Coffee Cake Baked Oatmeal
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Coffee cake and oatmeal combine to make this coffee cake baked oatmeal! It’s packed with cinnamon goodness and has a delicious streusel topping. Gluten-free, vegan and perfect for meal prep.
If you’re a fan of coffee cake you’re going to love this new coffee cake baked oatmeal recipe! It’s loaded with tons of cinnamon flavor and has a delicious crumble topping. Serve it with a drizzle of coconut butter and you’ve got the ultimate healthy treat for breakfast!
And if you love coffee cake be sure to check out my vegan coffee cake and pumpkin coffee cake recipe!
Why You’ll Love This Recipe
- The cinnamon crumble topping is chef’s kiss!
- It has all the flavors of classic coffee cake, but in oatmeal form.
- Perfect for meal prep!
- It’s gluten-free, dairy-free and vegan!
Ingredients Needed
- rolled old-fashioned oats – my fave brand is Bob’s Red Mill gluten-free old fashioned rolled oats.
- milk – I like using unsweetened almond milk, but any non-dairy milk will work. You can make your own following my homemade almond milk recipe.
- maple syrup – pure maple syrup is the perfect natural sweetener to use for baked oatmeal in my opinion! Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
- ripe bananas – mashed ripe bananas will act as a binding agent while providing plenty of added sweetness.
- ground flaxseed – instead of an egg we’re using flaxseed to help bind the dish together. If you don’t need this recipe to be vegan, you can swap the flaxseed for 1 regular egg.
- coconut oil – to add moisture to the baked oatmeal. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
- vanilla extract – flavor enhancer!
- cinnamon – a necessary spice for this baked oatmeal.
- baking powder – helps the baked oatmeal rise.
- sea salt – brings all the flavors together.
- coconut butter – for drizzling on top. You can easily make your own coconut butter at home or use store-bought.
- crumb topping – cant have coffee cake baked oatmeal without the crumb topping. To make this we’re combining coconut sugar, oat flour, cinnamon and coconut oil. Make sure your coconut oil is hardened and not soft or melted!
How to Make
Prep: Preheat the oven to 375°F and spray an 8×8 inch square baking dish with cooking spray.
Make crumb topping: Add all the topping ingredients to a small bowl and mix with a fork until crumbly. Set aside.
Combine ingredients: Stir oats, cinnamon, baking powder, sea salt, almond milk, maple syrup, flaxseed, coconut oil, vanilla and mashed bananas together in a large mixing bowl.
Add topping: Pour oatmeal mixture into the prepared baking pan. Sprinkle crumble topping on top of baked oatmeal.
Bake: Bake for 35-40 minutes or until the topping is lightly browned and the toothpick comes out clean.
Serve: Let cool for 10-15 minutes, portion into 6 pieces and serve warm with a drizzle of coconut butter.
Substitutions & Notes
- Rolled oats: rolled oats work best for baked oatmeal and I don’t recommend swapping them for quick oats or steel cut oats as the liquid ratio and cook time will differ. If you’re looking for a baked oatmeal recipe that’s made with steel cut oats I suggest checking out this baked steel cut oatmeal recipe instead.
- Baking powder: I have made baked oatmeal before without the baking powder and it turned out just fine, so if you don’t have any on hand you should be fine to skip it!
- Flaxseed: if you don’t have flaxseed on hand, chia seeds or 1 egg will work as a substitute.
- Milk: any type of milk you like, such as cow’s milk, soy milk, oat milk, coconut milk, almond milk, or coconut milk.
- Maple syrup: any liquid sweetener like honey, agave or monk fruit maple syrup will work instead of maple syrup.
- Coconut oil: butter, ghee or any neutral oil like avocado oil or olive oil will work as a substitute. I’ve also made baked oatmeal without coconut oil and it turned out just fine!
- Bananas: if you don’t have ripe bananas, you could use applesauce.
- Coconut butter: if you don’t have coconut butter, you can skip the icing or drizzle it with nut butter. You could also make icing by whisking together powdered sugar and almond milk.
- Coconut sugar: if you don’t have coconut sugar for the crumb topping you can use brown sugar, white sugar or any other type of granulated sugar.
- Oat flour: instead of oat flour for the topping, you can use all-purpose flour, whole wheat flour or almond flour.
What to Serve With Baked Oatmeal
- Eggs: this baked oatmeal pairs well with other breakfast dishes such as eggs! Try this dairy-free spinach quiche or this delicious hash brown breakfast casserole.
- Fruit: a bowl of fresh fruit like this easy fruit salad recipe will be an excellent addition to serve alongside this baked oatmeal.
- Cocktail: if you’re serving this baked oatmeal for brunch pair it with some mimosas or these peach bellinis.
- Coffee: serve this baked oatmeal with a warm cup of plain coffee, this iced coffee or a homemade pumpkin spice latte.
How to Store Leftovers
Baked oatmeal is great for meal prep. You can store it in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. When freezing, I recommend cutting the oatmeal into portions, wrapping each in plastic wrap and placing the portions in a large freezer bag. The individual servings make it easier to reheat.
To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm.
To reheat individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!
More Baked Oatmeal Recipes
- Tahini Baked Oatmeal
- Cinnamon Raisin Baked Oatmeal
- Protein Baked Oatmeal
- Cauliflower Brownie Baked Oatmeal
- Quinoa Breakfast Bake
- S’mores Baked Oatmeal
- Coffee Baked Oatmeal
- Almond Joy Baked Oatmeal
Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Coffee Cake Baked Oatmeal
Ingredients
- 2 ½ cups old-fashioned rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 cups milk, I like using unsweetened almond milk
- 2 Tablespoons maple syrup
- 1 Tablespoon ground flaxseed
- 1 Tablespoon coconut oil, solidified, not melted
- 1 teaspoon vanilla extract
- ½ cup ripe bananas, mashed
- Coconut butter, for drizzling
Topping:
- ¼ cup coconut sugar
- ½ cup oat flour
- 1 teaspoon cinnamon
- 3 Tablespoons coconut oil, not melted
Instructions
- Preheat the oven to 375°F and spray an 8×8 inch square baking dish with cooking spray.
- Add all the topping ingredients to a small bowl and mix with a fork until crumbly. Set aside.
- Combine oats, cinnamon, baking powder, sea salt, almond milk, maple syrup, flaxseed, coconut oil, vanilla and mashed bananas in a large mixing bowl.
- Pour oatmeal mixture into prepared baking dish and sprinkle with topping.
- Bake for 35-40 minutes or until topping is lightly browned and toothpick comes out clean.
- Let cool for 10-15 minutes then portion into 6 pieces and serve warm with a drizzle of coconut butter.
Video
Notes
- Coconut oil: You want to make sure you’re using solidified coconut oil for the crumble topping. If it’s too soft or wam it might cause the topping to melt into the top of the baked oatmeal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This recipe looks awesome. The only problem is if you multiply the size of the cake (1X, 2X,3X), the pan size to bake it in stays at an 8×8. Help!
Gayle
Sunny Jensen Beach, Florida
Hi Gayle! That’s a great point. The scale feature only updates the ingredients, not the pan size. If you double the recipe, a 9×13 pan works well, and for a triple batch, you can use two 9×13 pans or a larger casserole dish. Hope that helps!
Hi, if doubling or tripling the recipe do you put in a larger baking dish? Same amount of bak time?
Thanks in advance!
Hi Lauren – If you double the recipe, a 9×13 pan works great. For tripling, you’ll either need two 9×13 pans or a larger pan (around 11×15). Bake time is usually about the same, but if your dish is deeper it may need a few extra minutes — just check that the center is set before pulling it out.
I doubled it and baked it for 40 minutes in a 9×13 pan. Then put in the fridge and reheated in the same pan for 20 min as directed. It was delicious! Thank you!
Yay, so glad it turned out for you! Thanks for coming back to let me know and for leaving a review. I really appreciate it!