Hey friends!
Are you in the mood for a cozy breakfast treat? I’ve got something special for you!
Today, I’m sharing my delicious pecan pie oatmeal bake.
It’s like having dessert for breakfast!
With crunchy pecans and sweet maple goodness, this dish is easy to whip up and super satisfying.
Grab your apron, and let’s get started!
Suggestions for Ingredient Substitution
Whole oats can be substituted with quinoa flakes for a higher protein content and gluten-free option. Use the same amount of quinoa flakes as oats, but reduce cooking time slightly as quinoa flakes cook faster. For a lower-carb alternative, try using a mix of almond flour and shredded coconut, adjusting liquid content accordingly. Non-dairy milk can be replaced with regular cow’s milk for those without lactose intolerance or dairy restrictions. Use the same amount of cow’s milk as non-dairy milk. Maple syrup can be substituted with honey or agave nectar for different sweetness profiles. Use slightly less honey or agave, as they are generally sweeter than maple syrup. For a sugar-free option, consider using a natural sweetener like stevia or monk fruit extract, adjusting the quantity to taste and adding extra liquid to compensate for the reduced volume.
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 50-60 g
- Fat: 95-105 g
- Carbohydrates: 320-350 g
Ingredients
For the oatmeal base:
- 3 tbsp maple syrup
- 1/4 tsp salt
- 1 tsp baking powder
- 3 cups non-dairy milk (unsweetened almond milk is a good choice)
- 3/4 cup oat flour
- 1 1/2 tsp cinnamon
- 2 tsp vanilla extract (I use Nielsen-Massey vanilla extract)
- 2 tbsp chia seeds
- 2 1/2 cups whole oats (old-fashioned rolled oats work best)
For the candied pecans:
- 1 pinch salt
- 1 cup whole pecans
- 1 tbsp olive oil
- 3 tbsp maple syrup
For the protein icing:
- 1/3 cup coconut yogurt (thick, plain yogurt is ideal for consistency)
- 1/2 scoop plant-based vanilla protein powder (I prefer Orgain vanilla protein powder)
Step 1: Prepare the Oatmeal Base
Start by mixing the ingredients for your oatmeal in a 9-inch pie pan.
Ensure that everything is evenly combined to form a uniform base for your dish.
This step sets the foundation for your baked oats and will allow them to cook evenly.
Step 2: Make the Candied Pecans
In a separate pan set over medium heat, add your olive oil, salt, and maple syrup.
Stir these ingredients together until well combined.
Next, add in your pecans and cook them for about 5 minutes.
During this time, the pecans will become sticky and develop a delicious candied coating.
Step 3: Arrange and Bake
Transfer the candied pecans onto the oatmeal mixture in the pie pan.
Arrange them in a circular pattern to mimic the look of a pecan pie.
Preheat your oven to 350°F (175°C) and bake the oats and pecans for 35-40 minutes, or until the oats are set and have a lovely golden color.
Step 4: Prepare High Protein Icing
While the oats are baking, prepare the high protein icing by mixing vegan yogurt and protein powder together in a small bowl.
Stir until smooth and creamy, ensuring there are no lumps of protein powder remaining.
Step 5: Top and Serve
Once your baked oats are done, remove them from the oven and let them cool slightly.
Drizzle or spread the prepared high protein icing over the top of the oats.
Serve warm, and enjoy your delicious and nutritious baked oatmeal with candied pecans!
