Maple Pecan Oatmeal Breakfast Cake
Serves: 9 servings
  • ½ teaspoon coconut oil, melted
  • 3 cups (10 ounces) gluten-free rolled oats
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ cup chia seeds
  • 2 eggs or flax egg replacer (see notes)
  • ¼ cup maple syrup
  • 2 tablespoons butter, melted
  • 1¼ cups unsweetened vanilla almond milk
  • ¼ cup/1 ounce pecans, finely chopped
  • ½ cup/2 ounces pecans halves
  • 9 dried cranberries (about 2 teaspoons)
  1. Preheat the oven to 350 degrees and brush and 8-inch x 8-inch non-stick cake pan with melted coconut oil.
  2. Thoroughly whisk together the oats, cinnamon, salt, baking powder, and chia seeds in a medium bowl.
  3. Add the eggs, maple syrup, butter, and almond milk. Mix until well combined. (Batter will be liquidy- that's normal.)
  4. Pour batter into the prepared pan.
  5. Decoratively arrange pecan halves and dried cranberries on top of the batter.
  6. Bake for 30 minutes on the bottom rack of the oven.
For egg free cake use a flax egg replacer. For the equivalent of 2 eggs combine 2 Tablespoons of ground flaxmeal with 6 Tablespoons of water. Let sit for 5 minutes before proceeding with the recipe as written.

Adapted from – Baked Oatmeal Cups
Recipe by Queen of My Kitchen at