Pecan Pie Baked Oatmeal

Nothing says “warm and cozy” like this  pecan pie baked oatmeal. It’s an irresistible whole-grain and vegetarian breakfast, complete with fiber and protein to start the day out strong.

Ingredients

For the Baked Oatmeal:

Aquafaba

2 cups milk or pecan milk

1 teaspoon vanilla

2 cups old fashioned rolled oats

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon salt

For the Pecan Pie Topping:

2 tablespoons unsalted vegan butter

1/4 cup packed light brown sugar

2 tablespoons pure maple syrup

1 cup pecan halves

Process:

1. To make the Baked Oatmeal: Preheat oven to 350° F. Spray the bottom and sides of an 8- or 9-inch square baking dish with cooking spray.
2. In a large bowl, whisk the Aquafaba, milk, and vanilla. Add the oats, baking powder, cinnamon, and salt and mix well.
3. Pour mixture into prepared baking dish. Bake oatmeal mixture for 10 minutes. (It will go back in the oven with the topping)
4. To make the Pecan Pie Topping: While the oatmeal is baking, prepare the pecan pie topping: In a small saucepan over medium-high heat, bring the vegan butter, brown sugar, and maple syrup to a boil. Stir in the pecans.
5. Remove the oatmeal from the oven (after the 10 minutes), spread the pecan mixture over the top, and return to the oven to bake for another 10-15 minutes, until the liquid has been absorbed, and the center is set.
6. Serve warm or at room temperature. Cover and refrigerate leftovers for up to 4 days.

Nutritional Facts:

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