Pecan Pie Baked Oatmeal has all the cozy flavor of pecan pie in an easy, make-ahead breakfast. This pecan oatmeal is soft and chewy in the middle, packed with toasted pecans, cinnamon, maple syrup, and molasses, and baked until golden. If you love baked oatmeal but want something that feels a little more like dessert, this one's for you!

Baked pecan pie oatmeal on a wood slab with cinnamon sticks in the background.

Oatmeal sometimes gets a bad reputation. After all, if it's good for us, it can't possibly taste good, right? Wrong! When your healthy breakfast tastes like dessert what can be better than that?

Once you try baked oatmeal, you may never want to stir a pot again. like our blueberry baked oatmeal this pecan pie version combines oats, sweeteners, eggs, baking powder, and spices.

And if you're still not sold, this pecan baked oatmeal comes together in one bowl can be prepped ahead and makes the solid easy Thanksgiving breakfast!

What makes this pecan oatmeal taste like pecan pie

There are a few things that give this baked oatmeal its pecan pie flavor. Maple syrup and dark brown sugar bring sweetness and caramel notes, while a little molasses adds the deeper flavor you usually get from corn syrup in a classic pecan pie. Add plenty of cinnamon and toasted pecans, and you get a cozy baked oatmeal that tastes much more indulgent than your average bowl of oatmeal.

Here is what you'll need to make this pecan pie baked oatmeal.

Pecan pie oatmeal in a pan, with a large piece taken out and a fork left in its place.

Oatmeal Use old-fashioned oats not instant or quick-cooking.
Baking powder Helps to give the oatmeal a little rise.
Cinnamon Ground cinnamon for some warm spice.
Salt Balances out the sweetness.
Eggs Large eggs for binding and rising.
Milk Keeps the oatmeal extra fluffy and light.
Sweetener We use a trifecta of maple syrup, brown sugar, and molasses to get that pecan pie taste.
Vanilla extract Use pure vanilla extract for spice.
Melted butter Unsalted.
Pecans Toasted is best, but you can skip this step if you are short on time.

See the recipe card for quantities.

Pecan pie oatmeal step by step

Below is a quick visual on how to make pecan pie-baked oatmeal. Full instructions are located in the recipe card.

Step 1. Start by preheating the oven to 350℉. Line a 9x9 baking pan with parchment or grease the pan. Combine the oats, baking powder, salt, and cinnamon.

Step 2. Add the milk, vanilla, sugar, maple syrup, molasses, butter, and eggs. Stir until combined.

Step 3. Fold the pecans into the batter and stir until fully incorporated.

Prepared batter for pecan pie oatmeal in a square pan.

Step 4. Pour the mixture into the prepared pan and bake for 35-45 minutes, or until the top is golden brown and the oatmeal is slightly firm.

Expert tip

For the best flavor, toast the pecans before adding them to the oatmeal. Spread them on a baking sheet and toast at 350°F for 5-7 minutes, or until fragrant. Let them cool before chopping.

Substitutions and variations

Nuts: If you're allergic to pecans or prefer a different type of nut, you can substitute pecans with almonds, walnuts, cashews, or any other nut of your choice.
Spices: You can customize the spices to suit your taste. Nutmeg, allspice, or even pumpkin pie spice can be used instead of or in addition to the cinnamon.
Milk: You can swap out the milk for a dairy-free alternative such as almond or soy.

Serve it with

This pecan pie oatmeal tastes good on its own, but why not get creative and try some of these toppings?

Sliced Bananas: Bananas and pecans are a match made in heaven.
Greek Yogurt: A scoop of Greek yogurt can add creaminess, protein, and a slight tang to your oatmeal.
Maple Syrup: Drizzle a little maple syrup over the pecan pie oatmeal for extra sweetness.
Sliced Apples or Applesauce: Apples pair well with pecan pie flavors.

Pecan pie oatmeal stacked on a black tray with a brown background.

Storage and Make-Ahead

Store leftovers in an airtight container in the refrigerator for 3-4 days. Individual portions can be reheated in the microwave for 20-30 seconds, or until warmed through. For longer storage, freeze individual portions for up to 2-3 months.

This pecan oatmeal is also a great make-ahead breakfast option for busy mornings. Make a batch on Sunday, and you'll have breakfast all week long! You can double the recipe if you have many hungry mouths to feed.

Baked oatmeal with pecans on brown parchment paper.

Kitchen questions

Should we serve this pecan pie oatmeal warm or at room temperature?

You can serve this baked pecan pie oatmeal either warm or at room temperature. If removing from the fridge, you can place it on a microwave-safe dish and reheat for 20-30 seconds.

We don't have molasses, what else can we use?

If you don't have molasses, feel free to use more of the maple syrup or the brown sugar, or a mixture of the two.

Can we make this pecan oatmeal ahead of time?

Yes. Bake the oatmeal as directed, allow it to cool, then cover and refrigerate. Reheat individual portions in the microwave when ready to serve.

Can we freeze pecan pie baked oatmeal?

Yes. Once cooled, cut the baked oatmeal into individual portions and freeze in an airtight container or freezer-safe bag for up to 2-3 months. Thaw and reheat before serving.

Looking for oatmeal pairings?

Try some of our favorites.

Ingredients

Makes 9

2¼ cups old fashioned oats (*not quick cooking or instant)
2 tsp baking powder
¼ tsp kosher or fine sea salt
1½ tsp ground cinnamon
2 large eggs
1¼ cup milk (whole, low-fat or non-dairy)
¼ cup molasses
3 tbsp dark brown sugar
1 tsp pure vanilla extract or vanilla bean paste
2 tbsp maple syrup
4 tbsp unsalted butter, melted
1 cup chopped pecans, toasted (toasting is optiona l)

Equipment

9x9 inch baking pan

Method

Preheat the oven to 350℉. Grease a 9x9 inch square baking pan or line with parchment paper.
In a medium bowl, combine the oats, baking powder, salt, and cinnamon.
Add the eggs, milk, molasses, brown sugar, maple syrup, vanilla, and melted butter. Stir to combine.
Add the pecans and mix to combine. Pour the mixture into the prepared 9x9-inch baking dish. Spread evenly. Bake at 350℉ for 35-45 minutes or until golden brown and set (it should feel slightly firm). Allow to cool slightly. Cut into squares and serve warm or at room temperature.

Kitchen notes

Stored properly, pecan pie baked oatmeal can stay fresh in the refrigerator for about 3-4 days and in the freezer for up to 2-3 months. When storing, allow it to cool first, then wrap it tightly in plastic wrap or aluminum foil.