Hazelnut and Pecan Baked Oatmeal | The Speckled Palate

Hazelnut and Pecan Baked Oatmeal

Name: Hazelnut and Pecan Baked Oatmeal
Prep time: 30 min
Cook time: 40 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 cups rolled oats; 1 teaspoon ground cinnamon; 1 teaspoon kosher salt; 1 cup Silk® Hazelnut Almond Creamer; 1/2 cup unsweetened almond milk; 1/2 cup maple syrup; 3 tablespoons coconut oil; 1 egg; 2 tablespoons coconut oil; 1/4 cup rolled oats; 1/4 cup light brown sugar; 6 tablespoons chopped pecans

Serves 830 mins prep40 mins cook

Hazelnut and Pecan Baked Oatmeal is a delicious dairy-free, vegan and gluten-free breakfast! The oatmeal, made with Silk® Hazelnut Almond Creamer, is elevated with a streusel topping. This dish is perfect as a weekday or weekend breakfast treat!

0 servings

What you need

cup rolled oats

tsp ground cinnamon

tsp kosher salt

cup soy creamer

cup unsweetened almond milk

cup maple syrup

tbsp coconut oil

organic eggs

cup light-brown sugar

tbsp chopped pecans

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Instructions


1 Preheat the oven to 375°F. Spray a 9"x13" baking dish with nonstick cooking spray, and set aside.
2 In a large mixing bowl, measure out the oats, cinnamon and salt. Stir until combined. Set aside.
3 In a glass measuring cup, measure out the Silk® Hazelnut Almond Creamer, almond milk, maple syrup, coconut oil and the egg. Whisk together until combined.
4 Pour the wet ingredients into the dry ingredients, and stir until incorporated.
5 Pour into the prepared baking dish.
6 In a food processor, make the streusel topping: Grind up the oats to make the oat flour, then add the brown sugar, pulsing until combined. Add the coconut oil and the chopped pecans at the same time, pulsing until the ingredients are all wet.
7 Sprinkle the streusel topping onto the oatmeal mixture.
8 Transfer to the oven, and bake for 35-40 minutes, or until the streusel has browned.
9 Serve warm, and enjoy!

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