Vegan Cinnamon Baked Oatmeal with Pecans

Baked oatmeal dappled with cinnamon and pecans is an easy & healthy meal to make for family breakfast or meal prep. It's vegan and so easy to customize!

Cinnamon-baked oatmeal is one of my new favorite vegan breakfast recipes. It's the perfect recipe for when you need to throw together a quick, nourishing breakfast.

And it's super cozy, making it perfect for chilly fall days! If you're looking for an incredibly fall-themed oatmeal, you might like this pumpkin baked oatmeal instead (it's also vegan).

Recipe features

• Dietary-features: vegetarian, vegan, dairy-free, egg-free, gluten-free optional
• Requires just 10 minutes of prep time
• Soft and sliceable, not hard like oatmeal bars
• Dappled with toasted pecans and cinnamon
• Easy to customize using your favorite milk, nuts and fruit

Ingredients

You only need a few inexpensive pantry staples to make baked oats. 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 and toast them yourself or just buy them already toasted/roasted. If you prefer smaller pecan bits, you can roughly chop the pecans up before toasting.
• Non-dairy milk: I use soy milk because that's what I keep on hand, but you can use coconut milk, almond milk, oat milk, etc. Choose unsweetened, unflavored milk to keep a neutral palette.
• Brown sugar is the sweetener. Add as little or as much as you like.
• 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. It is also a great way to add healthy omega-3s to your breakfast.
• Olive oil: Like flaxseed, olive oil also provides healthy fats, but you can use canola, vegetable, melted coconut oil or any other relatively neutral oil.

Step by step instructions

Making baked oatmeal is so simple. Making vegan baked oatmeal is even easier!

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

Step 1: Toast the pecans. 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.

Step 2: Add all dry ingredients to a large mixing bowl. Mix together until well combined.

Step 3. Add in all of the wet ingredients Stir to combine.

Step 4. Lightly oil an 11x11 or similarly sized baking dish using cooking spray or a drizzle of olive oil. This keeps the oatmeal from sticking to the pan. Evenly spread the oatmeal into the baking dish using a spatula.

Step 5. Top with the toasted pecans, reserving a few for garnishing after baking.

Bake at 350 degrees for 30-35 minutes, or until the center is set. It should be soft but holding together. Remove from the oven and let cool for 5 minutes before serving. Enjoy!

Oatmeal variations

Use this baked oatmeal recipe as a template for any flavor you prefer.

• For a firmer oatmeal texture, decrease milk to 1 and ½ cups.
• Lemon blueberry: Add the zest of one lemon and a cup of blueberries (much like my lemon blueberry smoothie).
• Fruit: Fresh or frozen fruit can be mixed with with the pecans. Try berries in the summer and apples in the fall.
• Use eggs instead of flax eggs: You can use two eggs instead of flax eggs. Whisk them before adding in with the wet ingredients.
• Add-ins: 1-2 tablespoons of chia seeds, hemp seeds, ground flaxseed are all healthy ways to add extra omega-3s to breakfast. These are also good topping options.
• Nut butter: Add in a few spoonfuls of peanut or almond butter with the wet ingredients for a nutty oatmeal and extra protein.
• Chocolate baked oats: Add in a handful of your favorite chocolate chips or add in 2 tablespoons or cocoa powder to the dry ingredients.

Recipe FAQ

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Author's note: This recipe was originally shared in October 2019. It was updated in September 2021 with new photos but the original recipe remains the same.