Pecan Pie Baked Oatmeal (Gluten-Free, Vegan-Friendly)

I love a breakfast that tastes indulgent but actually starts the day with whole grains and healthy fats. This Pecan Pie Baked Oatmeal (Gluten-Free, Vegan-Friendly) hits that sweet, toasty pecan flavor with a custardy oat base — like pecan pie for breakfast. I’ve tested versions with and without chocolate chips and landed on a reliably tender bake every time.

Why Make This Recipe

• Rich, comforting pecan-pie flavor without the fuss of a pie crust.
• Whole-grain oats and pecans give fiber, protein, and heart-healthy fats.
• Make-ahead friendly: bake on Sunday and reheat for busy weekday mornings.
• Easy to adapt for allergies or taste — swap maple, add spices, or fold in fruit.
• Personal note: I love this because it tastes indulgent but feels wholesome — perfect for holiday brunches or a cozy weekday start.

Recipe Overview

• Prep time: 10–15 minutes
• Cook time: 25–35 minutes at 350°F (175°C)
• Total time: 35–50 minutes
• Servings: 6 (8×8-inch pan)
• Difficulty: Easy
• Method: Mix wet and dry ingredients, fold in pecans, bake until set and golden.

My Experience Making This Recipe

When I first tested this, the center was a little too soft; increasing oats by a bit and reducing liquid by 2 tablespoons gave the right custardy set. Toasting the pecans beforehand improved the aroma and crunch dramatically. Using certified gluten-free rolled oats made it reliably gluten-free.

How to Make Pecan Pie Baked Oatmeal (Gluten-Free, Vegan-Friendly)

Start by preheating the oven to 350°F (175°C) and toasting 1 cup chopped pecans for 6–8 minutes to boost flavor. Whisk wet ingredients (1 cup plant milk, 1/3–1/2 cup maple syrup, 1/4 cup melted coconut oil, 1 tsp vanilla) then stir into 2 cups rolled oats, 1 tsp baking powder, 1/2 tsp salt and 1 tsp cinnamon. Fold in most of the pecans, transfer to an 8×8-inch greased dish, top with a few reserved halves, and bake 25–35 minutes until edges are set and a toothpick comes out mostly clean. Let rest 10 minutes before slicing.

Expert Tips for Success

• Use old-fashioned rolled oats (not instant) for structure; quick oats make a denser result.
• Toast pecans on a sheet at 350°F for 6–8 minutes until fragrant — it deepens flavor and keeps them crunchy.
• Measure liquid carefully: aim for ~1:1 to 1.25:1 liquid-to-oats by volume for a custardy bake (1 cup milk to 2 cups oats is a good baseline).
• Use an 8×8-inch pan for even cooking; a glass dish may need 3–5 extra minutes compared to metal.
• Cool 10–15 minutes before cutting — the center continues to set as it rests.

How to Serve Pecan Pie Baked Oatmeal (Gluten-Free, Vegan-Friendly)

• Serve warm with a drizzle of extra maple syrup and a dollop of coconut yogurt or dairy-free vanilla yogurt.
• Add a scoop of vegan vanilla ice cream for a dessert-style brunch.
• Top with sliced banana or roasted apples for extra fruit and texture.
• Great for holiday brunch, weekend breakfast for guests, or packed lunches (cut into bars).

Storage and Reheating Guide

• Refrigerate in an airtight container for up to 4 days. Reheat slices in the microwave for 30–60 seconds or in a 350°F oven for 8–12 minutes.
• Freeze individual slices wrapped in plastic and placed in a freezer bag for up to 3 months. Thaw overnight in the fridge.
• To re-crisp the top after microwaving, pop under the broiler 1–2 minutes while watching closely.

Recipe Variations

• Chocolate Pecan: Fold in 1/3 cup dairy-free chocolate chips before baking for a chocolate-pecan twist.
• Apple Pecan: Stir in 1 cup diced, peeled apples and 1/2 tsp extra cinnamon for an apple-pie spin.
• Lower-sugar: Reduce maple syrup to 1/4 cup and add mashed banana or applesauce for sweetness.
• Nut-free: Replace pecans with toasted sunflower seeds or pumpkin seeds; beware texture will differ.

Nutritional Highlights

• Oats provide soluble fiber (beta-glucan) which supports heart health and satiety.
• Pecans deliver monounsaturated fats and vitamin E for healthy fats and antioxidants.
• Allergen note: Contains tree nuts (pecans). Use certified gluten-free oats if avoiding gluten. Check plant milk labels for cross-contact if highly sensitive.
• Portion guidance: A 1/6th pan serving is a balanced breakfast; pair with protein (yogurt or a nut butter) if you need more staying power.

Troubleshooting Common Issues

• Soggy center: Bake 5–10 minutes longer and let it rest 15 minutes; check your liquid-to-oats ratio and reduce milk by 1–2 tablespoons next time.
• Overbrowned pecans: Toast nuts separately and add most back into the batter before baking; reserve a few for topping to avoid burning.
• Dry, crumbly edges: Don’t overbake; start checking at 25 minutes and remove when center is just set. Using a metal pan can help avoid overbrowning edges.

Frequently Asked Questions

Q: Can I make this in individual ramekins?
A: Yes. Divide the batter among six 8-oz ramekins and bake at 350°F (175°C) for 18–22 minutes. Ramekins reduce baking time and make portable portions; check for a slight wobble in the center.

Q: Will this work with quick oats or steel-cut oats?
A: Quick oats can be used but yield a softer, more porridge-like texture; reduce liquid slightly (about 1–2 tbsp less). Steel-cut oats are not recommended unless you pre-cook them; they won’t soften enough during a standard bake.

Q: How can I increase protein content?
A: Stir 2–3 tbsp of nut or seed butter into the wet mix, or fold in 1/4–1/2 cup of vegan protein powder (reduce milk by 2–4 tbsp to keep consistency). Serve with Greek-style vegan yogurt for extra protein.

Q: Can I prepare the mix ahead and bake later?
A: Yes — combine dry ingredients and store separately from wet ingredients for up to 2 days in the fridge. For a full make-ahead, assemble in the dish, cover, and refrigerate overnight; add 3–5 extra minutes to baking time if chilled.

Conclusion

For more inspiration and variations on pecan-pie flavored baked oats, try this cozy version: Cozy Pecan Pie Baked Oatmeal (Gluten-Free + Vegan-Friendly). If you like chocolate with your pecans, this recipe is a good reference: Pecan Pie Chocolate Chip Baked Oats (Vegan GF) Nourishing Amy. For an apple-forward variation that follows similar technique, see: Dairy Free Apple Pie Baked Oatmeal (Gluten Free + Vegan Friendly). If you enjoy fruit bakes using rolled oats, this blueberry take is helpful for timing and texture: Baked Blueberry Oatmeal (Gluten-Free, Vegan-Friendly) • One …. For another chocolate-pecan twist and plating ideas, check this version: Chocolate Pecan Pie Baked Oatmeal Vegan Recipe | Planted365.

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