Cinnamon Pecan Baked Oatmeal

Cinnamon Pecan Baked Oatmeal is made in the oven using simple, warming vegan ingredients. It's the perfect recipe to enjoy through the week as meal prep, or serve to your family for breakfast.

This cinnamon pecan baked oatmeal is one of my new favorite breakfast recipes. It's the perfect recipe for when you need to throw together a quick, nourishing breakfast that doesn't sacrifice on flavor.

And it's super cozy, making it perfect for chilly fall days!

This baked oatmeal is soft and sliceable -- not hard like oatmeal bars. It's just like a classic bowl of oatmeal, but holds together and is dappled with toasted pecans.

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Ingredients

You only need a few inexpensive ingredients to make this recipe. I bet you already have most of them on hand!

Rolled oats: Also called old-fashioned oats, these are different than quick-cooking oats or steel cut oats (neither of which work in this recipe). 

Pecans: Choose whole raw pecans. If you prefer smaller pecan bits, you can roughly chop the pecans up before toasting.

Non-dairy milk: This recipe uses non-dairy milk because that's what I keep on hand, but you can use your preferred milk. Soy milk, almond milk, oat milk... Choose unsweetened, unflavored milk to keep a neutral palette.

Brown sugar: To keep this recipe vegan, choose a vegan light brown sugar. 

Cinnamon and nutmeg provide a warming, comforting fall flavor that complements the sweet brown sugar and pecans.

Flax eggs: Combine ground flaxseed and water to make this vegan egg substitute. Flaxseeds contain omega-3 fatty acids that have been shown to a have positive effect on heart health.

Like flaxseed, olive oil also provides healthy fats, but you can use canola, vegetable, or any other relatively neutral oil if you don't have olive oil on hand.

We will also use baking powder and salt in this recipe -- because what is baking without these two ingredients?!

How to make 

Start by adding the pecans to a medium skillet with 1 tablespoon brown sugar. Stir continuously over medium heat until the brown sugar melts, about 2-3 minutes.

Once the pecans are toasted and the sugar is melted, spread the pecans evenly on a plate or in the skillet to prevent them from sticking together.

Make the two flaxseed eggs by stirring together 2 tablespoons ground flaxseed with 6 tablespoons water. Let rest for 5 minutes before using. 

Step 1. Add all dry ingredients to a large mixing bowl. Mix together with a whisk.

Step 2. Whisk in the wet ingredients one at a time.

Step 3. Next, fold in the pecans using a rubber spatula.

Step 4. Lightly oil an 11 x 11 or 9 x 13 baking dish using cooking spray or a drizzle of olive oil.

Step 5. Evenly spread the oatmeal into the baking dish using the spatula.

Step 6. Top with additional toasted almonds.

Bake at 350 degrees for 30-35 minutes, or until the center is set.

Remove from the oven and let cool for 5 minutes before serving. Enjoy!

Serve with a side of breakfast casserole, vegan tempeh bacon or tofu scramble. It also goes so well with a side of tempeh hash!

If you like this oatmeal you might also like baked pumpkin oatmeal or gingerbread overnight oats.