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Two slices of pecan pie baked oatmeal stacked on a plate and topped with yogurt and maple syrup for a cozy, high-protein breakfast.

Pecan Pie Baked Oatmeal (High-Protein, High-Fiber Breakfast)

5 from 3 votes
A cozy, soft-baked oatmeal bar inspired by classic pecan pie and made healthier with whole-food ingredients and protein from egg whites, hemp hearts, and almond butter. Perfect for a grab-and-go breakfast the whole family will love.
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Prep Time 10 minutes
Cook Time 35 minutes

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Servings : 9 squares

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Ingredients

  • 2 cups rolled oats
  • ¼ cup hemp hearts
  • ¼ cup chopped pecans
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 1½ tsp baking powder
  • 1 cup egg whites
  • ¾ cup plant-based milk, unsweetened
  • ½ cup almond butter
  • ½ cup maple syrup
  • 2 tsp vanilla extract
  • ¼ cup whole pecans
  • dollop of greek yogurt, or dairy-free yogurt
Start Cooking

Instructions
 

  1. Prep the pan
    Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  2. Whisk the wet ingredients
    In a large bowl, whisk together 1 cup egg whites, ¾ cup plant-based milk, ½ cup maple syrup, ½ cup almond butter, and 2 tsp vanilla extract until smooth and fully combined.
    Wet ingredients for pecan pie baked oatmeal being whisked together in a bowl, including egg whites, maple syrup, almond butter, and vanilla.
  3. Add the dry ingredients
    To the same bowl, add 2 cups rolled oats, ¼ cup hemp hearts, ¼ cup chopped pecans, ½ tsp cinnamon, ¼ tsp nutmeg, ½ tsp salt, and 1½ tsp baking powder. Gently stire until combined.
    Rolled oats, pecans, hemp hearts, spices, and baking powder added to the wet mixture to make pecan pie baked oatmeal.
  4. Add topping
    Pour the batter into the prepared pan and top with ¼ cup whole pecans.
    Unbaked pecan pie baked oatmeal mixture spread in a glass baking dish and topped with whole pecans before going into the oven.
  5. Bake
    Bake for 30 to 35 minutes, or until the center is set and the edges are lightly golden.
    Fully baked pecan pie baked oatmeal in a glass dish, topped with whole pecans and golden edges, ready to slice into breakfast squares.
  6. Cool and slice
    Let the baked oatmeal cool for at least 20 to 30 minutes, then slice into 9 squares. Top with a dollop of greek yogurt and a drizzle of maple syrup.
    Two slices of pecan pie baked oatmeal stacked on a plate and topped with yogurt and maple syrup for a cozy, high-protein breakfast.

Nutrition

Calories: 315kcalCarbohydrates: 30gProtein: 14gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.001gCholesterol: 1mgSodium: 266mgPotassium: 339mgFiber: 4gSugar: 13gVitamin A: 111IUVitamin C: 1mgCalcium: 184mgIron: 2mg

Notes

  • To bake in a muffin tray: Divide the batter into a greased or lined 12-cup muffin pan and bake at 350°F for 18 to 22 minutes, or until the centers are set.
  • Warm the almond butter slightly to help it blend more easily with the other ingredients.
  • Reduce maple syrup to ⅓ cup for a less sweet version.