Print
Ingredients
Scale
- 2 cups rolled oats (certified gluten-free, if needed)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups milk (unsweetened almond milk recommended)
- 1/4 cup pure maple syrup
- 1 egg (or 1 chia egg for vegan)
- 2 tablespoons butter, vegan butter, or coconut oil, melted
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons butter or vegan butter
- 1/4 cup pure maple syrup
- 1 cup pecans (roughly chopped or whole)
Instructions
- Preheat oven to 350°F (175°C) and grease a 2-quart baking dish.
- In a mixing bowl, combine rolled oats, baking powder, cinnamon, and salt.
- Add almond milk, maple syrup, egg (or chia egg), melted butter (or oil), and vanilla extract to the dry ingredients, and mix well.
- Make the pecan topping by melting butter and maple syrup in a saucepan, then stir in pecans.
- Pour pecan mixture over the oatmeal and smooth it out.
- Bake for 35-40 minutes until the top is golden brown and puffed.
- Let cool for 5 minutes before serving.
Notes
Leftovers can be refrigerated for up to 2-3 days.
For added flavor, consider toasting the pecans before use.
Adjust sweetness by varying the amount of maple syrup.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 4
- Protein: 6
- Cholesterol: 30