Berry-Pecan Baked Oatmeal Brunch Squares
Hearty, batch-baked oatmeal packed with berries and nuts for a filling vegetarian breakfast
This berry-pecan baked oatmeal is a cozy, wholesome breakfast option that combines fiber-rich oats with antioxidant-packed berries and crunchy pecans. Prepared as a batch bake, it fits perfectly into a meat-free meal rotation, fueling your mornings with plant-based protein and sustained energy.
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Ingredients
- 1/3 cup pecans, roughly chopped
- 2 cups old-fashioned rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt (or 1/2 teaspoon table salt)
- 1/4 teaspoon ground nutmeg
- 3/4 cup milk of choice (almond, oat, or cow's milk)
- 1/3 cup maple syrup
- 2 large eggs
- 3 tablespoons unsalted butter or coconut oil, melted (divided)
- 2 teaspoons vanilla extract
- 12 ounces fresh or frozen mixed berries (or about 2 1/2 cups, chopped if large)
- 2 teaspoons raw sugar (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish. Spread the pecans on a baking sheet and toast them in the oven for about 4-5 minutes until fragrant. Remove and set aside.
- In a medium bowl, mix together the oats, toasted pecans, cinnamon, baking powder, salt, and nutmeg until evenly combined.
- In another bowl, whisk the milk, maple syrup, eggs, half of the melted butter or coconut oil, and vanilla extract until smooth. If your oil solidifies when cold, warm it gently until melted.
- Reserve about half a cup of the berries for topping. Spread the remaining berries evenly across the bottom of the prepared baking dish, no need to thaw if frozen. Sprinkle the oat mixture evenly over the berries.
- Pour the wet ingredients evenly over the oat mixture. Tap the dish gently to help the liquid soak through the oats. Pat the top lightly to ensure no dry patches remain.
- Scatter the reserved berries on top and sprinkle with raw sugar if desired for a crunchy finish.
- Bake for 42-45 minutes (or 45-50 minutes if using frozen berries) until the top is golden brown and set. Remove from oven and let cool for a few minutes. Drizzle the remaining melted butter over the top before serving.
- Serve warm or at room temperature. These baked oatmeal squares store well in the fridge for up to 5 days and can be reheated individually for a quick, filling breakfast.
Nutrition
This recipe works out to about 280 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.
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