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Baked Oatmeal with Cinnamon and Pecans is an easy and healthy meal to make for family breakfast or meal prep. It’s vegan and so easy to customize!
Cinnamon Baked Oatmeal is one of my new favorite vegan breakfast recipes. It’s the perfect recipe for when you need to prepare a quick and nutritious breakfast.
And it’s super cozy, perfect for chilly fall days! If you’re looking for an incredibly fall-themed oatmeal, you might like this Pumpkin Baked Oatmeal instead (it’s also vegan).
Recipe features
- Dietary features: vegetarian, vegan, dairy-free, egg-free, gluten-free optional
- It only takes 10 minutes to prepare
- Soft and sliceablenot hard like oatmeal bars
- Mottled with toasted pecans and cinnamon
- Easy to customize using your favorite milk, nuts and fruit
ingredients
You only need some inexpensive pantry staples to make baked oats. I bet you already have most of them on hand!
- Oatmeal: Also called old-fashioned oats, they’re different from quick-cooking oats or steel-cut oats (neither of which work in this recipe).
- Pecans: Choose whole raw pecans and toast them yourself OR just buy them already toasted/roasted. If you prefer smaller pecans, you can coarsely chop them before toasting.
- Vegetable Milk: I use soy milk because that’s what I keep on hand, but you can use coconut milk, almond milk, oat milk, etc. Choose unsweetened, unflavored milks to maintain a neutral palette.
- Brown sugar it’s the sweetener. Add as little or as much as you like.
- Cinnamon and nutmeg they provide a warm, comforting fall flavor that complements the sweet brown sugar and pecans.
- Flax eggs: Combine ground flaxseed and water to make this vegan egg substitute. It’s also a great way to add healthy omega-3s to your breakfast.
- Olive oil: like flaxseed, olive oil it also provides healthy fats, but you can use canola, vegetable, melted coconut oil, or any other relatively neutral oil.
Step by step instructions
Making baked oatmeal is that simple. Making vegan baked oatmeal just got easier!
Before starting: Prepare the two flaxseed eggs by mixing together 2 tablespoons of ground flaxseed with 6 tablespoons of water. Leave to rest for 5 minutes before using.
Step 1: Toast the pecans. Start by adding the pecans to a medium skillet with 1 tablespoon of the brown sugar. Stir continuously over medium heat until the brown sugar dissolves, about 2 to 3 minutes.
Once the pecans are toasted and the sugar has dissolved, spread the pecans evenly on a plate or in the skillet to prevent sticking.
step 2: Add all dry ingredients to a large bowl. Mix together until well combined.
Step 3. Add all wet ingredients. Stir to combine.
Step 4. Lightly oil an 11×11 or similar sized baking pan using cooking spray or a drizzle of olive oil. This prevents the oatmeal from sticking to the pan. Spread the oatmeal evenly in the pan using a spatula.
Step 5. Top with the toasted pecans, reserving some for garnish after cooking.
Bake at 350 degrees for 30 to 35 minutes or until center is set. It should be soft but hold together. Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Oatmeal variations
Use this baked oatmeal recipe as a template for whichever flavor you prefer.
- For a firmer texture than oatmealdecrease the milk to 1 1/2 cups.
- Blueberry Lemon: Add the zest of a lemon and a cup of blueberries (just like my blueberry-lemon smoothie).
- Fruits: Fresh or frozen fruits can be mixed with pecans. Try berries in the summer and apples in the fall.
- Use Eggs Instead of Flax Eggs: You can use two eggs instead of flax eggs. Whisk them before adding them to the wet ingredients.
- Add-ons: 1-2 tablespoons of chia seeds, hemp seeds, and ground flaxseeds are all healthy ways to add extra omega-3s to your breakfast. These are also good topping options.
- Nut Butter: Add a few tablespoons of peanut or almond butter to the wet ingredients for nutty oatmeal with extra protein.
- Chocolate Oats: Add a handful of your favorite chocolate chips or add 2 tablespoons cocoa powder to dry ingredients.
Recipe FAQ
It’s gluten-free if you choose certified gluten-free oats.
Top the oatmeal with strawberries or your favorite fruit, a dollop of yogurt for extra protein, and an extra sprinkle of cinnamon. For a full breakfast, serve with a side of vegan tempeh bacon or tofu scramble. It also goes so well with a side of tempeh hash.
Allow to cool to room temperature before refrigerating. For best quality, cover the pan and refrigerate for 3-4 days. Reheat leftovers in the microwave in just 1 minute with a dash of milk.
Baked oatmeal freezes really well, whether it’s vegan or not. You can freeze individual slices in an airtight container or the whole batch covered in its original baking dish. Leave to thaw overnight in the refrigerator.
I used an 11×11 pan in the photos, but an 8×11 pan or something close to that size will work.
I haven’t tested this recipe with a liquid sweetener but it should work. You may want to decrease the milk slightly to account for the increase in liquid ingredients.
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📖 Recipe
Print Recipe
Baked oatmeal with cinnamon pecans
This cozy baked oatmeal is prepared in the oven using simple and comforting vegan ingredients. Great for meal prep or family breakfast.
Portions: 6 portions
Instructions
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Preheat oven to 350 degrees F.⠀
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Make flax egg by mixing 2 tablespoons flaxseed with 6 tablespoons water in a small bowl. Leave to rest for 5 minutes before using.
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In a small skillet, add the pecans with 1 tablespoon of the brown sugar over medium heat. Heat until the brown sugar is dissolved and the pecans are lightly toasted, stirring frequently. It will take 2-3 minutes. Remove from the heat once melted and arrange an even layer on a plate to prevent the pecans from sticking.
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Combine dry ingredients in large bowl: rolled oats, ⅓ cup brown sugar, baking powder, cinnamon, nutmeg, salt.
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Whisk the milk, olive oil, linseed eggs and vanilla extract until smooth. ⠀
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Pour the oatmeal into a lightly oiled 8×11 baking pan or similar size pan. Top with the pecans. Bake for 30-35 minutes at 350F or until center is set. Leave to cool for 5 minutes before serving. Enjoy!
Notes
- Oatmeal, also known as old-fashioned oats. Instant oats and steel cut oats just don’t work here.
- Leftovers and heating: For best quality, store leftovers in the refrigerator in a closed container for 3-4 days. You can reheat individual portions with a splash of milk in the microwave.
- Freezing: Freeze individual baked slices in an airtight container or freeze the entire baking sheet. Let thaw overnight in the refrigerator before reheating.
Serving: 1sliceCalories: 446kcalCarbohydrates: 46gProtein: 10gFat: 26gSaturated fats: 3gPolyunsaturated fats: 7gMonounsaturated fat: 15gSodium: 145mgPotassium: 498mgFiber: 7gSugar: 15gVitamin A: 319UIC vitamin: 6mgSoccer: 221mgIron: 3mg
Author’s note: This recipe was originally shared in October 2019. It was updated in September 2021 with new photos but the original recipe remains the same.
