Baked oatmeal topped with sweet sticky pecans and a dollop of tangy yoghurt. This ode to pecan pie is an impressive weekend breakfast that is sure to impress. Healthy, GF & vegan option.
Mix all the baked oats ingredients together in a large bowl until combined. Pour the mixture into a small ovenproof dish and bake for 20 minutes.
Meanwhile, make the topping. Add the coconut oil and maple syrup into a saucepan over a medium heat and stir until melted. Bring the mixture to a boil then add the pecans and salt. Give everything a good mix to coat all the pecans with the syrup then remove the pan from the heat.
Divide the oats between two bowls and serve whilst still warm with a dollop of yoghurt.
This pecan pie baked oatmeal is best served straight away, but leftovers can be kept in the fridge for a day or so and reheated in the oven or microwave.
If you are short on time, you by no means need to arrange the pecans as I have done. Pouring them over the top will work just as well!
Gluten-Free: Make sure you are using GF certified oats and GF baking powder.
Vegan: Use a flax egg. There is a great tutorial here.
A few ingredient notes:
Recipe courtesy of georgieeats.co.uk