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.

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.

What you need to make this recipe:

The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

• 9″x 13″ casserole dish
• A large mixing bowl
• Liquid measuring cup
• Rubber spatula
• Food processor

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.

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.

Frequently Asked Questions

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:

• Vegan Blueberry Muffins
• Summer Fruit Salad
• Baked Bacon
• Vanilla Sweet Cream Cold Brew

Here’s how you make this at home: