2cupsmilk of choicesoy, almond, coconut, dairy milk, etc.
¼cupolive oilcanola or melted coconut oil also work
Preheat the oven to 350 degrees F.⠀
Make the flax egg by mixing together 2 tablespoons flaxseed with 6 tablespoons water in a small bowl. Let rest for 5 minutes before using.
In a small skillet, add pecans with 1 tablespoon brown sugar over medium heat. Heat until the brown sugar melts and the pecans are lightly toasted, stirring frequently. This will take 2-3 minutes. Remove from heat once melted and layer evenly on a plate to prevent the pecans from sticking together.
Combine dry ingredients in a large mixing bowl: rolled oats, ⅓ cup brown sugar, baking powder, cinnamon, nutmeg, salt.
Whisk in milk, olive oil, flax eggs and vanilla extract until evenly combined. ⠀
Pour oatmeal into a lightly oiled 8x11 or similarly sized baking dish. Top with the pecans. Bake for 30-35 minutes at 350F or until the center is set. Let cool for 5 minutes before serving. Enjoy!
Rolled oats, also known as old-fashioned oats. Instant oats and steel cut oats do not work here.
Leftovers and reheating: For best quality, keep leftovers refrigerated in a closed container for 3-4 days. You can warm up individual servings with a splash of milk in the microwave.
Freezing: Freeze individual baked slices in an airtight container or freeze the entire baking dish. Let thaw overnight in the fridge before reheating.