Maple Pecan Baked Oatmeal

Warm maple, toasted pecans, cinnamon, and hearty oats come together in this cozy Maple Pecan Baked Oatmeal. Soft and tender in the center with golden, slightly crisp edges, it’s an easy make-ahead breakfast that feels just right for a cool fall morning. Serve it warm with fresh fruit, a splash of milk, or an extra drizzle of maple syrup.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 to 8

Ingredients

For the Baked Oatmeal

• 2 cups old-fashioned rolled oats.
• 1 teaspoon baking powder.
• 1 1/2 teaspoons ground cinnamon.
• 1/4 teaspoon ground nutmeg.
• 1/2 teaspoon salt.
• 2 large eggs.
• 1 3/4 cups milk.
• 1/2 cup pure maple syrup.
• 1/4 cup packed light brown sugar.
• 3 tablespoons unsalted butter, melted.
• 2 teaspoons vanilla extract.
• 3/4 cup chopped pecans, divided.
• 2 tablespoons maple syrup, for finishing.
• Flaky sea salt, optional.

Directions

1. Prep the oven.
Preheat the oven to 350°F. Lightly grease an 8-inch or 9-inch square baking pan.

2. Mix the dry ingredients.
In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt.

3. Mix the wet ingredients.
In a separate bowl, whisk together the eggs, milk, maple syrup, brown sugar, melted butter, and vanilla until smooth.

4. Bring everything together.
Pour the wet ingredients over the oat mixture and stir until well combined. Fold in 1/2 cup of the chopped pecans.

5. Fill the pan.
Pour the oatmeal mixture into the prepared baking pan and spread it into an even layer. Sprinkle the remaining pecans over the top.

6. Bake.
Bake for 30 to 35 minutes, or until the center is set and the edges are lightly golden. For a softer baked oatmeal, pull it closer to 30 minutes. For a firmer texture that's easier to slice, give it the full 35 minutes.

7. Add the maple finish.
While the oatmeal is still warm, drizzle the top with the remaining 2 tablespoons of maple syrup. Add a tiny pinch of flaky sea salt if desired.

8. Serve.
Let the baked oatmeal rest for about 5 minutes before slicing. Serve warm with milk, Greek yogurt, fresh berries, sliced bananas, or an extra drizzle of maple syrup.

Tips

Use old-fashioned rolled oats rather than quick oats for the best texture. Quick oats absorb liquid differently and can make the finished oatmeal softer and less defined.

Toast the pecans for a few minutes before adding them if you want an even deeper, nuttier flavor.

For extra fall flavor, add diced apples or pears to the oat mixture before baking. Chocolate chips are another very acceptable breakfast decision.

This recipe is also great for meal prep. Refrigerate individual portions and reheat throughout the week for an easy grab-and-go breakfast.

Phantom Tip: Mix everything in your favorite Phantom Chef mixing bowl, then bake it in a Phantom Chef muffin pan for a warm breakfast that can go straight from the oven to the table.