December calls for warm, inviting breakfasts, and this recipe checks every box. Tender oats are kissed with real maple flavor and finished with crunchy pecans for a gentle nod to the holiday season. It’s elegant enough for weekend brunch yet practical for easy weekday mornings.
Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 cup chopped pecans, divided
- 1/3 cup pure maple syrup (plus extra for drizzling)
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg (optional, for seasonal warmth)
- 1/2 teaspoon fine-grain sea salt
- 2 cups unsweetened almond milk (oat milk works beautifully too)
- 1 large egg or 1 tablespoon ground flaxseed mixed with 3 tablespoons water
- 2 tablespoons melted coconut oil or butter
- 2 teaspoons vanilla extract
- 2 ripe bananas, sliced (or 1 cup diced apples for variety)
- Cooking spray or oil for greasing
Instructions:
- Preheat the oven to 375°F. Generously grease an 8×8-inch baking dish with cooking spray or oil.
- Combine dry ingredients: In a large mixing bowl, stir the oats, half of the chopped pecans, baking powder, cinnamon, nutmeg (if using), and salt until evenly blended.
- Add wet ingredients: Pour in the almond milk, maple syrup, egg (or prepared flaxseed), coconut oil (or melted butter), and vanilla. Gently fold in the bananas—or swap in apples if you’re feeling festive—and mix until well combined.
- Transfer to dish: Slowly pour the oat mixture into the prepared dish, spreading it into an even layer.
- Top and bake: Sprinkle the remaining pecans over the surface. Bake for 35–40 minutes, until the top is set and golden.
- Cool before serving: Remove from the oven and rest for 5–7 minutes before slicing. Drizzle lightly with maple syrup for extra sheen and sweetness, if desired.