You know those instant oatmeal packets? You’ll never have to buy those again. Meet Apple Pecan Baked Oatmeal, the most delicious and flavorful baked oatmeal; complete with an apple pie topping, crunchy sweet pecans, and soft oats. This baked oatmeal is what breakfast dreams are made of. Easy to prep four servings at once, this baked oatmeal is made with all real ingredients, and makes a delicious and filling breakfast or snack.
Why should I make baked oatmeal?
I guess the real question is… why haven’t you made it yet!?
Baked oatmeal is your new favorite breakfast (or dessert). Warm oatmeal is a delicious breakfast option, but it’s not always the best option when it comes to convenience and ease. You usually have two options: instant oatmeal packets mixed with water, or spending some time cooking oatmeal on the stove.
This was my dilemma when I was craving oatmeal a few months back; finally I decided to mix all of the ingredients together and bake it into a baking dish. The end result was delicious baked oatmeal; it can be cut like a cake, it can be prepped in advance, and it reheats as warm, soft oatmeal.
To serve baked oatmeal, I like to pair it with some yogurt and fresh fruit, and eat it in a bowl. It is delicious and leaves me full for hours.
What’s special about this baked oatmeal
This apple pecan baked oatmeal features a special topping, reminiscent of warm, gooey apple pie. Fresh apples are cooked down with all of the spices you would find in apple pie. When cooked down, it becomes the perfect ooey-gooey topping. With the addition of crunchy pecans, the textures of this baked oatmeal are out of this world.
What you’ll need to make apple pecan baked oatmeal
To make the apple topping, you’ll need:
- vanilla extract
- kosher salt
- corn starch
- chopped pecans
For the baked oatmeal, you’ll need:
- unsweetened applesauce
- maple syrup
- vanilla extract
- baking powder
- kosher salt
- unsweetened almond milk
- old fashioned oats
Substitutions and frequently asked questions:
- Can I use sugar free syrup or sugar replacements? You can, if you feel the need to. I love the flavor of the real deal, as you may know. I recommend you trying this recipe with real maple syrup and real sugar, because the stats are relatively low considering! But you can substitute whatever you would like.
- Instead of pecans, you can use walnuts.
- If you don’t love (or are allergic to) bananas, you can use more applesauce. I recommend using 1 cup of unsweetened applesauce in place of two mashed bananas.
- Can I use quick cooking oats? Yes, you can.
- Instead of unsweetened almond milk, you can use cashew milk, skim milk, or oat milk. Any milk will do.
How to make apple pecan baked oatmeal
To make this recipe, let’s start off by cooking the delicious, gooey apple pie topping. Start off by peeling, coring and dicing some fresh apple. You will need 2 cups for this recipe. For me, this was the equivalent of one very large honeycrisp apple, but probably equivalent to two smaller apples.
Once the apple is diced, add that to a small saucepan with the other ingredients for the topping, except the pecans, and reserve 1 teaspoon of sugar for later.
Cook the ingredients on medium heat for ten minutes, stirring frequently to prevent sticking. After ten minutes, you will be left with a thick, gooey mixture that resembles apple pie filling.
While the apples are cooking, preheat the oven to 375F and start prepping the oatmeal portion of this recipe. Simply combine all of the oatmeal ingredients together in a mixing bowl, and then add them to a sprayed baking dish. For this recipe, I use my 2.5 qt casserole dish from Corningware.
When the apples are done, top the oat mixture with the apples. Then, sprinkle the top with the reserved teaspoon of sugar, and the pecans.
Then, bake for 35-40 minutes. Let the baked oatmeal sit and cool before slicing it into four servings.
Apple Pecan Baked Oatmeal
- baking dish, casserole dish, pie plate
- mixing bowl
- small sauce pan
- 2 cups apples peeled, cored, diced
- 1/2 tsp cinnamon
- 2 tsp sugar divided
- 1/2 tsp vanilla extract
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- pinch kosher salt
- 1 tsp corn starch
- 1/2 cup water
- 1/2 oz chopped pecans
- 2 bananas overripe
- 1/4 cup unsweetened applesauce
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup almond milk unsweetened, or cashew milk or skim
- 1.5 cups old fashioned oats
- Preheat the oven to 375F.
- Peel, core, and dice the apples (required yield: 2 cups).
- Pour the diced apples into the small sauce pan, and turn the heat on to medium.
- Add the cinnamon, cloves, nutmeg, vanilla extract, corn starch, salt, water, and 1 teaspoon of the sugar to the pot. Stir to combine.
- Cook the mixture for 10 minutes, or until the mixture resembles apple pie filling. The apples will still have a bite to them, but the liquid should be syrup-like.
- Remove from the heat and set aside.
- Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt casserole dish for this.
- Add the bananas to the bottom of a mixing bowl, and mash them with a fork.
- Add the applesauce, maple syrup, baking powder, salt, cinnamon, and extract and stir to combine.
- Add the milk. Whisk together.
- Add the oats. Fold in.
- Pour the mixture evenly into the baking dish.
- Add the apple topping to the top of the oatmeal, in an even layer.
- Sprinkle the top of the dish with the reserved teaspoon of sugar, evenly.
- Top with the chopped pecans.
- Bake at 375 for 35-40 minutes or until set up.
- Allow this bake to sit and cool for about 10 minutes until cutting, this will allow it to firm up.
- 6 points (blue and green plans)
- 3 points (purple plan)
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