The Coziest Holiday Breakfast Treat
These sticky pecan gingerbread baked oats are here to make your mornings magical. Think warm, spiced gingerbread baked oats topped with a sticky, buttery pecan layer that’s sweet, crunchy, and oh-so-indulgent. It’s the perfect breakfast that doubles as dessert—or dare I say, Christmas morning perfection?
Picture this: a single bowl for the oats, a quick pecan topping made with melted butter, sugar-free syrup, and pecans, and then into the oven it goes. The result? A golden-brown exterior with a gooey, tender inside that will have you savoring every bite.
If you’re a fan of cozy, festive flavors, these gingerbread baked oats with sticky pecan topping will feel like a warm hug in a bowl. The spices bring a nostalgic holiday touch, while the crunchy pecan topping adds just the right amount of texture and sweetness.
And here’s the best part: it’s easy to make, requires minimal effort, and feels like a luxurious treat without any of the guilt. Underbake it slightly for a gooey center, or bake it fully for a more cake-like texture—either way, it’s a winner.
Whether you’re sharing this with family or keeping it all to yourself (no judgment here), these pecan gingerbread baked oats are bound to become your new cozy-season staple.
Macros Per Serving
553 Cal | 74g Carbs | 19g Fat | 32g Protein
Recipe Card
Sticky Pecan Gingerbread Baked Oats
Ingredients
Wet:
- 50 g Ripe Banana (mashed)
- 120 ml Unsweetened Protein Plant Milk (Good Karma)
- 75 g Non Fat Greek Yogurt (Siggi’s)
- 1 tsp Vanilla Extract
- 10 ml Molasses (Brer Rabbit)
Dry:
- 30 g Oat Flour (H-E-B)
- 20 g Old Fashioned Oats (Bob’s Red Mill)
- 15 g Unflavored Whey Casein Blend Protein Powder (Naked Nutrition)
- 1 tsp Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Nutmeg
- 1 tsp Salt
- 1 tsp Baking Powder
- ½ tsp Baking Soda
Sticky Pecan:
- 7 g Flaxseed Oil Light Butter (Smart Balance)
- 8 g Zero Calorie Brown Sweetener (H-E-B)
- 10 ml Sugar Free Syrup (Mrs Butterworths)
- 15 g Pecans (chopped)
To Serve, Optional:
- Powdered Sugar
Instructions
Wet:
- In an oven safe bowl, mash up your banana.50 g (0.33 cups) Ripe Banana
- Add in your remaining wet ingredients and mix well.120 ml (0.5 cups) Unsweetened Protein Plant Milk, 75 g (0.33 cups) Non Fat Greek Yogurt, 1 tsp Vanilla Extract, 10 ml (2 tsp) Molasses
Dry:
- Add in all of your dry ingredients and mix carefully. It will be loaded but work slowly. Ensure there are no dry chunks at the bottom and/or edges.30 g (0.25 cups) Oat Flour, 20 g (0.25 cups) Old Fashioned Oats, 15 g (1.5 tbsp) Unflavored Whey Casein Blend Protein Powder, 1 tsp Cinnamon, 1/2 tsp Ground Ginger, 1/4 tsp Nutmeg, 1 tsp Salt, 1 tsp Baking Powder, 1/2 tsp Baking Soda
Sticky Pecan:
- In a separate small bowl, melt your butter. Add in the sugar and syrup and mix.7 g (0.5 tbsp) Flaxseed Oil Light Butter, 8 g (2 tsp) Zero Calorie Brown Sweetener, 10 ml (2 tsp) Sugar Free Syrup
- Stir in your chopped pecans until well coated. Carefully top your oat bowl in an evenly distributed layer.15 g (1.5 tbsp) Pecans
- Bake at 350° for 25-30 mins. If you want it more well done, cook for longer but ensure the top doesn’t burn.
To Serve:
- Top with powdered sugar if desired and enjoy!Powdered Sugar
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
DID YOU MAKE THIS RECIPE?
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Lorie says
It was way too salty. The amount of salt listed is the recommended daily sodium intake, imagine having that amount for only breakfast.
Ritisha says
I’m so sorry it turned out too salty. I typically eyeball it and use my grinder for a few sprinkles and that was my mistake for the incorrect measurement. I do apologize for that oversight!