Pecan Pie Baked Oatmeal (Single Serving)

Here’s a baked oats recipe to enjoy this during the Thanksgiving or Christmas holiday season! Though, once you try a bite of this Pecan Pie Baked Oatmeal, I think you’ll be making it all year round!

About This Recipe

Pecan Pie Baked Oatmeal is a delicious and wholesome way to enjoy the flavors of a classic dessert in the form of a nutritious breakfast. It’s full of all the warm, cozy flavors and delicious sweet pecans that you love on the classic pie for Thanksgiving!

It’s easy to make with simple ingredients and requires minimal prep time. It’s also meal prep friendly and reheats beautifully!

The combination of maple syrup, brown sugar and vanilla provides a sweet, caramel-like flavor that is reminiscent of pecan pie. The glossy pecan topping is irresistible with crunchy toasty pecans and maple syrup in this healthy breakfast.

I’ve also topped it off with a drizzle of pecan butter for serving as I’m currently obsessed with my homemade spiced pecan butter! However, you can top with any nut butter you love or simply double the pecans for the pecan topping instead.

This fall-themed single serving pecan baked oats is high in protein and clocks in at 31 grams protein (without the nut butter, more with it)! I’ve added snickerdoodle protein powder (vanilla protein powder works too 👌) to make it a filling and satiating breakfast that will keep you full and satisfied all morning.

With this easy and quick healthy baked oats recipe, you’ll feel like you’re eating a muffin or cake and a cozy slice of pecan pie for breakfast!

Ingredient Notes and Substitutes

• Blended Old Fashioned Rolled Oats: I used blended old fashioned rolled oats which is basically homemade oat flour. Either homemade or store-bought oat flour will work. Use gluten-free certified oat flour if needed.
• Snickerdoodle Protein Powder: I used PEScience Select Snickerdoodle Protein Powder Protein, a whey-casein protein powder blend. It has delicious brown sugar notes and cinnamon flavors! Feel free to use vanilla protein powder instead and add additional cinnamon if desired to yield a similar flavor. Any type of whey based, casein or plant-based protein powder will work. Note that plant-based protein/vegan protein powders tend to absorb more liquid than whey-based ones. I recommend adding 2 tablespoons more milk if using one.
• Ground Cinnamon: Adds warming cinnamon spice flavors to this pecan pie baked oatmeal!
• Baking Powder: Helps the baked oats rise.
• Unsweetened Apple Sauce: Acts as a natural sweetener, adds moisture and gives these pecan pie baked oats a moist cake-like texture! Substitute with half a mashed banana (about 50 grams) or 2-3 tablespoons of plain Greek yogurt if preferred.
• Liquid Egg Whites: The proteins in the egg whites also help the baked oats rise. I like using egg whites from a store-bought carton as it’s convenient for baking needs. You can use egg whites from an egg or a whole large egg instead if preferred. Add a few extra minutes to the bake time if using a whole egg.
• Unsweetened Almond Milk: Or any plant-based or regular milk.
• Brown Sugar Replacement: To keep calories low, I used Swerve Brown Sugar, a sugar-free and calorie-free sweetener made of erythritol, allulose and vegetable glycerin in the oats base. Feel free to use light brown sugar or any other type of sugar-free brown sugar sweetener made from monkfruit, stevia, allulose, etc. You could also substitute with coconut sugar or ½ to 1 tablespoon of a natural liquid sweetener like maple syrup, honey, date syrup or agave syrup.
• Pecans: Use raw, unsalted pecans for the maple pecan topping. They become all lovely and toasty in the oven! You can double the amount of pecans if skipping the pecan butter drizzle for serving.
• Pure Maple Syrup: I used REAL maple syrup for the topping to give these baked oats the signature maple pecan pie flavors! Use sugar-free maple or pancake syrup if desired or monk fruit syrup.
• Pecan Butter: I am still very much obsessed with pecan butter and love it as a topping on my Cottage Cheese Baked Oats and also Apple Pie Baked Oats! It’s full of roasted nutty pecan flavors and makes these Pecan Pie Baked Oats irresistible when drizzled on top! You’re welcome to use any nut butter you love – e.g: peanut butter, almond butter, cashew butter, etc. As mentioned, you can also omit the nut butter and use more pecans for the maple pecan topping instead.

Full ingredient list and amounts are in the recipe card below.

Cook’s Tips

• Make your own oat flour. Although store-bought oat flour is convenient, it’s incredibly easy to make your own by simply blending oats into a flour! It’s also much cheaper than buying oat flour from the store. Simply use a food processor, high-speed blender or a spice grinder (if making a small quantity only) to blend old fashioned rolled oats until a fine flour consistency is achieved. You’ll need to pause and push down with a spoon every few seconds so that it processes the oats evenly. I like to keep homemade blended oats on hand so I can make baked oats for breakfast anytime! I use my Kitchen Aid high-speed blender and process a 1 kilogram (1000 grams) bag in two batches. Then just transfer to a large airtight container and store in the cupboard or pantry.
• Baking time and oven placement tips.
  • Small sized ovens: Bake on the center rack for 23-25 minutes.
  • Medium or large sized ovens: Bake on the 2nd rack from the top. This ensures that the center of the baked oats will be fully cooked and cake-like within 25 minutes. Do not bake for longer than 30 minutes as it could lead to a dryer texture.
  • For gooey on the inside baked oats: For a gooey center but firm exterior, bake for 15-18 minutes.
• Make baked oats in the air fryer. Preheat the air fryer for 3 minutes at 320°F/160°C (or according to manufacturer’s instructions). Cover the top of the ramekin tightly with a sheet of aluminum foil. Air fry for 18-20 minutes, pausing and removing the foil after 10-12 minutes and lowering the temperature to 300°F/150°C. The air fryer baked oats are done once the top has risen like a dome and a toothpick inserted in the center comes out clean.

Variations

Dietary Modifactions

• Gluten-free. Use gluten-free certified blended oats and make sure that the protein powder you’re using is gluten-free. If you have extreme sensitivities, I recommend ensuring that all the ingredients you use are processed in a gluten-free facility to avoid cross contamination.
• Vegan. Use a plant-based protein powder and a chia egg or flax egg. ¾ tablespoon of ground flaxseed mixed with 1 and ¾ tablespoons water makes a replacement for about 40 grams of liquid egg whites. Also, use 79ml / ⅓ cup unsweetened almond milk as plant-based protein powders absorb more liquid than whey or whey-casein protein powder blends.
• Nut free: Use crushed pretzels or graham crackers instead of pecans if you have a nut allergy.

Flavor/Preferences Customization

• Add other warming spices. Nutmeg, apple pie spice, allspice, pumpkin pie spice and even cardamom would add great flavor!
• Add chocolate chunks or chips. Sprinkle dark chocolate chunks or chocolate chips on top before baking. I can vouch that milk and semisweet chocolate chips taste delicious with these pecan pie baked oats!
• Use different nuts. If pecans are not your thing or if you have an allergy, try using almonds, cashews, walnuts, pistachios or any other nuts you like.
• Add fruit: I love adding raspberries to my baked oats, both stirring some into the batter and topping before baking. Add an extra minute or two to the bake time if adding fresh fruit as there’s more water content. You could also add dried fruit like dried cranberries, raisins, apricots, cherries, etc.
• Add butter. Add ¼ teaspoon butter extract to the batter or drizzle a teaspoon of melted butter on top for the topping along with the maple syrup. Alternatively, you can grease the ramekin or baking dish with butter for just a hint of butter flavoring on the outside.
• Use soy milk. Use soy milk instead of unsweetened almond milk to add more protein.
• Leave out the protein powder. Use more blended oats (½ cup + 2 tablespoons / 60 grams total) instead. To add more protein, you can stir in a tablespoon of pecan butter, peanut butter or almond butter into the batter instead. Use ⅓ cup / 79ml milk as the batter might be thicker with more oats and the addition of nut butter.
• Use unflavored protein powder. Add an additional ½ teaspoon of ground cinnamon (total 1 teaspoon cinnamon) and ¼ teaspoon of vanilla extract. You’ll also need to add more sweetener to taste.

FAQs