Ingredients
Scale
- 2½ cups old-fashioned rolled oats (certified gluten-free if needed)
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups milk (dairy or non-dairy)
- ½ cup pure maple syrup, plus more for serving
- 2 large eggs (or 2 flax eggs for vegan)
- 3 tablespoons melted butter or coconut oil
- 2 teaspoons vanilla extract
- 1 cup pecans, roughly chopped, divided
- Optional: 1 diced apple or pear for extra fruit
- Optional toppings: additional maple syrup, chopped pecans, yogurt, butter, or whipped cream
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking dish generously with butter or cooking spray. Set aside.
- Toast the pecans (optional but highly recommended). Heat a small skillet over medium heat. Add the chopped pecans and toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Watch carefully as they can burn quickly. Remove from heat immediately and set aside to cool.
- Mix the dry ingredients. In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to distribute the spices and baking powder evenly throughout the oats.
- Whisk the wet ingredients. In a medium bowl, whisk together the milk, maple syrup, eggs, melted butter, and vanilla extract until smooth and well combined. The mixture should be slightly frothy from whisking.
- Combine everything. Pour the wet ingredients into the bowl with the dry ingredients. Add three-quarters of the toasted pecans (reserve the remaining quarter for topping). If using diced fruit, add it now. Stir gently until everything is evenly combined and all the oats are moistened. The mixture will look quite wet and liquid—this is normal and correct!
- Transfer to baking dish. Pour the oatmeal mixture into your prepared baking dish and spread it out evenly with a spatula. The pecans and any fruit will naturally distribute throughout. Sprinkle the reserved pecans over the top, pressing them slightly into the surface. For extra indulgence, drizzle 1-2 tablespoons of maple syrup over the top before baking.
- Bake until golden. Place the dish in your preheated oven and bake for 40-45 minutes, until the top is golden brown, the edges are set, and the center is no longer jiggly when you gently shake the pan. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs. If the pecans on top start browning too quickly, loosely tent with aluminum foil for the last 10-15 minutes.
- Cool and serve. Remove from the oven and let cool for 5-10 minutes before serving. The oatmeal will firm up as it cools, making it easier to cut into clean squares. Serve warm with your favorite toppings like a generous drizzle of maple syrup, a pat of butter, a dollop of Greek yogurt, or additional toasted pecans.
Notes
- Maple Syrup Quality: Use real, pure maple syrup (not pancake syrup) for authentic maple flavor. Grade A amber maple syrup provides the best balance of flavor and color for baking.
- Pecan Freshness: Fresh pecans are essential. Store pecans in the freezer to keep them fresh and prevent rancidity. Always smell pecans before using—they should smell sweet and nutty, never bitter.
- Make It Vegan: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes), use non-dairy milk, and substitute coconut oil or vegan butter for the butter.
- Make It Gluten-Free: Use certified gluten-free oats, which are processed in dedicated facilities to prevent cross-contamination with wheat.
- Sweetness Level: The recipe as written is moderately sweet. For sweeter oatmeal, increase maple syrup to ⅔ cup. For less sweet, reduce to ⅓ cup and serve with maple syrup on the side.
- Texture Preference: For firmer, sliceable oatmeal like breakfast bars, bake for the full 45 minutes. For softer, more spoonable oatmeal, bake for 38-40 minutes.
- Add Fruit: Diced apples or pears add moisture and natural sweetness. One medium apple or pear, diced, works perfectly.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (⅛ of recipe)
- Calories: 295
- Sugar: 18g
- Sodium: 215mg
- Fat: 13g
- Saturated Fat: 9g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 55mg