1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.

2. Toast the pecans on a baking sheet for 5 minutes until fragrant and set aside.

3. In a large bowl, whisk together rolled oats, baking powder, cinnamon, and salt.

4. In another bowl, whisk eggs, milk, maple syrup, melted coconut oil or butter, and vanilla extract until smooth.

5. Pour the wet ingredients into the dry ingredients and stir until combined.

6. Fold in the toasted pecans and chia seeds or flaxseed meal if using, then let the mixture rest for 5 minutes.

7. Transfer the mixture to the prepared baking dish and sprinkle extra chopped pecans on top.

8. Bake for 35–40 minutes until the center is set and the top is golden brown.

9. Allow the baked oatmeal to cool for 10–15 minutes before slicing into squares.

10. Store leftovers in an airtight container in the refrigerator for up to 5 days.