Maple Pecan Baked Oatmeal | Vegan + Gluten-Free

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This Maple Pecan Oatmeal is hearty, cozy, and made from only 9 wholesome ingredients! Made in 1 bowl and perfect for a make-ahead breakfast or slow morning.

Tis the season for hearty breakfasts, seasonal flavors, and hugs-in-a-bowl (or plate). Thankfully for all of us, this Vegan Maple Pecan Baked Oatmeal does all three! 

piece of maple pecan baked oatmeal on plate with pecans, pomegranate, coconut yogurt, and maple syrup


ingredients for maple pecan oatmeal in small white dishes in larger white dish on marble background

Lucky for you, this baked oatmeal recipes comes together with only 9 ingredients and 1 bowl! A lot of non-vegan recipes use eggs to bind their oatmeal together, but I’ve found that ground flax seed works just as well. Other key ingredients include: 

  • Rolled Oats – these are my favorite in baked oatmeal and have the best texture and chew
  • Pecans – for creaminess, texture, and holiday flavor
  • Dried Fruit – I used medjool dates, but any other dried fruit would work here as well
  • Non-Dairy Milk – I used homemade pecan milk, but any will do!
  • Maple Syrup – for a touch of sweetness 🙂


hand scooping out baked vegan maple pecan oatmeal on marble background

  1. Preheat the oven
  2. Add all ingredients to a bowl and mix well
  3. Bake until golden, then enjoy!

Yep, it’s that simple 🙂 Which is why baked oatmeal is so great! This Maple Pecan Baked Oatmeal is the perfect holiday breakfast, but it’s equally as useful for meal prep or breakfasts on-the-go (as it has a much firmer, portable texture)

plate of maple pecan baked oatmeal decorated with pecans, pomegranate, seeds, coconut yogurt, and maple syrup on marble background


This baked oatmeal recipe is perfect on it’s own, but can easily be spruced up/spread further if you’re feeding a crowd! I decorated mine with some Stovetop Candied Pecans, pomegranate seeds, coconut yogurt, and a drizzle of maple syrup. You can also make this recipe your own by:

  • Baking the oatmeal with a different dried fruit (cherries, blueberries, or raisins would be great here!)
  • Swapping out the pecans for almonds, walnuts, or macadamia nuts
  • Adding in extra spices of your choosing, like pumpkin pie or gingerbread spice.

How every you end up serving it, I guarantee this dish will put a smile on your face 🙂 And hey, if you do make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

This Maple Pecan Oatmeal is hearty, cozy, and made from only 9 wholesome ingredients! Made in 1 bowl and perfect for a make-ahead breakfast or slow morning. #oatmeal #bakedoatmeal #maplepecan #vegan #plantbased |

If you’re looking for more cozy oatmeal recipes, you’ll also love this Apple Cinnamon Oatmeal,  this Strawberries and Cream Oatmeal, and this Chocolate, Peanut Butter, and Banana Baked Oatmeal!


Maple Pecan Baked Oatmeal

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5 from 5 reviews

This Maple Pecan Oatmeal is hearty, cozy, and made from only 9 wholesome ingredients! Made in 1 bowl and perfect for a make-ahead breakfast or slow morning.

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 50 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


  • 2 cups non-dairy milk of choice (I used homemade pecan milk)
  • 2 tablespoons ground flax seed (or sub chia seeds)
  • 1/4 cup (60 ml) maple syrup 
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder 
  • ¼ teaspoon salt 
  • 2 cups (200 g) rolled oats 
  • 1/2 cup (73 g) chopped dates (about 3; or sub other dried fruit)
  • 2/3 cup (75 g) chopped pecans


  1. Preheat the oven to 375F and set a 9” x 6” (or similar) baking pan aside.
  2. Add the non-dairy milk, flax, maple syrup, cinnamon, vanilla, baking powder, and salt to a large bowl and whisk until well-combined. Add the oats, dates, and pecans to the bowl and mix until evenly incorporated, then transfer to the baking dish.
  3. Bake in the middle rack of the oven for 40 to 45 minutes, until the oats are golden and fragrant. Serve warm, or as desired. Store leftovers in the fridge for up to 5 days, reheating in the oven or toaster if desired.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I really like this recipe. Maple, pecans and oats are some of my favorite foods, and they really shine in this recipe. It reminds me of bread pudding, but way healthier. I don’t miss the oil and butter (or eggs) that many baked oatmeal recipes have. This is my new favorite for breakfast, snack or dessert!

  2. So good, my whole family enjoyed it this morning! Your recipes have been such a lifesaver during quarantine so thank you 🙂

    1. Yay! I’m glad you’ve been using the recipes during quarantine. Hope you’re all doing well!

    1. Steel cut oats won’t be as absorbent. They may also have more of a nutty flavor and different texture than what was intended. That being said if you’re a fan of steel cut oats then it should work for you (albeit a bit different than intended)!

  3. So glad you dropped out of graduate school to pursue this-So far all your dishes have been excellent and so simple to make!!!