American
Maple Pecan Baked Oatmeal
Rolled oats bake in milk and maple with pecans on top, so breakfast is a warm square instead of a pot you have to stir. The center sets, and the nuts toast while the oven runs.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- The oven does the stirring for you.
- Maple and pecans make oats taste like breakfast, not a penalty.
- It cuts into squares you can reheat.
- The egg and milk set the center so it is not soup.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Rough grocery estimate for the full recipe: about $8–$12 at a typical US supermarket. Prices vary by store, region, and season.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 350°F. Butter an 8-inch square baking dish.
- 2
Stir the oats, baking powder, cinnamon, and salt in a bowl.
- 3
Whisk the milk, egg, maple syrup, melted butter, and vanilla, then pour that over the oats and stir until every flake is wet.
- 4
Spread the mixture in the dish and scatter the pecans on top.
- 5
Bake at 350°F for 32 to 38 minutes, until the center is set and a toothpick comes out with a few moist crumbs, not liquid batter.
- 6
Rest 10 minutes so the squares hold, then cut and serve.
Pro tips
- If the top browns before the center sets, tent it with foil for the last 10 minutes.
- Baking powder and salt are a starting point if you scale the pan.
- Old-fashioned rolled oats work. Instant oats turn pasty.
Easy substitutions
- Milk
- Unsweetened oat milk, and then the dish can be dairy-free if the butter is too
- Pecans
- Walnuts or sliced almonds
- Maple syrup
- Honey, same amount
Storage and reheating
Storage
Refrigerate covered up to 4 days.
Reheating
Microwave a square 45 to 60 seconds, or warm at 325°F for about 10 minutes. Add a splash of milk if it looks dry.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 9 g
- Carbs
- 40 g
- Fat
- 14 g
- Fiber
- 4 g
Budget friendly · Oven · Vegetarian
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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