Save This Maple Cranberry Pecan Oatmeal Bake is the brunch favorite I whip up whenever chilly mornings call for something cozy yet fuss-free. Sweetened with pure maple syrup and packed with tart cranberries and nutty pecans, it fills your kitchen with a homey aroma that draws everyone to the table. You get something hearty and nourishing without spending hours at the stove. Even better, leftovers reheat beautifully for quick weekday breakfasts.
This is my go-to when I want breakfast to double as a treat. The first time I baked it, the cranberries popped and the maple scent woke up my sleepy kids before the timer even rang. It has been requested every holiday morning since.
Ingredients
- Old-fashioned rolled oats: create that perfect chewy base and are naturally gluten free if labeled certified
- Maple syrup: gives deep sweetness and a true breakfast warmth use grade A dark for best flavor
- Fresh or frozen cranberries: add tangy pops contrasting the sweet oats dried work too if needed
- Pecans: offer crunch and richness toast them for extra flavor and choose unsalted to control seasoning
- Non dairy milk: keeps things light and lactose free try oat or almond for smoothness
- Eggs: bind everything together for sliceable squares choose organic if possible for best texture
- Cinnamon: brings cozy spice and highlights the cranberries look for freshly ground for biggest impact
- Vanilla extract: adds a soft fragrance and boost to the natural sweetness use pure vanilla not imitation
- Salt: balances the flavors and brings out the nuttiness opt for fine sea salt so it mixes evenly
Instructions
- Prepare the baking dish:
- Grease a two quart or eight by eight inch dish very well with oil or butter making sure to coat the sides for easy serving later
- Mix the dry ingredients:
- In a large bowl combine oats cinnamon salt and half the pecans blend thoroughly to distribute the spice and nuttiness
- Whisk the wet ingredients:
- In a separate bowl beat the eggs with maple syrup non dairy milk and vanilla whisk until smooth and just frothy
- Layer and combine:
- Add the dry mixture to the wet ingredients stirring thoroughly until no streaks remain gently fold in cranberries
- Assemble and top:
- Pour the mixture into the prepared baking dish spread evenly then sprinkle remaining pecans across the top for crunch
- Bake and test for doneness:
- Bake uncovered at three hundred fifty degrees Fahrenheit for thirty five to forty five minutes until golden and set the center should feel just firm when pressed lightly
- Cool and serve:
- Let the bake rest for ten minutes so it slices neatly and flavors meld serve warm or at room temperature cut into generous squares
Save This recipe always reminds me of winter mornings with my grandma when she let me sprinkle the pecans and I felt like the official taste tester. Pecans are my personal favorite because their buttery crunch is unbeatable in warm baked oats.
Storage Tips
Let leftovers cool fully then store in an airtight container in the refrigerator up to four days. Reheat gently in the oven or microwave to revive that comforting texture. For longer storage slice and wrap individual portions then freeze up to three months.
Ingredient Substitutions
Use walnuts or almonds if pecans are not available. Swap dried cranberries or cherries if you run out of fresh. Any milk will work including cow’s milk or soy. Honey or agave can replace the maple syrup though the flavor will shift.
Serving Suggestions
Serve with a dollop of Greek yogurt or coconut yogurt for creamy contrast. Drizzle extra maple syrup for extra sweetness. I sometimes add sliced bananas or apples on top for more texture and fruitiness.
Cultural and Historical Context
Baked oatmeal is a classic Pennsylvania Dutch staple often featuring seasonal fruit and rich nuts. Maple syrup and pecans both have deep roots in North American breakfast traditions and come together beautifully in this homey dish.
Seasonal Adaptations
Switch in chopped apples or pears during fall and winter. Mix in fresh blueberries or strawberries in spring. Use toasted hazelnuts instead of pecans in summer. Try pumpkin pie spice for a warmer autumnal version.
Success Stories
I have heard from friends that even picky eaters love this bake. One neighbor made a double batch to freeze for busy school mornings and said it was a game changer for her family breakfast routine.
Freezer Meal Conversion
Slice the cooled oatmeal bake and wrap portions tightly. Store in a labeled freezer bag for up to three months. You can reheat straight from frozen in the microwave or oven with no fuss so there is always a homemade breakfast on hand.
Save This oatmeal bake is a simple way to start any day with comfort and flavor. Prep ahead and you’ll always have a hearty breakfast ready for your family.
Kitchen Q&A
- → Can I use frozen cranberries?
Yes, frozen cranberries work well and add tang. No need to thaw before baking.
- → Which oats are best?
Rolled oats offer the right texture for a soft yet hearty bake, while steel-cut oats may require longer cooking time.
- → Is it possible to make ahead?
Absolutely! Prepare the bake in advance and refrigerate. Reheat when ready to serve.
- → Can I substitute pecans?
Walnuts or almonds can be used instead, providing a different nutty flavor and crunch.
- → How do I serve this oatmeal bake?
Enjoy warm from the oven or chilled. Pair with yogurt, milk, or additional berries for extra flavor.