Maple Pecan Baked Oatmeal Squares

Baked oatmeal turns simple rolled oats into sliceable, make-ahead squares perfect for busy mornings. Pure maple syrup and chopped pecans lend a cozy fall sweetness, with banana and cranberries tucked in for gentle fruitiness.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 410 cal
• 12g protein
• 52g carbs
• 18g fat
• 6g fiber

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Ingredients

• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 3/4 cup chopped pecans
• 2 large eggs
• 1 3/4 cups whole milk
• 1/3 cup plus 2 tbsp pure maple syrup
• 1/4 cup melted butter
• 2 tsp vanilla extract
• 1 mashed ripe banana
• 1/3 cup dried cranberries
• 3/4 cup Greek yogurt for serving

Instructions

1. 1Preheat the oven to 350°F. Grease an 8×8-inch baking dish with butter or nonstick spray and set aside.
2. 2In a large bowl whisk together the rolled oats, baking powder, cinnamon, salt, and chopped pecans until evenly mixed.
3. 3In a separate medium bowl whisk the eggs until smooth, then whisk in the milk, maple syrup, melted butter, vanilla, and mashed banana until fully combined and slightly frothy.
4. 4Pour the wet mixture into the dry oats and stir with a spatula until every oat is moistened. Fold in the dried cranberries. Let the batter sit 5 minutes so the oats begin to absorb liquid.
5. 5Scrape the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining pecans over the top and drizzle with the extra maple syrup.
6. 6Bake on the center rack for 35–40 minutes until the center is set (no liquid jiggle), the edges are golden brown, and a toothpick inserted in the middle comes out mostly clean with a few moist crumbs.
7. 7Cool in the pan on a wire rack for at least 10 minutes so the squares firm up enough to cut cleanly. Slice into 6 equal rectangles.
8. 8Serve warm topped with a spoonful of Greek yogurt and an optional extra maple drizzle. Leftovers keep refrigerated up to 4 days and reheat in a 300°F oven or microwave in 45-second bursts.