Pecan Pie Baked Oatmeal

Pecan Pie Baked Oatmeal turns a favorite dessert into a warm, comforting breakfast without becoming overly sweet. The oatmeal bakes into a tender, softly set center with toasted pecans in every bite. Meanwhile, a buttery maple-brown sugar topping creates glossy, caramelized pecans across the surface.

This recipe feels special enough for a holiday brunch, yet it is easy enough for a quiet weekday morning. Greek yogurt adds richness and helps the oatmeal stay moist. Cinnamon, nutmeg, vanilla, and dark brown sugar bring familiar pecan pie flavor. The topping goes on after a short head start in the oven, so the pecans remain beautifully visible and evenly toasted. Serve each slice warm with Greek yogurt, milk, or a light maple drizzle. Leftovers also reheat beautifully, making this a lovely make-ahead breakfast for busy mornings.

Recipe Yield: 6 servings

INGREDIENTS

2 cups old-fashioned rolled oats
1/2 cup chopped pecans
3/4 cup pecan halves or coarsely chopped pecans
2 tbsp pure maple syrup
2 tbsp packed dark brown sugar
1 1/4 cups whole milk
1/2 cup plain full-fat Greek yogurt
2 large eggs
1/4 cup pure maple syrup
2 tbsp packed dark brown sugar
2 tbsp unsalted butter, melted and slightly cooled
2 tsp vanilla extract
1 tbsp unsalted butter
1 tsp baking powder
1 1/2 tsp ground cinnamon, divided
1/4 tsp ground nutmeg
3/4 tsp fine sea salt, divided
Plain Greek yogurt and maple syrup, for serving (optional)

INSTRUCTIONS

1. Preheat and prepare:
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.

2. Combine the dry ingredients:
Stir together the oats, baking powder, 1 tsp cinnamon, nutmeg, and 1/2 tsp salt in a large bowl.

3. Whisk the wet ingredients:
In another bowl, whisk the milk, yogurt, eggs, 1/4 cup maple syrup, 2 tbsp brown sugar, melted butter, and vanilla until smooth.

4. Assemble the oatmeal:
Pour the wet mixture over the oats and stir until evenly combined. Fold in the chopped pecans, then spread the mixture in the prepared dish. Let it stand for 10 minutes.

5. Begin baking:
Bake the oatmeal for 15 minutes while preparing the pecan topping.

6. Make the pecan topping:
Stir 2 tbsp maple syrup, 2 tbsp brown sugar, 1 tbsp butter, remaining cinnamon, and remaining salt in a small saucepan over low heat. Cook for 1–2 minutes, until the butter melts and the mixture looks smooth. Remove from the heat and stir in the pecans.

7. Add the topping and finish baking:
Carefully remove the oatmeal from the oven. Spoon the pecan mixture evenly over the surface. Bake for another 20–25 minutes, until the center no longer looks wet, the edges are lightly golden, and the center reaches 160°F.

8. Rest and serve:
Let the baked oatmeal rest for 10–15 minutes before slicing. Serve warm with Greek yogurt and a light maple drizzle, if desired.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use old-fashioned rolled oats: They soften while maintaining enough texture for satisfying, clean slices. Quick oats may become mushy, while steel-cut oats will remain undercooked.
• Give the oatmeal its full resting time: The oats absorb some liquid before baking and firm further afterward. This prevents a wet center without overbaking the edges.
• Add the pecans after the head start: Partially baking the oatmeal gives the topping a stable surface. The pecans stay visible, glossy, and evenly distributed instead of sinking.
• Reheat gently: Refrigerate leftovers for up to 4 days. Microwave individual slices for 30–45 seconds, adding a small splash of milk if desired.