Maple Pecan Baked Oatmeal
This Maple Pecan Baked Oatmeal is filled with wholesome oats, studded with slashed pecans and gently sweetened with unadulterated maple syrup. Sufficiently excessive to serve for early lunch, but awesome as a make-ahead breakfast for the week as well. The Monday after Christmas is always hard, but luckily another occasion is just around the corner. Any huge New Year’s Eve plans? Is it genuine that you are setting any resolutions for yourself? I am readied! We don’t have any gigantic plans for New Year’s Eve, which I’m absolutely fine with. Actually I think staying at home with Isaac, sipping a glass of champagne and working on an inspiration board sounds like the ideal way to praise the new year. I have a tendency Isaac won’t agree so I’m sure we’ll accomplish something. 🙂 As for resolutions, I don’t normally set any but I do have a running list of things I’d like to do. I as of now have a tendency it will be a significant year for us. Taking it back two or three days, I promised I would share the oats get ready recipe I made for Christmas morning early lunch so here it is. Isn’t it dazzling? Luckily, it tastes just as good as it looks.
The oats heat was the ideal dish to go with the egg dishes that we’re also served and my family cherished the maple pecan season. I’ve always been a stove-top oats sort of girl, but after this recipe I may be a baked oats convert. Two reasons. 1) As someone who loves everything crispy and crunchy baked oats is the spot it’s at. The top layer gets splendid brown and has a little mash to it — especially when you get a bite with a pecan in there. Yum! 2) The leftovers are awesome. You can eat them cold straight from the cooler or reheat them. Either way, the extra baked oats makes for a speedy and easy breakfast elective. I can absolutely see myself making a gathering on Sunday for the week. The maple pecan season combo is rich, nutty and sweet. It sort of reminds me of maple and brown sugar instant oats packets I used to eat constantly growing up. In spite of the way that, this version is a bit more advantageous and more stacking up with whole grain rolled oats, healthy fat (from coconut oil and the pecans) and unadulterated maple syrup which has more than 54 antioxidants and a boost of minerals such as iron and manganese. Just make sure to use unadulterated maple syrup, not the artificial kind labeled “pancake syrup” and created using corn syrup… NOT the same! Whether you’re serving early lunch to a gathering or just doing a little feast prep for the week, I trust you value this cereal plan as much as we do.Print
This Maple Pecan Baked Oatmeal is filled with wholesome oats, studded with chopped pecans and lightly sweetened with pure maple syrup. Fancy enough to serve for brunch, but awesome as a make-ahead breakfast for the week as well.
- 1 teaspoon aluminum-free baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 large egg (or 1 Tablespoon flaxseed)
- 1/4 cup pure maple syrup, plus more for serving
- 1/2 cup pecans, chopped and divided
- 2 cups unsweetened almond milk
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, sliced
- Scant 1/2 teaspoon fine-grain sea salt
- 2 cups rolled oats
- 2 tablespoons coconut oil, melted
- cooking spray
- Preheat the oven to 375°F.
- Spray an 8-inch square baking dish with cooking spray.
- In a large bowl, mix together the oats, half the pecans, baking powder, cinnamon, and salt.
Add in the milk, maple syrup, egg, coconut oil, vanilla and bananas. Stir well to combine.
- Carefully pour oatmeal mixture into the prepared baking dish.
- Scatter the remaining pecans across the top.
- Bake for 35 to 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.
- Category: BREAKFAST
- Cuisine: AMERICAN
Keywords: Maple Pecan Baked Oatmeal