This chocolate pecan pie baked oats recipe is packed with flavor and gooey pecan filling. These cute little single serve oatmeals remind me of one of the best Southern pecan pies I’ve had – a chocolate pecan pie. At the same time, they’re relatively low in sugar and contain a balance of complex carbohydrates, healthy fats, and protein.
Blended baked oats are in my opinion the queen of the oats world. They take a little more time to cook but it’s a hands-off process and prep is super easy. They make a great meal prep or weekend breakfast, and even people who aren’t oat-lovers will love them because their texture is more similar to cake!
These chocolate pecan pie baked oats pairs roasted golden beets with simple ingredients like arugula, quinoa, and parmesan. As always, I’ve included a number of ingredient swaps for you to make this recipe work with your dietary needs or what you have in your pantry. It’s a pretty customizable one!
Prepare your batter: add oats, pecans, baking powder, salt, and milk to blender and blend until smooth.
Pour into ramekins that have been sprayed with cooking spray; bake at 350F for 25-30 minutes or until desired doneness.
While oats are baking, mix filling – date syrup, pinch of salt, and pecans (amounts listed below in recipe card).
I will update this post with more substitutions later today, but you can use any plant-based milk with a tsp of cocoa powder if you don’t have the chocolate pecan milk!
the gooiest, coziest baked oats for the fall season (or any time!)
– 1/2 cup rolled oats
– 1/4 cup pecans plus 1/8 cup for topping
– 1/8 tsp baking powder
– 2 pinches of salt – 1 for batter, 1 for topping
– 2/3 cup chocolate pecan milk
– 2 tsp date syrup
– 2 squares dark chocolate, chopped
– avocado oil cooking spray
preheat oven to 350F. blend oats, pecans, baking powder, salt, and pecan milk in blender until smooth. spray 4 ramekins with cooking spray and pour batter equally into each. bake 25-30 minutes or until desired doneness. while oats are baking, prepare filling: chop remaining pecans into small pieces and mix with date syrup and a pinch of salt. when oats are finished baking, top with filling and dark chocolate pieces equally and enjoy!
if you would like to make these for meal prep, let cool for a few minutes and scoop out of ramekin into a container with a lid. microwave ~45 seconds or until center is warm when ready to eat. You can substitute any milk for the chocolate pecan milk, plus 1 tsp cocoa powder. feel free to add protein powder to the batter if you would like!