Baked Oatmeal with Pecan Streusel
This Baked Oatmeal recipe is a comforting and delicious breakfast for any morning. Naturally dairy-free and gluten-free, these baked oatmeal bars are elevated with a pecan streusel topping for extra flavor and crunch. This dish is perfect for any morning and also easy to share. Makes 8 servings.
2025 update: This post was originally sponsored by Silk and published in February 2016. The product has been discontinued. I have updated the recipe to reflect this, as well as reworked the recipe and photographed it. Additionally, I have shared a lot more tips and tricks to help you successfully make this oatmeal breakfast bake. I hope you love it!
When I originally shared this post, I had an almost 1-year-old daughter, and my mornings were all about convenience.
Our girl was eating a lot more solid foods, and we oftentimes shared breakfast to start our days together.
One of our favorite breakfasts has always been oatmeal. (And this is something that our younger daughter also adores.) I make it on the stovetop, and there’s no fuss to it. (We also love this Chia Seed Oatmeal, which is hearty and comforting.)
Truly, it’s an easy thing for me to throw together when anyone is demanding food NOW.
Sometimes, though, I want something more than just oatmeal for breakfast… and this has become our new favorite oatmeal recipe for obvious reasons. While it’s not a quick breakfast, it feels like a little sweet treat to start the day that’s packed with whole grains.
Why I love this recipe:
This Baked Oatmeal recipe feels special, whether you’re meal prepping it for several weekday breakfasts or for something fancier on a weekend.
It’s creamy and slightly sweet (but not too sweet because it calls for a little less sugar and sweeteners than some other recipes). It’s topped with a pecan streusel that gives it a crunchy texture before you bite into the oat mixture, which has a little chew to it.
In my opinion, this is a great recipe for sharing since it’s both dairy- and gluten-free.
My original recipe called for a dairy-free hazelnut creamer. The updated one calls for a regular non-dairy creamer. This said, you may use your favorite creamer and cow’s milk if you can consume dairy products in this recipe.
This recipe is the perfect breakfast for the whole family because it calls for simple ingredients that just taste really good together. It’s great for busy mornings (like school mornings in our house, when we need something that’s ready and cozy to enjoy before rushing out the door to start their days.)
Other easy warm breakfast recipes: Old Fashioned Pancake Recipe | Tater Tot Breakfast Casserole | Sweet Breakfast Crepes | Broccoli Quiche Lorraine Bites | Sausage Brunch Salad | Mashed Potato Chorizo Breakfast Tacos
What you need to make this recipe:
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Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need to get at the grocery store to make this simple recipe:
- Rolled oats — sometimes called old-fashioned oats. Make sure yours are gluten-free if you’re serving this to someone with a gluten allergy or sensitivity. Do not use quick cooking oats (aka “quick oats”) because they will turn to mush.
- Ground cinnamon — this is going to add some extra flavor to our oats. (As if they needed more!) If you like nutmeg, consider adding a pinch of that here, too.
- Kosher salt — a medium-grain kosher salt is my go-to here. Table salt and a finer grain sea salt will be saltier, so keep that in mind while seasoning your oats. A little goes a long way.
- Dairy-Free Creamer — use whatever you’ve got on hand. If you consume dairy, you can use half-and-half or your favorite flavored creamer. Hazelnut was the original flavor used here, and it is excellent. Use your favorite brand!
- Unsweetened almond milk — or another unflavored, unsweetened non-dairy milk if you prefer something else. Oat milk would be lovely.
- Pure maple syrup — this is what we’re going to use to sweeten the oats, and it’s utterly delightful. Please don’t use imitation maple syrup. It won’t taste the same.
- Coconut oil — we need this as a part of the oatmeal and the pecan streusel. For both, it needs to be melted and slightly cooled.
- Egg — this is going to be the binder of our oatmeal.
- Light brown sugar — this is our sweetener for the pecan streusel. I like the consistency and flavor of light brown sugar, though you could easily use dark brown sugar in its place.
- Chopped pecans — or another chopped nut of your choosing! Hazelnuts would be awesome here, too.
Pro tip!
If you’re making this recipe for someone who has a dairy allergy or a gluten allergy, please discuss the ingredients with them. They might be partial to a particular milk alternative or brand. You will also need to ensure that you have certified gluten-free oats.
Some people with food allergies have multiple allergies. Food allergies can feel daunting, but conversations about them are incredibly important for safety and comfort.
A note on substitutions:
- If you don’t have dairy sensitivities, you can use a regular creamer and your favorite milk.
- Make this recipe Vegan Baked Oatmeal by replacing the egg with a flax egg or a vegan egg substitute.
- Swap out the nuts. If you don’t like pecans, use another chopped nut in the streusel topping.
How to make Baked Oatmeal
Preheat the oven to 375°F. Spray a 9″x13″ baking dish with nonstick cooking spray. Set aside.
Combine the dry ingredients. In a large bowl, measure out the dry oats, cinnamon and salt. Whisk to combine.
Combine the wet ingredients in a glass measuring cup. This includes the creamer, almond milk, maple syrup, melted coconut oil and the egg.
Whisk them together until combined, paying close attention to confirm that the egg is mixed well.
Mix the baked oatmeal ingredients. Pour the wet ingredients on top of the oat mixture. Use a rubber spatula to stir until they’re completely incorporated.
Pour into the prepared baking dish.
Make the streusel topping in a food processor. Grind up the oats, then add the brown sugar. Pulse to combine.
Pour in the coconut oil and chopped pecans, pulsing to combine.
Add the streusel topping on top of the oatmeal mixture.
Bake for 35 to 40 minutes, or until the streusel is golden brown and crisp.
Slice and serve warm with your favorite breakfast side dishes or fresh fruit, like sliced bananas or berries.
How to store:
Slice the cooled bars. Store in an airtight container in the refrigerator for up to 5 days. You may also cover the casserole dish with plastic wrap and refrigerate.
Reheat in the microwave until warmed through, and enjoy!
Frequently Asked Questions
Baked oatmeal is a hearty breakfast that’s perfect for anyone. It’s wonderfully filling and since oats are nutritious and good for a body, I would consider these healthy.
Rolled oats (also known as old fashioned oats) are the best oats to bake with. Bob’s Red Mill is our favorite brand.
Yes, you can bake raw oats. When combined with other ingredients, they make this delicious baked oatmeal.
No. Baked oats are not the same as oatmeal, which is traditionally made on the stovetop or in the microwave.
Slice the baked oatmeal into individual portions and reheat in the microwave. Heat in 30-second bursts until warmed through.
What can I serve this oatmeal breakfastwith pecanbake for?
Honestly, that depends on you and your people.
My family loves to make this on a weekend as meal prep. We will slice and reheat it throughout the week for breakfast because it’s easy, filling and delicious.
You could also make this to serve at an at-home brunch. While it’s not a traditional brunch food, it’s comforting and tasty!
Recipes to pair with baked oats:
Here’s how you make this at home:
Baked Oatmeal with Pecan Streusel
Ingredients
- 2 cups rolled oats gluten-free (240g)
- 1 teaspoon ground cinnamon 3g
- 1 teaspoon kosher salt 4g
- 1 cup dairy-free creamer
- ½ cup unsweetened almond milk
- ½ cup pure maple syrup 146g
- 3 tablespoons coconut oil melted and slightly cooled (38g)
- 1 egg ~50g
Streusel Topping
- ¼ cup rolled oats 30g
- ¼ cup light brown sugar 50g
- ¼ teaspoon kosher salt 1g
- ½ cup chopped pecans 64g
- 2 tablespoons coconut oil melted (24g)
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Instructions
- Preheat the oven to 375°F. Spray a 9"x13" baking dish with nonstick cooking spray, and set aside.
- In a large mixing bowl, measure out the oats, cinnamon and salt. Stir until combined. Set aside.
- In a glass measuring cup, measure out the creamer, almond milk, maple syrup, coconut oil and the egg. Whisk together until combined.
- Pour the wet ingredients into the dry ingredients, and stir until incorporated.
- Pour into the prepared baking dish.
- In a food processor, make the streusel topping: Grind up the oats to make the oat flour, then add the brown sugar and salt, pulsing until combined. Add the coconut oil and the chopped pecans at the same time, pulsing until the ingredients are all wet.
- Sprinkle the streusel topping onto the oatmeal mixture.
- Transfer to the oven, and bake for 35-40 minutes, or until the streusel has browned.
- Serve warm, and enjoy!
Video
Notes
A note on substitutions:
- If you don’t have dairy sensitivities, you can use a regular creamer and your favorite milk. Use the same amount that the recipe calls for.
- Make this recipe Vegan Baked Oatmeal by replacing the egg with a flax egg or a vegan egg substitute.
- Swap out the nuts. If you don’t like pecans, use another chopped nut in the streusel topping.
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Obsessed with this recipe! I’ve recently switched to this creamer for my coffee (hazelnut is my favorite too) and I love that you’ve used it in your oatmeal — so creative. Pinned to try this weekend since I have all the ingredients already, yum! Looking forward to it.
Obsessed with this recipe! I’ve recently switched to this creamer for my coffee (hazelnut is my favorite too) and I love that you’ve used it in your oatmeal — so creative. Pinned to try this weekend since I have all the ingredients already, yum! Looking forward to it.
I love how quick and easy this recipe is…perfect for a cold winter weekend morning! I’m also a sucker for hazelnuts. Hazelnuts totally don’t get enough credit in the nut world, but this baked oatmeal is fixing that problem. Love the recipe!! #client
Baked oatmeal is one of my favorites, but of course I use a lot of dairy in mine. What a great idea to use the almond creamer!