Hazelnut Almond Baked Oatmeal with Pecan Streusel

Hazelnut Almond Baked Oatmeal is a comforting and delicious dairy-free, gluten-free breakfast for any morning. This recipe for baked oatmeal is elevated with a pecan streusel topping for extra flavor and crunch. This dish is perfect for any morning or occasion. Makes 8 servings.

A serving of Hazelnut Almond Baked Oats on a plate

These days, my mornings are all about convenience.

Our daughter turns one next month. Currently, she’s eating a lot more solid foods, and we oftentimes share breakfast as we start our days together.

One of our favorite breakfasts is oatmeal. I make it on the stovetop, and there’s no fuss to it.

Truly, it’s an easy thing for me to throw together when Lady Baby is demanding food NOW.

Sometimes, though, I want something more than just oatmeal for breakfast.

Why I love this recipe:

This Baked Oatmeal recipe feels special, whether you’re making it for a weekday breakfast or for something fancier on a weekend.

Hazelnut Almond Baked Oatmeal with a Pecan Streusel is creamy and slightly sweet. It’s topped with a crunchy pecan streusel that gives it a little more texture.

It’s both dairy- and gluten-free, which is great for sharing. (Also, it’s great for those of us who have some sensitivity to dairy.)

Pleas know that this recipe calls for a dairy-free hazelnut creamer. You may use your favorite hazelnut creamer if you can consume dairy products.

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

Need more morning inspiration? Head on over to my Breakfast Recipe Index for more ideas.

Overhead of a casserole dish of baked oatmeal after baking

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:

  • 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 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 Hazelnut Creamer—I used a Silk Almond Creamer that had hazelnut flavoring, and it was wonderfully nutty with a little sweetness. Use your favorite brand!
  • Unsweetened almond milk—or another unflavored, unsweetened non-dairy milk if you prefer something else
  • 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 both the baked oatmeal recipe 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.

A note on substitutions:

  • If you don’t have dairy sensitivities, you can use a regular hazelnut 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.
A serving of Baked Oatmeal with Hazelnut and Pecans on a white plate next to a purple casserole dish

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 rolled 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 dry. 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.

Serve warm with your favorite breakfast side dishes or fresh fruit.

Close up of baked oatmeal in a purple casserole dish after a slice was taken out of it

Frequently Asked Questions

Is baked oatmeal healthy?

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.

What are the best oats to bake with?

Rolled oats (also known as old fashioned oats) are the best oats to bake with. Bob’s Red Mill is our favorite brand.

Can you bake raw oats?

Yes, you can bake raw oats. When combined with other ingredients, they make this delicious baked oatmeal.

Is baked oats the same as oatmeal?

No. Baked oats are not the same as oatmeal, which is traditionally made on the stovetop or in the microwave.

How do I reheat this oatmeal bake recipe?

Slice the baked oatmeal into individual portions and reheat in the microwave. Heat in 30-second bursts until warmed through.

A serving of baked oats on a white plate on marble

What can I serve this oatmeal bake 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:

A serving of Baked Oatmeal with Hazelnut and Pecans on a white plate next to a purple casserole dish
Yield: 8 servings

Hazelnut Almond Baked Oatmeal with Pecan Streusel

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Hazelnut Almond Baked Oatmeal is a comforting and delicious dairy-free, gluten-free breakfast for any morning. This baked oatmeal is elevated with a pecan streusel topping for extra flavor and crunch. This dish is perfect for any morning or occasion.

Ingredients

  • 2 cups rolled oats (gluten-free)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 cup dairy-free Hazelnut Creamer
  • ½ cup unsweetened almond milk
  • ½ cup pure maple syrup
  • 3 tablespoons coconut oil, melted and slightly cooled
  • 1 egg

Streusel Topping

  • 2 tablespoons coconut oil, melted
  • ¼ cup rolled oats
  • ¼ cup light brown sugar
  • 6 tablespoons chopped pecans

Instructions

  1. Preheat the oven to 375°F. Spray a 9"x13" baking dish with nonstick cooking spray, and set aside.
  2. In a large mixing bowl, measure out the oats, cinnamon and salt. Stir until combined. Set aside.
  3. In a glass measuring cup, measure out the hazelnut creamer, almond milk, maple syrup, coconut oil and the egg. Whisk together until combined.
  4. Pour the wet ingredients into the dry ingredients, and stir until incorporated.
  5. Pour into the prepared baking dish.
  6. In a food processor, make the streusel topping: Grind up the oats to make the oat flour, then add the brown sugar, pulsing until combined. Add the coconut oil and the chopped pecans at the same time, pulsing until the ingredients are all wet.
  7. Sprinkle the streusel topping onto the oatmeal mixture.
  8. Transfer to the oven, and bake for 35-40 minutes, or until the streusel has browned.
  9. Serve warm, and enjoy!

Notes

You can bake this in advance and store in the fridge once cooled. Wrap with plastic wrap. When ready to eat, warm the entire baking dish in the oven to 15-20 minutes, or until warmed through.

How to reheat: Slice into individual portions and reheat in the microwave. Heat in 30-second bursts until warmed through.

A note on substitutions:

  • If you don't have dairy sensitivities, you can use a regular hazelnut 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 Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 359Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 192mgCarbohydrates: 46gFiber: 3gSugar: 28gProtein: 5g

Nutrition facts are an estimate and not guaranteed to be accurate.

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3 Comments

  1. 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.

  2. 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

  3. 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!

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