Apple Pecan Baked Oatmeal
A comforting and nutritious baked oatmeal packed with sweet apples, crunchy pecans, and warm cinnamon. High in fiber and protein, this recipe is easy to prepare, perfect for breakfast, and stores well for a quick morning meal.
Equipment
- 9x13-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 9x13-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.