Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1/2 cup chopped pecans (plus more for topping)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 2 cups whole milk or your favorite unsweetened plant-based milk
- 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). Lightly grease an 8×8-inch square baking dish with a little butter or oil.
- In a large mixing bowl, combine the rolled oats, half of the chopped pecans, baking powder, cinnamon, and salt. Stir well to make sure the spices are distributed evenly.
- In a medium bowl, whisk together the milk, maple syrup, egg, melted butter (or oil), and vanilla extract until the egg is fully incorporated.
- Pour the wet ingredients over the dry oat mixture. Stir gently until everything is combined.
- Pour the mixture into your prepared baking dish. Spread it out evenly with a spoon.
- Sprinkle the remaining pecans over the top for a beautiful, crunchy finish.
- Bake for 35 to 40 minutes. The top should be golden brown and the edges should feel firm to the touch.
- Remove the dish from the oven and let it cool for about 5 to 10 minutes before serving. This helps the oatmeal set so it is easier to slice.
- Cook Time: 45 minutes