MAPLE PECAN BAKED OATMEAL

MAPLE PECAN BAKED OATMEAL

Maple Pecan Baked Oatmeal is a delicious, warm and nourishing breakfast that combines the nutty richness of pecans with the natural sweetness of maple syrup. This single-serving baked oatmeal is soft on the inside with a slightly crisp top, making it a perfect alternative to traditional oatmeal. The rolled oats provide long-lasting energy, while the pecans add crunch and heart-healthy fats. Maple syrup enhances the dish with a hint of caramel-like sweetness, and almond milk keeps it dairy-free and light. This dish is great for busy mornings as it requires minimal prep and can be made in advance. It’s also highly customised, allowing you to add spices, fruits or seeds for extra flavour and nutrition. Whether enjoyed fresh out of the oven or stored for later, this baked oatmeal is a comforting and wholesome way to begin the day.

RECIPE CATEGORY

Breakfast, Snack, Brunch

SERVING SIZE

1 serving

CUISINE

American, Canadian

PREPARATION/TECHNIQUES

Bake, 5 Ingredients or Less

OCCASION/HOLIDAY

Healthy Eating, Fall, Winter, Brunch, Christmas Morning, Thanksgiving

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Vegan (if using plant-based milk), Gluten-Free, High Fibre, Low Sugar, Quick & Easy

DISH TYPE

Baked Oatmeal, Breakfast

INGREDIENTS

• 30g rolled oats

• 1 tsp maple syrup

• 5g pecans, chopped

• 50ml almond milk

FULL NUTRITIONAL INFORMATION

• Calories: 120 kcal

• Carbohydrates: 18g

• Protein: 3g

• Fats: 4g

• Saturated Fat:5g

• Fibre: 3g

• Sugar: 4g

• Sodium: 5mg

PREPARATION

• Preheat The Oven: Set the oven to 180°C (350°F) and lightly grease a small ramekin or baking dish.

• Mix Ingredients: In a bowl, combine the rolled oats, chopped pecans and almond milk. Stir in the maple syrup and mix until well combined.

• Transfer To Baking Dish: Pour the oat mixture into the prepared ramekin, spreading it evenly.

• Bake The Oatmeal: Place in the oven and bake for 15–20 minutes or until the top is golden and slightly crisp.

• Serve And Enjoy: Remove from the oven and let cool for a few minutes before serving. Enjoy warm, as it is, or with extra maple syrup drizzled on top.

PREP TIME

5 minutes

COOKING TIME

15–20 minutes

TIPS

• Use Old-Fashioned Oats: Rolled oats work best for baked oatmeal, as they provide a chewy texture without becoming mushy.

• Don’t Overbake: Remove the oatmeal from the oven when the top is golden brown but the inside is still soft.

• Boost Flavour: Add a pinch of cinnamon or nutmeg for extra warmth and depth of flavour.

• Increase Crunch: Toast the pecans in a dry pan for a few minutes before mixing them into the oats.

• Adjust Sweetness: If you prefer a sweeter dish, drizzle an extra teaspoon of maple syrup before serving.

VARIATIONS

• Banana Maple Oatmeal: Add ½ mashed banana to the mixture for natural sweetness.

• Chocolate Pecan Oatmeal: Stir in ½ tsp cocoa powder or a few dairy-free chocolate chips.

• Apple Cinnamon Baked Oats: Mix in 1 tbsp of finely diced apple and a sprinkle of cinnamon.

• Nut-Free Option: Replace pecans with sunflower or pumpkin seeds for a nut-free alternative.

• Protein Boost: Stir in ½ tsp of vanilla protein powder or a tablespoon of Greek yoghurt.

PREPPING AND STORAGE

• Refrigeration: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave before serving.

• Freezing: Freeze baked oatmeal portions for up to 1 month. Thaw overnight in the fridge and warm in the oven or microwave before eating.

• Meal Prep Friendly: Prepare multiple servings at once and bake in individual ramekins for easy grab-and-go breakfasts.