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A white bowl of Pecan Pie Baked Oatmeal topped with crunchy pecans and syrup, with a spoonful scooped out.

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

Start your day with the comforting flavors of a pecan pie in a wholesome, hearty baked oatmeal. This gluten-free and vegan-friendly dish is perfect for a cozy breakfast or brunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Oatmeal
  • 2 cups gluten-free rolled oats certified GF
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 cups unsweetened plant-based milk almond, soy, or oat milk
  • 1/2 cup maple syrup plus more for topping, if desired
  • 1/4 cup ground flaxseed meal
  • 1/2 cup warm water for flax egg
  • 2 tsp vanilla extract
  • 1 cup pecans roughly chopped
For the Pecan Topping (Optional)
  • 1/4 cup pecan halves
  • 1 tbsp maple syrup
  • 1 tsp vegan butter melted, for richness

Equipment

  • 8x8 inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8 or 9x9 inch baking dish.
  2. In a small bowl, combine the ground flaxseed meal and warm water. Stir well and let it sit for 5-10 minutes until it thickens to a gel-like consistency. This is your 'flax egg'.
  3. In a large mixing bowl, whisk together the gluten-free rolled oats, baking powder, ground cinnamon, and salt.
  4. In a separate medium mixing bowl, whisk together the plant-based milk, 1/2 cup maple syrup, vanilla extract, and the prepared flax egg.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in 3/4 cup of the roughly chopped pecans into the oatmeal mixture.
  6. Pour the mixture into the prepared baking dish, spreading evenly. Arrange the remaining 1/4 cup pecan halves decoratively over the top of the oatmeal.
  7. In a tiny bowl, whisk together the 1 tablespoon maple syrup and the melted vegan butter (if using). Drizzle this mixture evenly over the pecan halves on top of the oatmeal. This adds extra 'pecan pie' shine and flavor.
  8. Bake for 35-40 minutes, or until the oatmeal is set in the center and lightly golden brown on top. A toothpick inserted into the center should come out mostly clean.
  9. Let the baked oatmeal cool in the dish for at least 10 minutes before serving. This allows it to set further and makes for easier slicing. Serve warm, optionally with an extra drizzle of maple syrup or a dollop of vegan whipped cream.

Notes

Storage: Leftover Pecan Pie Baked Oatmeal can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warm.
Make Ahead: You can assemble the baked oatmeal the night before and refrigerate it (unbaked). In the morning, add 5-10 minutes to the baking time to ensure it cooks through.