This nectarine baked oatmeal with pecans is a nutritious and delicious make-ahead breakfast. It’s vegan, gluten free, and naturally sweetened with maple syrup!
- 2 flax eggs
- 1/2 cup maple syrup
- 1 3/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 3 cups old fashioned oats
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 2 cups fresh nectarines, diced (about 2 medium sized nectarines)
- 1/2 cup chopped toasted pecans
- Preheat oven to 350 degrees F. Spray an 8×8 glass or ceramic dish with oil.
- Prepare the flax eggs in a large mixing bowl. Let sit for a few minutes to form a gel-like consistency.
- Add the other wet ingredients – maple syrup, almond milk, and vanilla extract. Mix it up.
- Add the oats, cinnamon, salt, and baking powder. Stir to combine everything.
- Gently stir in the nectarines and pecans.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Top with thin nectarine slices, if desired.
- Bake for 25-35 minutes, until edges are just beginning to brown and a toothpick inserted into the center comes out clean.
- Let cool for about 10 minutes, then slice into 6 pieces.
Enjoy baked oatmeal plain, or top it with Greek yogurt, your favorite nut butter, a drizzle of maple syrup, or with a splash or almond milk.
Baked oatmeal keeps very well in the fridge, and reheats easily in the microwave. Store it in airtight container for up to one week. For meal prep, you can pre-portion slices of baked oatmeal into smaller containers so you can grab it and go in the morning!
Ingredient and dietary restriction substitution suggestions
- Make it nut free by swapping almond milk for a nut-free plant milk (such as hemp milk), and replacing pecans with pumpkin seeds.
- Swap fresh peaches for fresh nectarines, if you can’t find nectarines at the store.
- Use honey instead of maple syrup. Note that honey is not vegan.
- Swap 2 regular large eggs for flax if you’re not vegan.
Keywords: fresh nectarines, baked oatmeal recipe, vegan baked oatmeal