But as usual, I made sure to study “classic” recipes before I made my recipe. You will find no corn syrup or eggs in this recipe, but you WILL find a (un)healthy dose of maple syrup! Forgive me; it’s not my most nutritious recipe. 🙂 However, if this isn’t something you’re willing to try for breakfast, I think this oatmeal could make an equally appealing dessert! By dessert standards, it’s truly quite healthy!
If you desire, you could reduce the amount of maple syrup. Don’t be too stingey, or it will end up tasting like pecans floating in a flavorless baked oatmeal (don’t say I didn’t warn you!). As written, though, this recipe is sweet (but not too sweet), a little chewy (in a good, caramel-like way), and exceptionally flavorful.
This one is a winner!
What you'll need:
- 1/2 cup milk of choice
- 1/2 tsp vanilla extract
- 2 tbsp. maple syrup
- 1/2 tsp molasses (use less if using Blackstrap)
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp baking powder
- pinch of salt
- 1/4 cup pecans
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- In a large bowl, add milk, vanilla extract, maple syrup, and molasses. Stir thoroughly (you don't want the maple syrup to settle at the bottom).
- Add in dry ingredients: oats, baking powder, and salt. Stir until combined.
- Fold in the pecans, either whole, halved, or crumbled. I crumbled mine a little bit (into quarters, roughly).
- Transfer to the ramekin. Top with a few more pecans, if desired, and bake for 18-20 minutes.