Bring your favorite Thanksgiving dessert to breakfast with this single serve pecan pie baked oatmeal! It’s sweet and satisfying, leaving you full all morning long!
It’s November and that means we have officially entered the holiday season! I always start out my November promising myself I will respect the bird (as my dad calls it) and not put up Christmas decorations, listen to Christmas music or watch Christmas movies until after Thanksgiving. However, the deeper into November we get, the more in the holiday spirit I get, and I usually break at least one of those rules. Oops!
But for today, we are respecting the bird and kicking off Thanksgiving recipes with these pecan pie baked oats. Now, I must admit, I am not the biggest pecan pie fan. Don’t get me wrong, it’s delicious, but I much prefer pumpkin or apple pie over pecan. However, pecan pie is a staple Thanksgiving dish on many tables so I wanted to pay homage to it in my favorite way: with baked oats.
And I must admit, these pecan pie baked oats came out DELICIOUS! We have a fairly simple and minimum ingredient baked oats recipe ‘base’ and a sweet and sticky pecan topping. I dialed back the sweetness a bit in the oats, as the pecan topping adds the right amount of sweetness without being too much for a breakfast dish.
As you probably know by now, baked oats is one of my favorite breakfasts. They are easy to bake morning of or prep ahead of time, they satisfy that sweet tooth and can easily be made vegan and gluten free. Baked oats are always satisfying but between the healthy fats in the pecans and the fiber rich carbs from the oats, these pecan pie baked oats are especially satiating. When I made them the other day, I had about half for breakfast, and I saved the rest for dessert. They were still delicious cold, and hours later!
WHAT YOU NEED TO MAKE PECAN PIE BAKED OATS
- Mixing bowl
- Ramekin or baking dish (like this one)
- Measuring cups and spoons
- Small Saucepan
HOW TO MAKE PECAN PIE BAKED OATS
Preheat oven to 400 degrees. In a small mixing bowl, add banana first and mash with fork. Add rolled oats, milk of choice, maple syrup, chia seeds, vanilla, baking powder and salt. Mix everything together and allow the batter to sit for 10 minutes, to allow the oats to absorb some moisture.
Meanwhile, combine the pecans, maple syrup and coconut sugar in a small saucepan and bring to a boil. Boil mixture for 3-4 minutes until slightly thickened, stirring constantly.
Pour oats into a greased ramekin (10-12oz ramekin recommended, like this one) and smooth into an even layer. Immediately pour bubbly pecan mixture over the top of the oats and spread pecans into an even layer. Bake for 25-28 minutes. I recommend putting the oats on the middle rack of the oven or covering the oats for the first 10 minutes of baking to prevent the pecans from burning. Remove baked oats from oven and allow to cool 5 minutes before enjoying.
HOW TO MEAL PREP PECAN PIE BAKED OATS
Muffins: Double the recipe and divide oats evenly amongst muffin tins. Pour pecan filling over top of each muffin and spread into an even layer. Bake at 375 for 15-20 minutes.
Bars: Triple the recipe (everything except baking powder, do 2 tsp baking powder), pour batter into greased 8×8 inch baking pan and spread into an even layer. Pour pecan filling over top and spread in an even layer. Bake at 400 for 35-40 minutes. Allow to cool 10-15 minutes, then cut into bars.
Storage: Store muffins/bars in air tight containers in the refrigerator for up to 5 days.
Oats: Use gluten free oats, if needed
Milk: Can use regular milk or any plant based milk. I used almond milk
Maple Syrup: You can use 1 tbsp honey or monk fruit syrup in place of the maple syrup in the oats only
Mashed banana: You can use 1/4 cup apple sauce in place of the mashed banana
Protein powder:Feel free to add a scoop of protein powder to the oats base
If you liked this pecan pie baked oats recipe, check out some of my other breakfast recipes:
- Pumpkin Pie Baked Oats
- Apple Pie Baked Oats
- Chocolate Chip Cookie Dough Baked Oats
- Apple Oat Crumble Bars
- Pumpkin Pie Pop Tarts
As always, if you make this recipe please let me know by commenting/rating below. If you take a picture, tag me on Instagram @thechowdown. I love seeing your recreations!
Pecan Pie Baked Oats (Single Serving)
- 1/2 banana mashed
- 1/2 cup rolled oats
- 1/2 cup almond milk
- 1 tbsp chia seeds
- 1 tsp maple syrup
- 1 tsp baking powder
- 1 tsp vanilla
- Pinch salt
- Pecan Topping
- 1/3 cup pecans
- 1 tbsp maple syrup
- 1 tsp coconut sugar
- Preheat oven to 400 degrees. In a small mixing bowl, mix together mashed banana, rolled oats, milk of choice, chia seeds, 1 tsp maple syrup, baking powder, vanilla and salt. Allow oat mixture to sit for 10 minutes to allow oats to absorb liquid.
- Meanwhile, combine pecans, 1 tbsp maple syrup and coconut sugar in a small sauce pan. Bring to a boil and boil for 3-4 minutes, stirring constantly.
- Pour oats into a greased ramekin (10-12oz ramekin recommended) and smooth into an even layer. Immediately pour bubbly pecan mixture over top and spread pecans into an even layer.
- Place oats on middle rack and bake for 25-28 minutes. Allow oats to cool 5-10 minutes before enjoying.