Bored of your traditional oatmeal? This single serve cinnamon pecan streusel baked oatmeal is the most delicious way to switch up your breakfast game!
Last year I discovered baked oatmeal. I became bored of the standard stove top oatmeal bowl and, just like everyone else, I started working from home in early March. This meant I could combine all the typical oatmeal ingredients with baking powder, throw it in the oven and experience an entirely new and delicious breakfast treat.
Since then, I have made almost every baked oatmeal flavor under the sun, like this cookie dough baked oatmeal, this pecan pie baked oatmeal and this gingerbread baked oatmeal. No doubt I will continue to create many more flavors, as they are my most popular recipes on Instagram.
Why I Love Baked Oatmeal
Baked oatmeal transforms a tired breakfast dish into something entirely new. I have converted from a stovetop oatmeal kind of girl to a baked oatmeal girl because baked oatmeal:
- Can be easily made gluten free and vegan.
- Keeps you full all morning long.
- Rather than a mushy texture of stovetop oatmeal, baked oatmeal has a texture closer to cake or an oatmeal cookie.
- Because of the texture and endless flavor options, baked oatmeal feels like such a fun treat in the morning.
- It is so easy to make and perfect to meal prep.
This cinnamon pecan streusel baked oatmeal consists of two components. The first is the baked oatmeal, which has hints of cinnamon and chopped pecans mixed throughout. The second component is the streusel topping, made of brown sugar, cinnamon and toasty pecans to provide a perfectly sweet and crisp topping.
This baked oatmeal reminds of a streusel cake or muffins. However, this baked oatmeal is much healthier, as it is high in fiber and contains healthy fats, antioxidants, vitamins and minerals.
Baked Oatmeal Ingredients
- Oats: I use gluten free quick oats for this recipe. However, you can also use rolled oats.
- Milk of choice: Any milk works in baked oatmeal. I typically use unsweetened almond milk but have also used oat milk and regular milk.
- Banana: Banana adds natural sweetness and helps thicken the mixture to help create an ideal baked oatmeal texture.
- Maple syrup: Maple syrup also adds natural sweetness, as well as provides antioxidants.
- Baking powder: baking powder is the preferred leavening agent for baked oatmeal. Baking powder helps provide an ideal baked oatmeal texture.
- Pecans: You do not need to add pecans to the oatmeal portion, however; I believe it compliments the streusel nicely.
- Vanilla extract
- Almond flour: I use almond flour to keep this dish gluten free. However, you can use regular all-purpose flour.
- Brown sugar or coconut sugar: Brown sugar provides more caramelization and a slightly better texture than coconut sugar. However, coconut sugar works as a great unrefined sugar option.
- Coconut oil: Coconut oil gives the streusel that quintessential crumbly and crispy texture.
- Preheat oven to 400 degrees.
- In one mixing bowl, combine oatmeal ingredients. Allow oats to rest for 10 minutes while you make the streusel topping.
- In a second mixing bowl, combine the streusel ingredients. Mix until crumbly.
- Pour oatmeal mixture into a greased ramekin. Sprinkle streusel on top of oatmeal and spread into an even layer.
- Bake oatmeal at 400 degrees for 30-32 minutes. Allow oatmeal to cool for 5 minutes before enjoying.
How to Meal Prep Baked Oatmeal
Muffins: Double the recipe and divide oats evenly amongst muffin tins. 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. 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.
- Use a 10-12 ounce baking dish or ramekin.
- Use quick oats or rolled oats for this recipe. Do not use steel cut oats.
- All the oatmeal mixture to rest for 10 minutes before pouring into the greased ramekin. This allows the oats to absorb some of the liquid and will prevent the streusel from sinking into the oatmeal.
- Use slightly softened coconut oil in the streusel to get the perfect crumbly texture.
Oats: use gluten free oats, if needed
Milk: any regular or plant based milk works in this recipe. I used almond milk.
Maple syrup: you can use 1 tbsp of monk fruit syrup in place of the maple syrup
Mashed banana: you can use 2-3 tablespoons of apple sauce or an additional 1 tablespoon of maple syrup in place of the mashed banana
Protein powder: feel free to add a scoop of protein powder to the oats mixture.
Brown sugar: Coconut sugar can be used instead of brown sugar in the streusel.
More Baked Oatmeal Recipes
- Gingerbread Baked Oatmeal
- Pecan Pie Baked Oatmeal
- Pumpkin Pie Baked Oatmeal
- Apple Pie Baked Oatmeal
- Chocolate Chip Cookie Dough Baked Oatmeal
As always, if you make this recipe please let me know by commenting and rating below. If you take a picture, tag me on Instagram @thechowdown. I love seeing your recreations!
Cinnamon Pecan Streusel Baked Oatmeal
- 1/2 banana mashed
- 1/2 cup rolled oats
- 1/2 cup almond milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 tbsp pecans chopped
- Small pinch sea salt
- 2 tbsp almond flour
- 1 tbsp brown sugar
- 1 tbsp pecans chopped
- 2 tsp coconut oil softened
- 2 dashes cinnamon
- Combine all oats ingredients in a small bowl and let it sit for 10 minutes to allow oats to absorb some liquid.
- Meanwhile, combine all streusel ingredients in a small bowl. Use a fork to combine until you get a clumpy/crumbly texture.
- Pour oats mixture into a greased ramekin. Sprinkle streusel mixture on top in an even layer.
- Bake at 400 for 30-32 minutes, or until streusel is crisp. Allow to cool 5-10 minutes.
- A 10-12oz ramekin or baking dish is recommended.
- Allow the oats to sit for 10 minutes before baking, to allow the oats to absorb some liquid.
- Using softened coconut oil will give the best crumbly streusel texture.