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Pecan Pie Baked Oatmeal

Pecan pie baked oatmeal top view in a white ramekin with handles.
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This single serve healthy Pecan Pie Baked Oatmeal recipe is an easy to make high protein breakfast with classic fall flavors and the texture of a cake! It’s full of vanilla, brown sugar and cinnamon notes, boasts an irresistible sticky maple pecan topping, and is drizzled with pecan butter! 

Ingredients

Scale
  • Cooking Oil Spray, to grease the ramekin
  • ½ cup / 40 grams blended Old Fashioned Rolled Oats (use gluten-free if needed – note 1)
  • ≈ ¼ cup / 25 grams Snickerdoodle Protein Powder or Vanilla Protein Powder (I used PEScience Select Protein, a whey-casein blend – note 2)
  • ½ TSP ground Cinnamon
  • ½ TSP Baking Powder
  • 3 TBSP + 1 TSP / 50 grams Unsweetened Apple Sauce
  • 2 TBSP + 2 TSP / 40 grams Liquid Egg Whites (from a carton, or use 1 whole egg)
  • 1.7 fluid ounces / 50ml Unsweetened Almond Milk (or any plant-based or regular milk)
  • ½ TBSP / 6 grams Brown Sugar (or brown sugar replacement – I used Swerve Brown Sugar – note 3)
  • 6 pieces / 10 grams unsalted raw Pecans (can double the amount if desired – note 4)
  • ½ TBSP Pure Maple Syrup (or use sugar-free maple or pancake syrup if desired)
  • To Serve (optional): ½ to 1 TBSP / 10-20 grams Pecan Butter (Try my homemade spiced pecan butter! Or use any other nut butter of choice.)

Instructions

  1. Prep: Preheat oven to 180°C / 350°F / Gas Mark 4. Spray a 12 or 14-ounce (12cm) ramekin, oven-safe bowl or small baking dish with cooking oil spray. Use a pastry brush or your fingers to coat the inside.
  2. Combine the dry ingredients: Mix together the blended oats, snickerdoodle protein powder, ground cinnamon and baking powder in a medium bowl until combined well.
  3. Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk and brown sugar. Mix until everything is well combined.
  4. Assemble: Pour the batter into the prepared ramekin and top with the pecans. Drizzle the maple syrup on top.
  5. Bake: Bake on the 2nd rack from the top of the oven (note 4) for 23-25 minutes or until risen and a toothpick inserted into the center comes out clean. Transfer to a cooling rack and allow to cool for 5-10 minutes.
  6. Serve: Drizzle the pecan butter on top and enjoy warm!

Equipment

Notes

  1. Blended Old Fashioned Rolled Oats. Homemade or store-bought oat flour can be used. If you don’t have any oat flour on hand but have old fashioned rolled oats, blend them in a mini blender or food processor until a smooth flour like consistency is achieved. Then proceed with the rest of the recipe. Quick cooking oats will work too but I personally prefer the texture of old fashioned rolled oats as feel the baked oats come out slightly more dense and muffin-like.
  2. 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. Type of protein: Use any type of whey based, casein or plant-based protein powder. Note that plant-based protein/vegan powders tend to absorb more liquid than whey-based ones. I recommend adding 2 tablespoons more milk if using one. If using an unflavored protein powder, add 1 TSP of ground cinnamon, ¼ TSP of vanilla extract, and additional brown sugar replacement or other sweetener to taste. If omitting the protein powder, use 60 grams blended oats and add 1 TSP ground cinnamon and additional sweetener to taste.
  3. Brown Sugar. I use Swerve Brown Sugar to sweeten the base which is a sugar-free and calorie-free sweetener made from erythritol, allulose and vegetable glycerin. 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 liquid sweetener like maple syrup, honey, date syrup, agave syrup or monk fruit syrup.
  4. Baking time and oven placement tips.
    • Small sized ovens: Bake on the center rack for 23-25 minutes for a cake-like texture.
    • 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 23-25 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 outside, bake for 15-18 minutes.
  5. Storing and reheating: Wait until completely cool and wrap the ramekin tightly with a sheet of aluminum foil before storing in the fridge for 3-4 days. Alternatively, run a butter knife around the edges of the baking dish or ramekin to unmold the baked oats and transfer to an airtight container. Store in the fridge for 3-4 days. Reheat in the microwave on high for 1 minute and top with the pecan butter just before eating.
  6. Meal prep option: Multiply the amounts for the recipe ingredients by the number of servings you would like to make. You can click on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings respectively. Mix all the dry ingredients in a large bowl, then stir in the wet ingredients. Pour into multiple lightly greased ramekins, oven safe bowls or baking dishes. Top each dish with the pecans and maple syrup and bake as indicated. Note that you might need to adjust the baking time if you are making several servings. Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap or transfer to a sealed airtight container. Store in the fridge for 3-4 days. Reheat on high in the microwave for 1 minute or so until warm throughout. Drizzle the pecan butter on top after reheating. Although pecan pie baked oatmeal tastes best when warm, you can enjoy it at room temperature if desired. Let the baked oats sit on the counter for 15-20 minutes before eating to allow the temperature to come up.
  7. Nutritional information provided is approximate and will vary with ingredient substitutes and product brands you use. It does not include the optional pecan butter topping. If adding 10 grams (1/2 tablespoon) of pecan butter, the macros will be as follows – protein: 32 grams; fat: 19.5 grams; carbohydrates: 40.3 grams; calories: 468.
  8. See the ‘Variations’ section above in the post if you would like to customize these baked oats.

Nutrition

Find it online: https://thatspicychick.com/pecan-pie-baked-oatmeal/