This Apple Pecan Baked Oatmeal is a wholesome, fiber-rich breakfast that combines the natural sweetness of fresh apples with crunchy, nutrient-packed pecans.
High in protein from eggs and rich in healthy fats, it’s a satisfying and energizing start to your day.
Quick to prepare and ideal for meal prep, this hearty dish is perfect for families or anyone looking for a cozy, guilt-free breakfast.
Apple Pecan Baked Oatmeal
Equipment
- 9×13-inch Baking Pan
- Large mixing bowl (1)
- Medium Mixing Bowl (1)
- Measuring Cups and Spoons
- Whisk or fork
- Knife and cutting board
- Oven mitts
Ingredients
- 4 cups old-fashioned rolled oats
- 1 1/2 cups pecans chopped (split into 1 cup and 1/2 cup)
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- 1 tsp salt
- 3 large eggs
- 4 cups milk dairy or plant-based
- 1 cup pure maple syrup
- 1 tbsp vanilla extract
- 1 stick 1/2 cup unsalted butter, melted
- 3 large apples peeled, cored, and diced (Fuji or Honeycrisp recommended)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it lightly with butter or coconut oil. This ensures the baked oatmeal won’t stick and will release easily after baking.
- Prepare Apples: Peel, core, and dice your apples into small, even pieces. Spread them in a single layer across the bottom of the prepared pan. Using crisp varieties like Fuji or Honeycrisp adds natural sweetness and keeps the pieces slightly firm during baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, 1 cup of chopped pecans, baking powder, cinnamon, and salt. Stir thoroughly so the oats and spices are evenly distributed, ensuring every bite has balanced flavor.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and melted butter until smooth and well blended. The mixture should be uniform, with no streaks of egg or butter.
- Assemble Oatmeal: Pour the wet mixture over the layer of apples in the pan, spreading it evenly. Sprinkle the remaining 1/2 cup of chopped pecans over the top for added crunch and visual appeal.
- Bake: Place the pan in the preheated oven and bake for 45 minutes, or until the top is golden brown and the oatmeal has set. The edges should be slightly firm, and a toothpick inserted in the center should come out clean.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy warm on its own, or add a splash of milk or cream and a drizzle of maple syrup for extra indulgence. This oatmeal also pairs wonderfully with yogurt or fresh fruit.
- Store Leftovers: Cover any leftovers and store in the refrigerator for up to 4–5 days. Reheat individual portions in the microwave until warmed through. The baked oatmeal maintains its texture and flavor, making it perfect for easy meal prep.
Notes
- For a more tender oatmeal, use rolled oats rather than quick oats; they retain structure and provide a hearty texture.
- Crisp apple varieties like Fuji or Honeycrisp work best, as they maintain their shape and natural sweetness.
- Toasting the pecans lightly before adding them can enhance their flavor and give the dish a richer nutty aroma.
- Maple syrup adds natural sweetness, but you can substitute honey or agave nectar if preferred.
- This recipe can easily be halved for smaller portions, just reduce the baking time by 8–10 minutes.
Chef’s Secrets For Perfect Texture
The key to a perfectly baked oatmeal lies in balancing moisture and structure.
Pressing the apple layer slightly before pouring the batter helps it stay evenly distributed, while stirring the wet and dry ingredients gently ensures the oats absorb just enough liquid without becoming mushy.
Using room-temperature eggs and milk also improves uniformity and prevents uneven baking.
For added depth, consider sprinkling a pinch of nutmeg or a few dried cranberries into the mixture for subtle warmth and a touch of tartness.
Serving Suggestions To Delight Everyone
This baked oatmeal is versatile and pairs beautifully with a variety of breakfast options.
Serve it warm with a drizzle of maple syrup or a splash of cream for a comforting morning treat.
For a protein boost, add a dollop of Greek yogurt or nut butter on the side. It also works well alongside fresh fruit, smoothie bowls, or even a savory breakfast plate with eggs for a balanced meal.
Slice it into squares for easy serving, making it perfect for casual family breakfasts or brunch gatherings.
Storage Tips For Easy Meal Prep
Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4–5 days.
Individual slices reheat easily in the microwave for a quick breakfast or snack.
You can also freeze portions in airtight containers or zip-top bags for up to 2 months; thaw overnight in the fridge and reheat gently.
To maintain a crunchy topping, sprinkle extra pecans on top after reheating.
Keeping the oatmeal covered prevents it from drying out while preserving flavor and texture for future meals.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Replace eggs with flax or chia egg substitutes and use plant-based milk such as almond or oat milk.
Ensure butter is replaced with coconut oil or vegan butter.
The texture will remain slightly different but still deliciously satisfying.
2. Can I use other fruits instead of apples?
Absolutely. Pears, peaches, or even berries can be used.
Firmer fruits like pears work best to avoid excess moisture, while softer fruits may need slightly less liquid or a shorter baking time.
3. Can I make this recipe ahead of time?
Yes, this baked oatmeal is perfect for meal prep.
You can assemble it the night before and refrigerate overnight, then bake it in the morning.
Alternatively, bake it ahead and reheat portions as needed.
4. Can I use different nuts or seeds?
Yes! Walnuts, almonds, or sunflower seeds can replace pecans if desired.
Toasting them beforehand enhances flavor and adds a satisfying crunch.
Mixing nuts and seeds can also give a more complex texture.
5. How do I know when it’s fully baked?
The baked oatmeal is done when the top is golden brown and slightly firm to the touch.
You can also insert a toothpick in the center; it should come out mostly clean with a few moist crumbs.
Overbaking may dry it out, while underbaking leaves it too soft.
