Baked Pecan Oatmeal Recipes

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MAPLE PECAN BAKED OATMEAL



Maple Pecan Baked Oatmeal image

This Maple Pecan Baked Oatmeal is filled with wholesome oats, studded with chopped pecans and lightly sweetened with pure maple syrup. Fancy enough to serve for brunch, but awesome as a make-ahead breakfast for the week as well.

Provided by Brittany Mullins

Categories     Breakfast

Number Of Ingredients 12

2 cups old fashioned rolled oats
1/2 cup pecans (chopped and divided)
1/4 cup pure maple syrup (plus more for serving)
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
Scant 1/2 teaspoon fine-grain sea salt
2 cups unsweetened almond milk
1 large egg (or 1 Tablespoon flaxseed)
2 Tablespoons melted coconut oil
2 teaspoons pure vanilla extract
2 ripe bananas (sliced)
cooking spray

Steps:

  • Preheat the oven to 375°F and spray an 8x8 inch square baking dish with cooking spray.
  • Mix dry ingredients: In a large bowl, mix together the oats, half the pecans, baking powder, cinnamon, and salt.
  • Add in wet ingredients: Add in the milk, maple syrup, egg, coconut oil, vanilla and bananas. Stir well to combine.
  • Carefully pour oatmeal mixture into the prepared baking dish.
  • Scatter the remaining pecans across the top.
  • Bake: Bake for 35 to 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 427 kcal, Sugar 21 g, Sodium 581 mg, Fat 19 g, SaturatedFat 7 g, Carbohydrate 55 g, Fiber 6 g, Protein 9 g, Cholesterol 47 mg, UnsaturatedFat 1 g

PECAN PIE BAKED OATMEAL



Pecan Pie Baked Oatmeal image

This hearty and healthy baked oatmeal recipe is topped with an irresistible ooey-gooey pecan pie topping, making it the perfect holiday breakfast recipe to make for overnight guests or bring to brunch!

Provided by Andie Mitchell

Categories     Breakfast     Brunch

Number Of Ingredients 11

2 eggs
2 cups unsweetened almond milk
1 tsp vanilla extract
2 cups old-fashioned rolled oats
1 tsp baking powder
¼ tsp ground cinnamon
¼ tsp salt
2 tbsp butter
¼ cup packed light brown sugar
2 tbsp pure maple syrup
1 cup pecan halves, roughly chopped

Steps:

  • Preheat oven to 350° F. Spray the bottom and sides of an 8- or 9-inch square baking dish with cooking spray.
  • In a large bowl, whisk the eggs, milk, and vanilla. Add the oats, baking powder, cinnamon, and salt and mix well.
  • Pour mixture into prepared baking dish. Bake for 15 minutes. (It will go back in the oven with the topping).
  • While the oatmeal is baking during that first 15 minutes, prepare the pecan pie topping. In a small saucepan over medium-high heat, bring the butter, brown sugar, and maple syrup to a boil, whisking constantly to prevent the mixture from burning. Once it has thickened (after about 1 minute), stir in the pecans. Remove the pan from heat.
  • Remove the oatmeal from the oven (after the 10 minutes), spread the pecan mixture over the top, and return to the oven to bake for another 10-15 minutes, until the liquid has been absorbed, and the center is set.
  • Let cool for 10 to 15 minutes before serving alongside milk or yogurt. You can serve it warm or at room temperature. Cover and refrigerate leftovers for up to 4 days.

Nutrition Facts : Calories 254 kcal, Carbohydrate 26 g, Protein 6 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 49 mg, Sodium 199 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

BAKED BANANA-PECAN OATMEAL



Baked Banana-Pecan Oatmeal image

Capitalize on the healthiness of this good-tasting breakfast. Bananas, oats, and pecans add up to power-packed nutrition.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 7

1 1/2 cups steel-cut oats
1/2 teaspoon fine salt
2 tablespoons whole milk
1 teaspoon pure vanilla extract
2 firm-ripe bananas, sliced 1/4 inch thick on the diagonal
3 tablespoons packed dark-brown sugar, whisked to remove lumps
1/4 cup pecans, roughly chopped and toasted

Steps:

  • In a medium pot, bring 4 1/2 cups water to a boil. Stir in oats and salt and cook 1 minute. Let cool, cover, and refrigerate overnight.
  • Bring oatmeal to a simmer over medium-high. Cook until tender, about 10 minutes. Stir in milk and vanilla. Transfer to a 9-inch pie plate.
  • Heat broiler, with rack 4 inches from heat. Top oatmeal with bananas and brown sugar and broil until bananas are caramelized, 3 to 4 minutes. Sprinkle with pecans to serve.

Nutrition Facts : Calories 360 g, Fat 10 g, Fiber 8 g, Protein 11 g, SaturatedFat 1 g

BAKED PECAN OATMEAL



Baked Pecan Oatmeal image

This was submitted to the local newspaper many years ago by the Texas Pecan Growers Association. It's a warm and delicious breakfast treat!

Provided by loof751

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup oil
1/2 cup brown sugar
1 egg
1/2 cup chopped pecans
1 1/2 cups oatmeal
1/2 tablespoon baking powder
1/2 cup skim milk
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • Combine oil, sugar, egg, and pecans in a medium bowl. Add oatmeal, baking powder and milk and stir until blended.
  • Pour into a lightly-greased 8x8 baking dish. Sprinkle with nutmeg and cinnamon.
  • Bake at 350 degrees for 30 minutes. Cut into squares and serve hot or cold with milk and/or fruit.

PUMPKIN-PECAN BAKED OATMEAL



Pumpkin-Pecan Baked Oatmeal image

Here's a yummy wintertime treat. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in. -Alex Muehl, Austin, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

2 large eggs
3 cups quick-cooking oats
1 can (15 ounces) pumpkin
1 cup 2% milk
3/4 cup packed brown sugar
1/2 cup dried cranberries
1/3 cup butter, melted
1-1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup chopped pecans
Additional 2% milk and brown sugar

Steps:

  • In a large bowl, combine the first 12 ingredients. Transfer to a greased 11x7-in. baking dish. Refrigerate, covered, 8 hours or overnight., Remove oatmeal from refrigerator 30 minutes before baking. Preheat oven to 350°. Uncover and stir oatmeal; sprinkle with pecans. Bake, uncovered, 30-35 minutes or until a thermometer reads 160°. Serve warm with additional milk and brown sugar.

Nutrition Facts : Calories 478 calories, Fat 19g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 335mg sodium, Carbohydrate 71g carbohydrate (39g sugars, Fiber 7g fiber), Protein 10g protein.

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