My family recently fell in love with this maple pecan baked oatmeal recipe. We like to make it in the beginning of the week and have it in our fridge for breakfasts all week. (Well, it usually only lasts our family of five about 3 days, it is so delicious!!)
We love this recipe as a great option for holiday brunches. Every time I take it, at least one person asks me for the recipe—and I’m happy to share!! It’s also incredibly flexible. You can mix and match the ingredients, and really add whatever you like. I often replace the apples with blueberries or other fruit. You can serve it with any type of milk, or it is wonderful plain too.
Maple Pecan Baked Oatmeal
Ingredients
- 2/3 cup coconut oil (or half applesauce)
- 1 cup brown sugar
- 1/4 tsp maple extract
- 2 eggs, beaten
- 1 tsp cinnamon
- 1 tsp salt
- 1T baking powder
- 2.5 cups quick oats
- 1.5 cups milk (almond or coconut milk works great for a dairy free option)
- 1 apples, grated or chopped (I think chopping is quicker and easier!)
Instructions
- Mix the oil, brown sugar, maple extract and eggs.
- Add the remaining ingredients to the above mixture.
- Pour into an 11x13 pan and sprinkle with brown sugar and pecans. (This step is critical for the excellent crispy topping, if you choose the broiling option.)
- Bake at 350 degrees for 45-50 minutes, or until it seems set.
- Broil the last 1-2 minutes for an extra crunchy and sweet topping. (Keep an eye on it during this step!)
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