Maple Pecan Baked Oatmeal
15min
30min
6
380
Chef's Note
For the best flavor, toast the pecans until they're fragrant but not burnt. You can prepare this the night before - just mix the wet and dry ingredients separately, refrigerate, then combine and bake in the morning. This oatmeal reheats beautifully for quick weekday breakfasts.
Tags
Ingredients
2 cups rolled oats
1 cup pecans
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 large eggs
1/3 cup pure maple syrup
3 tablespoons unsalted butter
2 teaspoons vanilla extract
1 medium banana
1 cup fresh berries
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish.
- 2
Toast 3/4 cup of the pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant. Let cool, then roughly chop.
- 3
In a large bowl, combine 2 cups of rolled oats, the toasted chopped pecans, 1 teaspoon of ground cinnamon, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- 4
In a separate bowl, whisk together 2 cups of milk, 2 large eggs, 1/3 cup of pure maple syrup, 2 tablespoons of melted unsalted butter, and 2 teaspoons of vanilla extract.
- 5
Slice the banana into thin rounds and fold into the wet ingredients.
- 6
Pour the wet ingredients into the dry ingredients and stir until well combined.
- 7
Transfer the mixture to the prepared baking dish and arrange 1 cup of fresh berries on top.
- 8
Roughly chop the remaining 1/4 cup of pecans and sprinkle over the top. Drizzle with the remaining 1 tablespoon of melted butter.
- 9
Bake for 30 minutes until the top is golden and the oatmeal is set.
- 10
Let cool for 5 minutes before serving. Serve with additional maple syrup if desired.
Nutrition Information (per serving)
380
10g
42g
21g
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