Description

A cozy, make-ahead breakfast that is crispy on top and soft and custardy in the middle. This easy baked oatmeal features a rich brown sugar pecan topping and requires minimal active time.

Ingredients

Scale

3 cups old-fashioned rolled oats
2 cups whole milk
2 large eggs
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
3 tablespoons unsalted butter, melted
1/2 cup chopped pecans
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350°F (175°C) and grease a 9×9 inch baking dish.
In a large bowl, whisk together milk, eggs, maple syrup, vanilla, and salt until frothy.
Add rolled oats and baking powder to the wet mixture and stir well. Let the mixture sit for 5 minutes to allow oats to absorb liquid.
In a small bowl, mix melted butter, brown sugar, cinnamon, and chopped pecans until it resembles wet sand.
Pour the oat mixture into the prepared baking dish and spread evenly. Sprinkle the brown sugar pecan topping over the top and press gently to adhere.
Bake for 40-45 minutes until the top is golden brown, edges are bubbling, and the center is set. Cover loosely with foil if the top browns too quickly.
Let cool for at least 10 minutes before slicing into squares and serving.

Notes

Do not use instant or steel-cut oats as they will alter the texture. Toasting the pecans before chopping adds significant flavor. For a gluten-free version, use certified gluten-free oats. For a vegan version, replace eggs with flax eggs and butter with vegan butter. Store leftovers in the refrigerator for up to 5 days or freeze individual portions for up to 3 months.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 280
Sugar: 18
Sodium: 180
Fat: 10
Saturated Fat: 4
Carbohydrates: 42
Fiber: 4
Protein: 8

Keywords: baked oatmeal, brown sugar pecan, weekend breakfast, make-ahead breakfast, easy oatmeal recipe, healthy breakfast