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Gluten-Free Vegan Pecan Pie Baked Oatmeal Breakfast

This maple pecan oatmeal recipe is SO simple you’ll want to make it every week! A gluten-free, vegan breakfast with oats, maple syrup, pecans, and plant milk, topped with easy candied pecans and finished with a decadent coconut yogurt icing.

Ingredients

Scale
  • For the Oatmeal
  • 2½ cups Oats
  • ¾ cup Oat Flour
  • 3 cups Plant Milk
  • 3 tbsp Maple Syrup
  • 2 tbsp Chia Seeds
  • 2 tsp Vanilla
  • 1½ tsp Cinnamon
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • ¼ cup Pecan Pieces
  • Candied Pecan Topper
  • 1 cup Pecans
  • 1 tbsp Olive Oil
  • 3 tbsp Maple Syrup
  • Pinch of Salt
  • High Protein Icing
  • ⅓ cup Coconut Yogurt
  • ½ scoop Vegan Vanilla Protein Powder

Instructions

  1. For the Oatmeal:
  2. Add all of the ingredients into a 9 inch pie pan and mix well to combine.
  3. Candied Pecan Topper:
  4. Add olive oil, maple syrup, salt and pecans to a pan over medium heat and cook for 5 minutes, stirring, to make candied pecans.
  5. Assembly and Baking:
  6. Pop your candied pecans on your oats in a circular pattern to resemble a pecan pie.
  7. Bake in the oven at 350°F for 35–40 minutes until golden and set.
  8. High Protein Icing:
  9. Mix coconut yogurt with vegan vanilla protein powder.
  10. Serving:
  11. Let baked oatmeal cool slightly, then drizzle with high protein icing and enjoy warm.
  • Author: Chef Olivier