Toasty pecans are also in the mix, and we add more on top for some extra crunch.
And a sprinkling of dark brown sugar ensures a crispy top that complements the tender interior.
Keep reading for our expert tips, including ingredient swaps.
Photo:Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Coat a 9-inch-square baking pan with cooking spray.
Pour the egg mixture into the oat mixture; gently stir until well combined.
Fold in 1 cup pecans until evenly distributed.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Pour the mixture into the prepared pan.
Sprinkle evenly with the remaining 14 cup pecans and 1 tablespoon brown sugar.
Let cool in the pan on a wire rack for about 20 minutes before cutting into 9 pieces.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Frequently Asked Questions
Let the baked oats cool completely before transferring to an airtight container.
Cover and refrigerate for up to 4 days.
We suggest using old-fashioned rolled oats for this recipe for the best consistency.
Yes, treat this dish as a blank slate for your creativity!
you’re free to substitute the nuts with your favorite variety, such as almonds or walnuts.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
