This oatmeal pecan breakfast bake is a delicious way to start your day, is so easy to make and will fill your house with an amazing smell!
They say that breakfast is the most important meal of the day and I have to tell you, it is one of my favorite meals to cook! I love waking my children up to the smell of my homemade cinnamon rolls and in the fall, my pumpkin pancakes recipe. But this Oatmeal Pecan Breakfast Bake is one of my new favorites!
This isn't an overly sweet breakfast, but it still packs plenty of flavor. Breakfast bakes are meant to be a little drier and less sweet than dessert cakes as they are usually enjoyed alongside a cup of coffee or milk. Think scones, coffee cake, etc...
If you prefer a sweeter cake, you can add a little more white sugar to the mix or top it with a glaze or drizzle with honey!
I made this using almond milk and coconut oil, but if you don't have those in the house (or don't want to use those), you can always replace the coconut oil with vegetable oil and the almond milk with "regular" milk.
That said, I found the texture of this to be perfect. The first one I overbaked and it was significantly drier. The second I baked for exactly 22 minutes, and it was perfect. Keep in mind that all ovens are different, so I suggest you check it at 20 minutes. I used a 1.5 quart baking dish that's 8x10.5 inches. You could also use a 9X9 inch pan, and it should work just fine.
I know that pecans are expensive in some areas (I usually stock up whenever we go to Georgia to visit my mother-in-law...they are about 1/4 of the price that I pay in Pennsylvania!), so if you want to substitute something else in, you can try dried cranberries, raisins or even blueberries. Or, just add them anyway for even more flavor!
Scroll down for the recipe!