Ingredients
Scale
- 2 cups old-fashioned rolled oats (do not use instant or steel-cut)
- 1 cup pecans, roughly chopped and divided
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 2 cups milk (dairy, almond, or oat milk all work well)
- 1/3 cup pure maple syrup
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8 inch baking dish with butter or oil.
- In a large mixing bowl, combine the rolled oats, half of the chopped pecans, baking powder, cinnamon, and salt. Stir until well mixed.
- In a medium bowl, whisk together the milk, maple syrup, egg, melted butter, and vanilla extract until the egg is fully incorporated.
- Spread the dry oat mixture evenly into the prepared baking dish.
- Slowly pour the liquid mixture over the oats. Give the dish a very gentle shake to make sure the milk moves through the layers of oats.
- Sprinkle the remaining half of the pecans over the top of the mixture.
- Bake for 35 to 40 minutes, or until the top is golden brown and the oats have set.
- Remove from the oven and let it cool for 5 to 10 minutes before slicing and serving.
- Cook Time: 35 to 40 minutes