Pecan Pie Baked Oatmeal with Cinnamon Almond Butter in a white bowl with a slice cut out on separate dish on white background

Pecan Pie Baked Oatmeal with Cinnamon Almond Butter

Share on facebook
Share on twitter
Share on pinterest
Share on email

Make your favorite breakfast food become your new favorite dessert. Pecan Pie Baked Oatmeal with Cinnamon Almond Butter uses an oatmeal and chia seed mixture to support your favorite pecan pie filling. There is JUSTIN’S® Cinnamon Almond Butter in the pecan topping to add just the right touch of sweetness and spice.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

25 minutes

Icon of clock in maroon red lines

TOTAL TIME:

45 minutes

INGREDIENTS

Oatmeal:
2 cups Old-Fashioned Oats
1 tablespoon Chia Seeds
1 tablespoon Coconut Sugar or Maple Syrup
¼ teaspoon Cinnamon
Pinch of Sea Salt
1 tablespoon melted  Coconut Oil or Butter
1 ½ cups Almond Milk
2 Eggs
1 teaspoon Vanilla

Topping:
¼ cup JUSTIN’S® Cinnamon Almond Butter
2 tablespoons Coconut Oil
2 tablespoons Coconut Sugar
4 tablespoons Maple Syrup
1 cup Pecans

DIRECTIONS

1. Preheat the oven to 375°F.

2. Grease an 8-inch pie or baking dish with cooking spray.

3. In a large bowl, combine the oats, chia seed, coconut sugar, cinnamon, and salt.

4. In a smaller bowl, whisk together the coconut oil (or butter), almond milk, eggs, and vanilla.

5. Pour into the dry ingredients and stir to combine.

6. Pour the mixture into the prepared baking dish.

7. Bake for 10 minutes.

8. To make the topping, bring the coconut oil, coconut sugar, and maple syrup to a boil in a small saucepan.

9. Stir in the pecans.

10. Remove the oatmeal from the oven and top with the pecan mixture.

11. Return to the oven and bake for 10-15 minutes more.

12. Drizzle with JUSTIN’S® Cinnamon Almond Butter and serve warm.

INGREDIENTS

Oatmeal:
2 cups Old-Fashioned Oats
1 tablespoon Chia Seeds
1 tablespoon Coconut Sugar or Maple Syrup
¼ teaspoon Cinnamon
Pinch of Sea Salt
1 tablespoon melted  Coconut Oil or Butter
1 ½ cups Almond Milk
2 Eggs
1 teaspoon Vanilla

Topping:
¼ cup JUSTIN’S® Cinnamon Almond Butter
2 tablespoons Coconut Oil
2 tablespoons Coconut Sugar
4 tablespoons Maple Syrup
1 cup Pecans

DIRECTIONS

1. Preheat the oven to 375°F.

2. Grease an 8-inch pie or baking dish with cooking spray.

3. In a large bowl, combine the oats, chia seed, coconut sugar, cinnamon, and salt.

4. In a smaller bowl, whisk together the coconut oil (or butter), almond milk, eggs, and vanilla.

5. Pour into the dry ingredients and stir to combine.

6. Pour the mixture into the prepared baking dish.

7. Bake for 10 minutes.

8. To make the topping, bring the coconut oil, coconut sugar, and maple syrup to a boil in a small saucepan.

9. Stir in the pecans.

10. Remove the oatmeal from the oven and top with the pecan mixture.

11. Return to the oven and bake for 10-15 minutes more.

12. Drizzle with JUSTIN’S® Cinnamon Almond Butter and serve warm.

Great Summer Recipes
Gluten Free White Chocolate Peanut Butter 'Cookies and Cream' Cookies on parchment with oreo and peanut butter cup chunks

I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.

Pumpkin Vanilla Almond Snickerdoodlewiches in a tray and one bitten and put on a white plate on a wooden background

My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.

Peanut Butter Cup S'mores Dip with marshmallows and peanut butter cups in a white background

As if I needed another excuse to eat JUSTIN’S® Dark Chocolate Peanut Butter Cups. This Peanut Butter Cup S’mores Dip is baked in cast iron and is done in just a few minutes. Dip graham crackers or your fingers, but look out! It’s hot.

 

Ginger Almond Sauce with Vietnamese shrimp fresh rolls on white plate with ginger and peanut butter jar in white background

Want to impress your family with an Asian inspired sauce? Made with JUSTIN’S® Classic Almond Butter to make sure it packs a punch. Flavorwise. It won’t hurt anybody. Try the sauce with egg rolls or served over roasted broccolini!