Categories: BreakfastsFun RecipesLunchesSnacks

Easy Baked Oatmeal With Pecans

When I was younger, I hated oatmeal. I hated the texture, and I hated the flavor. Anytime my mom made us oatmeal, I’d turn up my nose and ask for sugary cereal. Oatmeal was an old-person food.

Well, I confess that I am old now. And I love oatmeal.

I love making oatmeal cookies. I love making overnight baked oatmeal jars for fast breakfasts. Don’t even get me started on all the different mix-ins I toss into an ordinary bowl of oatmeal.

This week’s recipe is a large batch of baked oatmeal to feed the entire family (or yourself for several days if you’re a meal prepper). Although this particular recipe features pecans to give the oatmeal a little extra crunch, you don’t have to go nuts (pun intended). As with regular oatmeal, baked oatmeal is versatile and can accommodate a variety of tastes and preferences.

I’m Bringing Back an Old Favorite

If you’re a long-time follower, you might recognize this recipe. Before my site crashed, baked oatmeal was one of the few recipes I could make when I didn’t understand how to cook. It sat side by side with my favorite almond joy cookie recipe and my childhood no-bake cookie recipe.

I recently rediscovered my baked oatmeal recipe that I had scribbled down in an old bullet journal*. And I’ve learned my lesson, so I regularly back up my new site. With luck and preparation, I won’t have to worry about losing this classic breakfast again, and you can enjoy this family favorite.

Easy Baked Oatmeal with Pecans

An easy breakfast to make for the whole family. This baked oatmeal recipe works well with chocolate, dried fruit, and nuts.

Course Breakfast, Snack

Cuisine American

Keyword Baked Oatmeal

Prep Time 10

Cook Time 40

Total Time 50

Servings 16 Servings

Calories 169kcal

Ingredients

240 Grams Quick Oats (3 Cups)
201 Grams Brown Sugar (1 Cup)
5 Grams Ground Cinnamon (2 Teaspoons)
10 Grams Baking Powder (2 Teaspoons)
6 Grams Salt (1 Teaspoon)
240 Grams Milk (1 Cup)
2 Large Eggs
113 Grams Butter, Melted (1/2 Cup)
8 Grams Vanilla Extract (2 Teaspoons)

Optional

120 Grams Dried Cranberries, Raisins, or Blueberries (3/4 Cup)
50 Grams Pecans, Walnuts, or Almonds (1/2 Cup)
85 Grams Chocolate Chips – Milk, Dark, or White (1/2 Cup)

Instructions

Preheat oven to 350° F (176° Celsius).
In a large bowl, whisk oats, brown sugar, cinnamon, baking powder, and salt.
In a smaller bowl, combine milk, eggs, butter, and extract. Mix these wet ingredients into the dry.
Stir in optional ingredients.
Pour into a lightly greased 9×13 inch baking dish.
Bake for 40 to 50 minutes.

Notes

Feel free to mix and match toppings according to your personal tastes. Don’t hesitate to get creative!

I typically bake this in a glass casserole dish. If you use a metal baking pan, please keep in mind the temperature differences, as metal dishes bake much hotter and faster.

Did You Try It?

I know that oatmeal isn’t for everyone. My daughter shares the same mental state that I did as a kid, and she’d rather choose cocoa Rice Krispies cereal over oatmeal any day of the week. But I sincerely hope that you give this baked oatmeal recipe a try – it might catch you by surprise.

If you do try my recipe, please share your experience in the comment section below. I’d love to hear any adjustments you make or add-ins you choose. If you enjoyed this recipe, don’t forget to give it a star rating or share it via social media.

*I am an Amazon Associate and do earn a small commission for affiliate links. I am not paid to recommend specific products or brands. My opinions remain my own.

Jennibee