A sweet and crunchy Pecan Pie Baked Oatmeal for One - An easy and healthy single serving baked oatmeal for breakfast as a twist on the Thanksgiving dessert. With no corn syrup, it’s sugar-free and gluten-free too!
Ingredients
½cupInstant or Quick Oats, 45g
¼tspCinnamon
¼ + ⅛tsp Baking Powder
6TbspAlmond Milk, Unsweetened
⅔Egg White (⅓ used for topping)
¼cupGreek Yogurt, 56g
2tspMaple Syrup
⅛tspVanilla Extract
Pecan Pie Filling:
2TbspChopped Pecans, 14g
⅓Egg White
2tsp1:1 Sugar-free Brown Sugar Substitute, or brown sugar
2tspMaple Syrup, Sugar-free recommended
¼tspVanilla Extract
Instructions
Preheat oven to 350°F and lightly grease a large (at least 1½ cup/12 oz) ramekin or oven-safe dish.
In a large bowl mix oats, cinnamon and baking powder.
In another bowl whisk together milk, yogurt, ⅔ egg white, maple syrup and vanilla.
Add wet mix to oat mixture and stir to form a smooth batter.
Transfer batter into the ramekin/dish.
Bake 15 minutes until surface is slightly cooked.
Pecan Pie Topping + Bake again:
In a small bowl, mix chopped pecans, ⅓ egg white, brown sugar substitute, maple syrup and vanilla.
Spread topping on oats, and bake another 12-15 minutes.
Notes
For dairy free option, replace yogurt with coconut yogurt, mashed banana or applesauce.
Nutritional value is calculated using products recommended below.
Storage:
Fridge: 3-4 days in an airtight glass container. Reheat in microwave for 45-60 seconds until warmed through.
Freezer: 3-4 weeks wrapped in plastic wrap and placed in a freezer bag, or in an airtight container. Reheat in a 350°F oven for about 20 minutes.