery-style finish.

Ingredients Needed For Maple Pecan Oat Biscotti

• Oats. Rolled oats give the biscotti their rustic heartiness. You can pulse them slightly in a blender for a finer texture if desired.
• Almond Flour. Adds tenderness and richness while keeping it gluten-free.
• Maple Syrup. The only sweetener here, it brings deep, cozy flavor without overpowering.
• Egg. Helps bind the biscotti and give it structure.
• Baking Powder. Just a touch to help with lift and lightness.
• Maple or Vanilla Extract. For added warmth and aroma.
• Chopped Pecans. For crunch, nuttiness, and a little texture in every bite.
• Optional: Maple glaze. A simple mix of powdered sugar and maple syrup for drizzling on top.

How I Make Maple Pecan Oat Biscotti

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

1. Mix dry ingredients. In a bowl, stir together oats, almond flour, baking powder, and chopped pecans.
2. Whisk wet ingredients. In a separate bowl, whisk the egg and maple syrup and extract until smooth.
3. Combine to form dough. Add the wet mixture to the dry and stir until a sticky dough forms.
4. Shape and bake. Form into a log on a parchment-lined baking sheet and bake at 350°F for 20 to 25 minutes.
5. Cool slightly and slice. Let it cool for 10 minutes, then use a sharp knife to slice into biscotti.
6. Bake again. Lay slices flat and bake for another 10 to 12 minutes, flipping halfway through.
7. Cool and glaze. Let cool completely before adding a maple glaze if using.

Maple Pecan Oat Biscotti Recipe Variations

• Chocolate-dipped. Dip cooled biscotti in melted dark chocolate and let set for a bakery-style finish.
• Spiced maple. Add ¼ teaspoon cinnamon or a pinch of nutmeg for cozy, spiced flavor.
• Coconut crunch. Stir in 2 tablespoons shredded coconut for added texture and sweetness.
• Cranberry pecan. Add 2 tablespoons dried cranberries for a tart contrast to the maple.
• Double maple. Use both maple syrup and a touch of maple extract to boost the maple flavor.
• Trail mix biscotti. Add a mix of sunflower seeds, pumpkin seeds, and raisins for a hearty snack.
• Citrus twist. Add 1 teaspoon orange or lemon zest to brighten the flavor.
• Maple glaze. Drizzle with a glaze made of powdered sugar and maple syrup for a sweet finish.

Maple Pecan Oat Biscotti Recipe Substitutions

• Almond flour alternative. Use oat flour for a nut-free version. Just make sure it’s finely ground.
• Egg-free option. Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water; let sit 5 minutes).
• Nut swap. Replace pecans with walnuts and almonds, or skip them for a simpler version.
• Sweetener swap. Use honey or agave if needed, though maple syrup gives the best flavor.
• Extract options. Vanilla, maple, or almond extract all work well, depending on your flavor preference.

Storing and Freezing Maple Pecan Oat Biscotti

Room Temperature. Keep in an airtight container for up to one week. They stay crisp and perfect for dipping.

Freezer. Freeze in a sealed container or bag for up to 2 months. Let them come to room temp before serving, or re-crisp in a low oven.

Avoid moisture. Don’t store biscotti with softer cookies or items. They’ll lose their crunch!

How to Pack Maple Pecan Oat Biscotti for Work and School

These biscotti are naturally sturdy and perfect for life on the go. Here’s how I pack them for easy, no-mess snacking:

• Wrap individually. Wrap each biscotti in parchment paper or place them in small snack bags. This keeps them fresh and easy to grab from your bag, lunchbox, or office drawer.
• Add to a bento box. Pack biscotti with a few extras like dried fruit, cheese, or a hard-boiled egg for a balanced, quick breakfast or snack.
• Use a thermos pairing. Add one or two to your travel mug bag for the perfect coffee-dipping experience on your commute.
• Make ahead. Bake a full batch and store them in a zip-top bag in the freezer. Pull out a few the night before, and they’ll be perfectly thawed by morning.
• Kid-friendly version. Leave off the glaze and pack with a small carton of milk or dairy-free alternative for a school-safe, mess-free treat.

FAQs About Maple Pecan Oat Biscotti

More Oat-Based Goodies

Print