Breakfast, Chocolate, Dairy-Free, Gluten-Free, Main Course, Oatmeal, Oats

Chocolate Coconut Pecan Baked Oatmeal -GF, DF

I have always been a fan of oatmeal for breakfast. Ever since I was a young girl, sitting at my grandparents’ kitchen table, if Mickey Mouse pancakes weren’t on the menu then oatmeal was my breakfast of choice. Out of all the different ways to prepare oats in a breakfast-fashion, though, baked oatmeal is my favorite. The possibilities are endless… right? Fresh fruit, dried fruit, nuts, chocolate chips, coconut, maple syrup, honey, cinnamon… the combinations could go on and on and on.

If you haven’t noticed yet, pecans are probably my favorite of all the nuts to bake with (apart from using almond flour in everything) and I am sorta obsessed with all things chocolate and coconut. Almonds are most definitely the obvious pairing when we’re talking chocolate coconut, but I am here to tell you that the pecans are equally as delicious and hold their own against the dynamic duo.

One of the many, wonderful food blogs I subscribe to, Just Jessie B, focuses on Whole 30 and Paleo recipes, and she shares absolutely amazing recipes. That is also where I found my new favorite cozy dinner, Moroccan Chicken and Veggies… so good, you guys. Check her out. Anyways, this baked oatmeal is one of her most recent recipes and when it arrived in my inbox, I knew it was just meant to be.


This breakfast is so insanely simple yet it will undoubtedly start your day off on the right foot. The night before, so last Sunday, I mixed all dry ingredients together in a large Tupperware container and then shook all my wet ingredients (except for the coconut oil) together in a large mason jar. I sealed them up, left the dry ingredients on the counter, put the wet ingredients in the fridge, and got ready for bed. In less than 10 minutes, I set myself up for a breakfast win for the rest of the week.

The next morning, I preheated my oven, removed the jar of wet ingredients from the fridge, and put the coconut oil in the microwave to melt. I added the wet ingredients to the dry ingredients, stirred well, then added the coconut oil once it was melted. Into the prepared baking dish and into the oven, and I had a warm breakfast on an otherwise eh Monday morning. Of course, you could totally assemble the whole thing the morning you are baking or bake the night before, whatever works for you and your schedule.

Not a fan of chocolate, coconut, and/or pecans? You do you and add the same amount of your preferred mix-ins. If you’re like me, though, this combination is dreamy. Anything that makes breakfast feel like dessert without the guilt is a total win in my book.

Chocolate Coconut Pecan Baked Oatmeal

  • Servings: 9
  • Difficulty: Easy
  • Print

Chocolate Coconut Pecan Baked Oatmeal (Adapted slightly from Just Jessie B)

3 C. gluten-free old-fashioned oats

1 tsp baking powder

1/2 tsp pink Himalayan sea salt

1 tsp cinnamon

3 eggs

1/3 C pure maple syrup

1/4 C melted coconut oil, cooled slightly

1 C dairy-free milk of choice (I used vanilla almond milk)

1 tsp vanilla

1/2 C each DF chocolate chips, unsweetened shredded coconut, & chopped pecans

  • Preheat oven to 350 degrees F. Spray an 8×8 or 9×9″ baking dish generously with nonstick coconut cooking spray.
  • In a large bowl, whisk together all dry ingredients. In a separate medium bowl, whisk together all the wet ingredients until smooth.
  • Add the wet ingredients to the dry ingredients and stir until combined. Stir in the chocolate chips, coconut, and pecans.
  • Spread the oatmeal mixture evenly into the prepared pan and add any extra toppings you may want.
  • Bake for 35-40 minutes until golden brown around the edges and slightly firm to the touch. Cut into squares and enjoy! Store leftovers in the fridge.
  • To reheat, microwave for 60 – 90 seconds, adding a splash of DF milk, if needed.

This fed me all week and I looked forward to breakfast every day. I hope you will enjoy it as much as I did, and I know I personally am looking forward to trying many different combinations. This is the perfect base baked oatmeal recipe to experiment with, and I would love to hear what combinations you try. Let me know on Facebook or take a pic and tag me on Instagram!

Enjoy what’s left of the weekend, my friends… got lots of great stuff coming your way soon!

1 thought on “Chocolate Coconut Pecan Baked Oatmeal -GF, DF”

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