Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup chopped pecans (plus extra for topping)
Wet Ingredients:
- 1 3/4 cups milk (dairy or non-dairy)
- 2 large eggs
- 1/3 cup pure maple syrup
- 1/4 cup packed brown sugar
- 3 tablespoons melted butter or coconut oil
- 2 teaspoons vanilla extract
Optional Toppings:
- Additional maple syrup for drizzling
- Greek yogurt or vanilla yogurt
- Extra toasted pecans
- Whipped cream
- Caramel sauce
- Vanilla ice cream (for a special treat!)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Generously grease an 8×8-inch baking dish with butter or cooking spray, making sure to coat the bottom and all sides to prevent sticking. This step is important for easy serving later.
Step 2: Toast the Pecans (Optional but Recommended)
For the best flavor, toast your chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Alternatively, spread them on a baking sheet and toast in the preheating oven for 5-7 minutes. Set aside to cool. This step intensifies the pecan flavor dramatically.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the oats, baking powder, cinnamon, and salt. Stir in 3/4 cup of the toasted pecans, reserving 1/4 cup for topping. Mix well to distribute everything evenly.
Step 4: Combine Wet Ingredients
In a large bowl, whisk together the milk, eggs, maple syrup, brown sugar, melted butter, and vanilla extract. Whisk vigorously for about 30 seconds until the mixture is smooth, frothy, and the brown sugar is fully dissolved with no lumps.
Step 5: Combine Wet and Dry
Pour the dry oat mixture into the bowl with the wet ingredients. Stir gently with a spatula until just combined—don’t overmix. The mixture should be pourable but thick, similar to a thick pancake batter.
Step 6: Transfer to Baking Dish
Pour the oatmeal mixture into your prepared baking dish. Use a spatula to spread it evenly into all corners and smooth the top. Sprinkle the reserved 1/4 cup pecans over the top, pressing them gently into the surface.
Step 7: Bake
Bake in the preheated oven for 40-45 minutes, or until the edges are golden brown, the top is set and no longer jiggly, and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The pecans on top should be beautifully toasted and golden.
Step 8: Cool and Serve
Remove from the oven and let rest for 10 minutes before cutting. This crucial cooling time allows the oatmeal to set properly so it slices cleanly without falling apart. Cut into 6-8 squares and serve warm with your favorite toppings.
Notes
- Toast your pecans: This optional step adds incredible depth of flavor and is absolutely worth the extra 5 minutes. The difference is remarkable.
- Adjust sweetness: The recipe as written is moderately sweet. For sweeter oatmeal, add an extra 2 tablespoons maple syrup. For less sweet, reduce maple syrup to 1/4 cup.
- Texture preference: For creamier oatmeal, use 2 cups of milk instead of 1 3/4 cups. For firmer, more sliceable portions, stick with 1 3/4 cups.
- Brown sugar substitution: You can use all maple syrup (3/4 cup total) instead of using both maple syrup and brown sugar, but the brown sugar adds a deeper caramel flavor.
- Make it vegan: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes), use non-dairy milk, and use coconut oil instead of butter.
- Gluten-free: Use certified gluten-free oats
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 315
- Sugar: 18g
- Sodium: 165mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 60mg