A little over a year ago, I began eating oatmeal for breakfast…everyday. Coming from a girl who rarely enjoyed oatmeal….that is saying a lot! Plus, I don’t love monotony, so finding new flavors has become a fun challenge. Gotta keep it interesting! And, I can honestly say that I am still not bored and continue to look forward to breakfast!

On Sundays, a bit of prep and baking gets me ready for the week. It has been a morning game-changer! No more skipping breakfast or grabbing a granola bar as I walk out the door. And no more excuses for not beginning each day with a healthy breakfast.

So, I’m not saying you need to immediately begin eating oatmeal for breakfast forever and always, but I’m also not-not saying that…

If you’re still on the fence- give this pecan pie version a try! Or carrot cake. Or Boston cream pie. See…oatmeal can be fun!

And if mushy oatmeal is not for you, try a baked variety! Mine is mush-free.

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Ingredients in Pecan Pie Baked Oatmeal

• Coconut Oil
• Applesauce
• Brown Sugar
• Maple Syrup
• Vanilla
• Eggs
• Baking Powder
• Cinnamon
• Flour 
• Milk (can use dairy free)
• Old-Fashioned or Rolled Oats
• Chopped Pecans

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Baked Oatmeal Tips

• There are so many possible flavor combinations! Add some diced pears and cinnamon. Or add the pecans to a streusel topping.
• Adding a bit of oil (coconut or vegetable) provides some healthy fat. It also means there will be no sticking to paper cupcake liners.
• Both applesauce AND yogurt work well. Choose your favorite or whatever you find in the pantry/fridge. I often use a coconut milk yogurt.
• Gluten free as long as the oats are certified gluten free and you use gluten free flour. I use oat flour.
• Serve right out of the oven or make ahead and store in the fridge. Baked oatmeal will last for 4-5 days. I prefer re-heating in the microwave for 30-45 seconds.

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Please let me know how you like this recipe in the comments. I hope it becomes part of your morning routine, too!

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