Come On In—Let’s Talk About Pecan Pie Baked Oatmeal

You know those mornings where you wake up kinda craving dessert for breakfast, but still want to pretend there’s some semblance of health happening? Yeah, me too. That’s basically why I started making this pecan pie baked oatmeal. Honestly, the first time I tried combining my love of pecan pie (blame it on Uncle Dave’s obsession every Thanksgiving) with something oat-y, I was skeptical. Then my kid ate an entire row out of the pan before I could take a picture. So here we are!

Also, I have to warn you: If you leave this oatmeal on the table unattended and your housemates spot it, you will return to a mysteriously empty dish. Don’t ask me how I know.

Why You’ll Probably Be Making This All Fall (Or Whenever)

I make this when I want to impress my family into behaving at breakfast… or when my sweet tooth is loudly debating oatmeal vs. pie (guess who always wins). Sometimes, I even bake it the night before so the kitchen smells incredible for breakfast—though honestly, it’s a minor miracle if there’s any left by morning. My family goes nuts for this because it’s hearty, not cloyingly sweet, and it’s the only oatmeal my cousin will eat without faking a stomachache. (I had to bribe him with this the first time, but now he sneaks a second piece when he thinks I’m not watching. He’s not very sneaky.)

I’ve had a couple stubborn friends side-eye me about the “vegan and gluten-free” bit… until they taste it. Then they’re asking for the recipe before I’ve even had my morning coffee.

What You’ll Need (And How I Make Swaps All the Time)

2 cups rolled oats (gluten-free certified if you need, but I’ve totally used regular before for less sensitive folks)
1/2 cup unsweetened applesauce (sometimes I cheat and use mashed banana when I’m out—it’s honestly fine)
1/3 cup maple syrup—it makes it taste like actual pie, but brown sugar or coconut sugar work if you’re in a pinch
1 cup non-dairy milk (oat, almond, soy… honestly, any of those boxed ones work. My grandmother swore by using leftover rice milk. That’s… fine, but not my favorite.)
1 tsp vanilla extract, but if you go a bit over it’s never hurt anyone
1.5 tsp ground cinnamon (I’ve accidentally doubled it before and, actually, that was delicious)
1/4 tsp salt (sometimes I skip it, sometimes I forget it, and no one complains)
1/2 cup chopped pecans (I guess this is the important part! Sometimes I toss a few walnuts in because… why not?)
1–2 tbsp ground flaxseed (optional, but makes it a tad heartier and I usually remember only half the time)
Optional: handful of raisins or dried cranberries if you’re into that sort of thing (my mom says this is “the best part”, but I usually skip ‘em)

So, How Do We Do This?

Preheat your oven to 350°F. Grab an 8×8 baking dish. Sometimes I forget to grease it, but if you remember, wipe a bit of oil in there.
In a biggish bowl, combine the oats, cinnamon, salt, (and flaxseed if you remembered it). Stir it up with a spoon, or your hand, or whatever isn’t still in the dishwasher.
In a second bowl, whisk together the applesauce, maple syrup, non-dairy milk, and vanilla. This is where I usually sneak a taste—no eggs, so go for it.
Pour the wet (goopy!) mixture into the bowl with the dry stuff. Mix until it looks kind of like, well, oatmeal. It’s normal if it looks a bit odd—trust me, it bakes up lovely.
Fold in your chopped pecans and, if you’re feeling wild, those optional raisins. If it all clumps together, that’s normal. Sometimes I pat it down a bit unevenly in the pan; it honestly doesn’t matter.
Bake for about 35-38 minutes. It’ll go a bit golden on top—don’t fret if the edges get a bit darker. That’s the good part, in my opinion. Or bake it an extra five for a firmer texture.
Let it cool for at least ten minutes. This is the hardest bit, especially with people lurking in the kitchen sniffing for “warm pie.”

Notes From My Kitchen (Or What I’ve Learned the Hard Way)

If you use banana instead of applesauce, just accept it won’t taste much like pecan pie—it’s more like banana bread meets oatmeal (honestly, not a bad thing).
Using parchment is tidy, but I almost never do. Washing up is fine—unless you let the leftovers dry in the pan. Don’t do that (trust me).
If you use full-fat coconut milk, it’s rich as heck. Maybe too much. But try it once if your sweet tooth’s in charge.

Variations I’ve Actually Made—And One I Gave Up On

I threw in a spoonful of almond butter once. Made it way more decadent, like Christmas morning breakfast style.
I’ve tried chopping up dates for extra sweetness, but it got too sticky for my taste (maybe that’s just me).
Chocolate chips: my youngest swears it’s better, but then again, she’d add chocolate to salad if she could.
One thing I do NOT recommend? Swapping the oats for quinoa flakes. Did it once. Mush city. Would not repeat.

Gear You Probably Have (Or Here’s Plan B)

8×8 baking dish or something close. One time I doubled it in a 9×13 and just baked it a bit longer. Totally worked.
Mixing bowls—any will do
I use a big metal spoon, but I’ve seen people use their hands. Live your truth!
If you don’t have an oven, well, that’s tricky for baked oatmeal… but I hear some folks use a slow cooker for similar recipes (like this one from Budget Bytes). I haven’t tried it, but could be fun if you’re feeling adventurous.

Pecan Pie Baked Oatmeal (Gluten-Free, Vegan-Friendly)

How To Store Leftovers (If There Are Any…)

This keeps in the fridge, tightly covered, for up to 4 days. In theory. In my house, we maybe get to day two before it’s “mysteriously gone”—usually after my partner’s “midnight snack.” You can reheat it in the microwave or eat it cold, it’s honestly pretty forgiving. I think this tastes a little better the next day, after the flavors have had a chance to settle in, sort of like chili. But less soupy. Obviously.

How I Serve It (Sunday Brunch Style)

We love this warm, with a splash more almond milk and—this is my daughter’s favorite—a drizzle of extra maple syrup (sometimes more than I’d like, but what can you do). If I’m feeling extra, I sometimes add a dollop of coconut yogurt on top. Actually, a sprinkle of cinnamon too if you’re feeling fancy. There was one time we put chopped fresh peaches on it—game changer in the summer.

Pro Tips (Learned the Harder Way)

I once tried to bake this at a higher temp because I was running late… don’t. It came out dry and sad. Patience, grasshopper.
If you let it cool too long in the pan, it dries out. Now, I turn a timer on—but only sometimes. Old habits and all that.
Oh, and don’t forget the pecans. It’s not “pecan pie” oatmeal without them (I did once by accident. My brother spent all morning asking if I’d invented a nut-free version… which I guess I sort of did, by mistake).

Real Questions Folks Have Asked Me…

Can I use quick oats instead of old-fashioned?: Sure can. It gets softer, so it’s less chewy. Don’t use steel-cut though (unless you want an oat rock).
Can I freeze it?: Definitely! Cut it into squares, wrap ‘em up. Reheat and you’re good. But honestly, I rarely get the chance because it’s gone so fast.
Is it sweet enough for dessert?: For me, yes—especially with a scoop of vegan vanilla ice cream (Minimalist Baker’s is wonderful). But my dad adds more maple syrup anyway…
What if I don’t have maple syrup?: Don’t panic—brown sugar, coconut sugar, or even date syrup works. I once used honey (pre-vegan phase), and it was lovely, though vegans will want a different option.
Do I have to use pecans?: Not really, but then it’s not “pecan pie” anything. You can use walnuts or leave them out if you’re allergic—it’s still pretty tasty.

All right, I think that’s it—unless you want to hear about the time I dropped the whole pan and the dog made off with half. Actually, nevermind. If you try this, let me know what swaps you use! Or if you add something wild, like chocolate chips and black pepper (looking at you, Jamie from book club). Enjoy!

Pecan Pie Baked Oatmeal (Gluten-Free, Vegan-Friendly): Cozy Breakfast Favorite