Go Back
Print Recipe

Maple Pecan Baked Oatmeal

Prep Time15 minutes
Cook Time45 minutes
Servings: 6
Calories: 413kcal

Ingredients

  • ½ cup unsweetened applesauce
  • ¼ cup firmly packed brown sugar
  • ¼ cup maple syrup
  • ¼ cup liquid egg white
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter
  • 2 cups milk of your choice
  • 2½ cups uncooked old fashioned rolled oats
  • 1 cup toasted pecan halves (divided use)
  • 1 tablespoon maple syrup

Instructions

Toast the pecans:

  • Preheat the oven to 350 °F and line a small baking sheet with parchment paper (or lightly spray some aluminum foil with nonstick spray)
  • Arrange the pecan halves on the prepared baking sheet and put them in the hot oven for 8 minutes.
  • Leave ½ cup of the toasted pecans whole. Finely chop the other ½ cup of pecans.

Make the oatmeal:

  • Preheat the oven to 375 °F. Lightly spray a 9x13-inch baking dish with nonstick spray.
  • In a large bowl, whisk together the applesauce, brown sugar, and ¼ cup maple syrup.
  • Whisk in the egg and egg whites
  • Whisk in the cinnamon, baking powder, salt and vanilla extract.
  • Stir in the milk
  • Stir in the rolled oats
  • Stir in the ½ cup of chopped pecans
  • Pour the oatmeal mixture into the pan and bake for about 45 minutes. The oatmeal is done when the edges are lightly browned and a knife or skewer inserted into the center comes out clean.

Make the candied pecan topping:

  • Heat a small skillet over medium heat.
  • Add the ½ cup of whole toasted pecans and 1 tablespoon maple syrup to the skillet. Stir it around with a spatula for about 2 minutes, until most of the maple syrup has been absorbed
  • When the baked oatmeal comes out of the oven, arrange the candied pecan halves on top.