This maple pecan baked oatmeal is super tasty, a fan-favorite, and is great to make ahead to have to enjoy throughout the week. It’s also the perfect thing to make for a brunch get-together with friends!

Prep Time: 10 minutes     Cook Time: 35-40 minutes     Makes: 4 servings

*Remember to buy organic and avoid your food allergies when making this recipe! If you don’t know what your food allergies are, get them tested soon!

INGREDIENTS:

2 cups organic gluten-free rolled oats
1/2 cup pecans, chopped and divided (omit for nut-free)
1/4 cup pure maple syrup (additional for serving)
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
Scant 1/2 teaspoon sea salt
2 cups unsweetened oat milk, macadamia milk, or nut milk of choice
1 duck egg
2 Tablespoons melted coconut oil or ghee
1 Tablespoon pure vanilla extract
2 ripe bananas, sliced
Cooking spray or additional coconut oil or ghee to grease the dish

DIRECTIONS:

Preheat oven to 375°F and grease or spray an 8×8-in baking dish with coconut oil, ghee, or cooking spray.

Combine the oats, 1/4 cup pecans, baking powder, cinnamon, and salt. Then, add in the milk, maple syrup, egg, coconut oil or ghee, vanilla, and bananas. Mix well.

Pour into baking dish and top with remaining pecans. Bake for 35-40 minutes until it’s a nice golden brown color. Remove from oven and let cool for 5 minutes. Drizzle with additional maple syrup if desired, serve, and enjoy!

*This can be made with any nut of your choice, not just pecans. It can also be made nut-free if you’d like.

**Leftovers can be stored in an airtight container in the fridge for up to a week.