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High Protein Pecan Pie Baked Oatmeal

High Protein Pecan Pie Baked Oatmeal - recipe card
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This high-protein pecan pie baked oatmeal transforms classic pecan pie flavors into a wholesome, satisfying breakfast. With a custardy, maple-sweetened oat base and a crunchy pecan streusel topping, each serving packs over 25 grams of protein to keep you full all morning.

Ingredients

Scale
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup vanilla whey protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 cup full-fat Greek yogurt
  • 1 cup unsweetened almond milk (or whole milk for a richer result)
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup pecan halves, roughly chopped
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon flaky sea salt (optional, for topping)

Instructions

  1. Preheat oven to 350°F (177°C). Grease an 8×8-inch baking dish with nonstick spray or a light coating of butter and set aside.
  2. In a large bowl, whisk together 1 1/2 cups old-fashioned rolled oats, 1/2 cup vanilla whey protein powder, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt until no lumps remain.
  3. In a separate medium bowl, whisk 1 cup full-fat Greek yogurt, 1 cup unsweetened almond milk, 2 large eggs, 1/4 cup pure maple syrup, and 1 teaspoon vanilla extract until smooth and fully combined. The mixture should be uniform in color with no streaks of egg.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few small streaks of flour are fine. Let the batter rest for 5 minutes to allow the oats to absorb some liquid.
  5. Transfer the oat mixture to the prepared baking dish and spread it into an even layer using the back of a spoon or a small offset spatula.
  6. In a small bowl, toss 1/2 cup roughly chopped pecan halves with 1 tablespoon melted unsalted butter until evenly coated. Sprinkle the pecans evenly over the top of the oatmeal. If using, sprinkle 1/4 teaspoon flaky sea salt over the pecans for a sweet-salty contrast.
  7. Bake on the center rack for 35-40 minutes, or until the oatmeal is set and the top is golden brown. A toothpick inserted into the center should come out clean or with just a few moist crumbs. The center should feel firm to the touch, not jiggly.
  8. Remove from oven and let cool in the baking dish for 10 minutes before slicing. This resting period allows the oatmeal to set further and makes it easier to portion. Serve warm, either as is or with a drizzle of additional maple syrup or a dollop of Greek yogurt.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat: For a single slice, microwave on high for 45-60 seconds until hot. To reheat the entire dish, cover with foil and warm in a 325°F (163°C) oven for 15-20 minutes. For extra protein, serve with a side of Greek yogurt or a scoop of vanilla protein powder mixed into the yogurt. This recipe can be made ahead and refrigerated overnight before baking; add 5 extra minutes to the baking time.

Nutrition

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