Baked Oatmeal with Pecan Streusel

A fork cuts into a baked oatmeal bar on a white plate sitting on a blue surface near white linens and a casserole dish

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.

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 359kcal

Ingredients

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

Streusel Topping

¼ cup rolled oats
¼ cup light brown sugar
¼ teaspoon kosher salt
½ cup chopped pecans
2 tablespoons coconut oil melted

US Customary - Metric

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 2 cups rolled oats, 1 teaspoon ground cinnamon and 1 teaspoon kosher salt. Stir until combined. Set aside.
In a glass measuring cup, measure out 1 cup dairy-free creamer, ½ cup unsweetened almond milk, ½ cup pure maple syrup, 3 tablespoons coconut oil and 1 egg. Whisk together until combined. It is important to make sure that the egg is fully incorporated in this mixture before proceeding.
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 ¼ cup rolled oats to make the oat flour, then add ¼ cup light brown sugar and ¼ teaspoon kosher salt, pulsing until combined. Add the ½ cup chopped pecans and 2 tablespoons coconut oil 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!

Notes

1/17/25 recipe note: This recipe was originally made with a dairy free almond milk and hazelnut creamer that is no longer available. The recipe has been updated to include a plain non-dairy creamer. (I used a combination of an oatmilk creamer and a pecan milk creamer for my testing and photos.) You may use a plain creamer or a flavored one, though please note that flavored creamers are typically sweetened, so that will change the overall sweetness of your baked oats.

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 store: Let the oatmeal cool completely, then slice and store in an airtight container in the refrigerator for up to 5 days.

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 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