Pecan Pie Chocolate Chip Baked Oats (Vegan Gluten-Free)

Warming, cosy and delicious these Pecan Pie Chocolate Chip Baked Oats have a cake-like oat base packed with pumpkin spices and chocolate chips topped with caramelised pecans. Serve this vegan, gluten-free and high-protein bake for breakfast and brunch.

It is no surprise that I love baked oats in every form, whether that is single-serve or one that is great for feeding friends and family. I tend to go for the latter nowadays as it’s also great to meal prep so you have breakfast (or even dessert and snacks) ready for the next few days. These oats are packed with warming and seasonal spices, lots of pecans and a few meting chocolate chips inside, because everything is better with chocolate chips.

Why I I love these baked oats?

These seasonal baked oats are delicious for a few reasons, they are:

• Warming, cosy, and hearty
• Cakey and delicious
• Packed with seasonal pumpkin pie spices
• Have lots of melting dark chocolate inside
• Packed with chopped pecans
• Decorated with easy caramelised crunchy pecans on top
• Naturally vegan, gluten-free and high in protein
• Easy to make nut-free
• Made and baked in one dish so minimal washing up
• Great for meal prep (to enjoy warm or cold)

If you already love the sound of these cosy oats, skip ahead to the recipe card. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The oats recipe comes together in one dish with a few ingredients:

• Applesauce: I usually use banana for the base but I went with applesauce (use code Nourishing5 for 5% off the one I use from KoRo) to keep it seasonal (but you can use one ripe banana mashed well instead). Make sure the applesauce is 100% and doesn’t have anything added to it, if you can.
• Thick coconut yoghurt: I love using the natural or the vanilla yoghurt from Cocos Organic which is thick, creamy, packed with live cultures and very minimal ingredients. Other thick, dairy-free yoghurt can be used.
• Plant-based milk: any milk is great here like oat, almond, soya or coconut (from the carton).
• Maple syrup: just a little for the base as these oats are sweetened with the applesauce, too.
• Chia seeds: this helps the oats to turn cakey and delicious as it binds the batter. These are whole chia seeds but you can use ground up chia seeds or flaxseed, too.
• Vanilla essence: for flavour.
• Oats: for the thickness and chewiness of these baked oats.
• Vegan vanilla protein powder: or you can use another flavour, based on what you prefer. I love the vanilla buttercream or the cinnamon bun protein from Macromike for these oats. I have a discount code, too for 10% off everything: AMB-AMY.
• Baking powder: for rise.
• Pumpkin pie spice: this time of year, I always have a jar or homemade pumpkin pie spice in the cupboard. You can see that recipe here, or you can use shop-bought or use a blend of cinnamon, ginger, nutmeg and cardamom as listed below).
• Pecans: chop these small for inside the oats. They add a lovely crunch and sweetness.
• Chocolate chips: just a few so that the pecans are the star of the show. Use any dairy-free chocolate either dark or milk and you can chop up a bar of chocolate, too.

To go on top, it’s worth taking the small extra step to make the caramelised pecans as they take this recipe to the next level:

• Pecan halves: to keep the top of the oats looking pretty, use half pecans rather than chopped.
• Maple syrup: for stickiness. You can use another syrup like agave, tapioca or vegan honey.
• Olive or coconut oil: for the crunch factor. I like olive oil as it adds a richness to the top but coconut oil or vegan butter can be used, too.
• Pumpkin pie spice: as above, or you can use cinnamon here.

How do I make these?

These are easy to make in two keu steps: the pecan topping and the oat base.

• Add all the pecan topping ingredients to a pan and warm: for 5 minutes, until sticky and darker in colour. They will continue to harden as they cook and the sugar will turn a lovely dark caramel.
• Add the wet ingredients for the oats into a dish: and stir well.
• Stir in the dry ingredients: to a thick cakey batter.
• Fold in the chopped pecans and chocolate chips: and smooth over the top.
• Arrange the crunchy caramelised pecans on top: in a pattern.
• Bake for 30 minutes till risen and golden: and smelling amazing.
• Allow to cool for 5 minutes: and then serve warm or allow to cool and enjoy cold.

Are these oats gluten-free and nut-free?

Yes, these cosy baked oats are naturally gluten-free, just check that your oats are certified gluten-free. To make these nut-free, they will no longer be pecan oats, but swap the pecans inside the oats for seeds or more chocolate chips and swap the caramelised pecans for pumpkin or sunflower seeds. Also check that your yoghurt, milk and chocolate do not contain nuts.

How long will they keep?

These are great to prepare ahead of time as they will keep for 3-5 days in the fridge, in a sealed container. You can freeze the oats, warped well for up to 1 month and allow to defrost at room temperature. To enjoy them cold, eat straight from the fridge or warm back up in the oven for 10 minutes or in the microwave.

I love brunch and breakfast food, what else can I make?

I hope you are going to love these Pecan Pie Chocolate Chip Baked Oats and for more breakfast and brunch ideas, how about my:

• Chocolate and Fig Baked Oats
• Vegan Protein Pancakes 3 Ways
• Vegan Carrot Cake Overnight Oats
• Gluten-Free Vegan Buckwheat Bread
• Sweetcorn and Red Pepper Fritters

I look forward to hearing what you think of these Pecan Pie Chocolate Chip Baked Oats so please leave a comment below and a star review above. If you do make these oats, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!xx

With pecan choc oats of love x