A coffee cake-inspired baked oatmeal with notes of cinnamon and nutmeg and topped with an oat pecan crumb streusel. It’s perfectly sweet and perfectly satisfying.
Who says you can’t have coffee cake in baked oatmeal form? No one ever. Let’s just say I was inspired by my very strong sweet tooth in the morning to make this oatmeal.
Growing up, my grandparents would always have a daily morning ritual of making oatmeal. They would cook it with a bit of water in the microwave and top it off with a sprinkle of brown sugar and a glug of milk. I think that is how my obsession with oatmeal began. I mean, what 5-year old loves a bowl of mushy, brown stuff? Me apparently.
As time went on I have been introduced to many more delicious oatmeal combinations. This morning, I was inspired to make a new one: coffee cake baked oatmeal.
The oatmeal base starts with a mashed banana, non-dairy milk, vanilla extract, and maple syrup. Then rolled oats, cinnamon, nutmeg, salt, and baking powder are added.
To top it all off before transferring to the oven is an oat pecan crumb streusel consisting of: pecans, oats, coconut flour, cinnamon, coconut oil, and coconut sugar.
The oatmeal is then baked for 28-30 minutes until golden brown and the kitchen smells like cinnamon rolls.
Optional: drizzle with a simple powdered sugar icing!
If you don’t have all the ingredients for this baked oatmeal here are some simple substitutions:
Coconut oil -> sub for vegan butter
Coconut flour -> sub for almond flour, GF all-purpose, or regular all-purpose flour
Banana -> mashed sweet potato or applesauce
Maple syrup -> liquid sweetener of choice (honey, agave, brown rice syrup)
Pecans -> any nut of choice! (almonds, walnuts, etc)
This Coffee Cake Baked Oatmeal is…
- Sweet and perfectly spiced
- Simple and easy
- Warm and comforting
- Gluten-free and vegan
A coffee cake-inspired baked oatmeal with notes of cinnamon and nutmeg and topped with an oat pecan crumb streusel.
- 1 medium ripe banana
- 2 cups non-dairy milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 ½ cups old-fashioned rolled oats
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup whole pecans
- ¼ cup old-fashioned rolled oats
- ⅓ cup brown sugar
- 1 tbsp all-purpose flour
- ½ tsp ground cinnamon
- 4 tbsp melted coconut oil
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Preheat oven to 350 degrees. Grease an 8×8 baking dish.
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To a large mixing bowl, mash banana until smooth (a few lumps remaining is ok). Whisk in non-dairy milk, maple syrup, and vanilla. Add oats, baking powder, cinnamon, nutmeg, and salt. Use a wooden spoon or spatula to combine until incorporated. Pour mixture into the prepared baking dish and spread to evenly distribute.
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To prepare the streusel, add pecans and oats to a high-speed blender or food processor. Blitz until a coarse meal is achieved. Add to a bowl along with the rest of the streusel ingredients. Stir until combined. Mixture should resemble wet sand. Sprinkle streusel over the oatmeal. I didn't end up using all the streusel mixture, so feel free to add as much as you'd like.
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Bake for 28-30 minutes until top is golden brown and oatmeal is firm and no longer jiggles. Let cool for 5 minutes before cutting into nine even portions.
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
Author
Of course! And thank you! So happy you enjoyed it 🙂
So yummy! I used vegan butter instead of coconut oils and this was delicious.
I’m curious on how to store it, so you suggest the fridge or Tupperware room temp?
Author
So happy you enjoyed it, Emily! I recommend storing it in the fridge in an airtight container 🙂
Can you add protein powder? How would you do that ? Thanks!
Author
Definitely! I would recommend 1-2 scoops of vanilla protein powder, you may need a bit more liquid (about ~1/2 cup more).
This was delicious! I could eat a whole bowl of that streusel topping alone.
Author
Yay! So happy to hear, Kim.
Hi,
I don’t use oils. Is there a way this will turn out with out them? thanks
Author
Feel free to sub with some applesauce or mashed banana!
I don’t either and unsweetened applesauce was a great sub.
Love this!! How do you store the leftovers?
Author
Thank you! I recommend an airtight container in the fridge for up to a week.
This is my new favorite baked oatmeal. Love the creaminess of it. I will be making this often!!
Author
So happy to hear, Heather! Thank you 🙂
Breakfast game changer! Delicious!
Author
So great to hear! Thanks Amy 🙂
Thanks for sharing this scrumptious cake recipe I am a coffee person and I really loved this recipe and this recipe will help me to try this delicious cake at my home
Author
So happy to hear! Thank you 🙂
Very nice recipe. This is looking very yummy and delicious. Thanks for sharing this easy to make recipe.
Author
Manvi, So happy to hear!
This looks so good! What a great breakfast meal prep for the week!
Author
Thanks so much, Suzanne!
Thanks for sharing! Does it keep long?
Author
It should last in your fridge, covered for up to 3-4 days 🙂
Mouthwatering recipe this is, adorable !
Thanks for Sharing
Very nice Mother’s day cake recipe
Author
So great to hear!
Author
Thank you!
This looks delicious! Wanting to make it for our family vacation. How much applesauce to sub for banana ?
Author
Thank you so much! I would suggest subbing 1/2 cup applesauce.
I love how you posted the recipe right at the beginning and not making us scroll for ages to find it !!
Just had my last serving of your recipe…enjoyed every bite! Might you have the calorie count on a serving?
Serving this forChristmas weekend. Simply delicious!
Just left off the drizzle cause it’s sweet enough. Probably my favorite oatmeal bake!
Made this this evening and it was sooo good! I didn’t have nutmeg so just didn’t use it. Very easy
Author
So happy to hear! Thanks, Terri!
I have been making baked oatmeal for 6 years or more. I forgot that I was low on Quick Oats, however, I had a full box of the Old Fashioned Oats. So off to search Pinterest for a recipe that uses Old Fashioned. I was sceptical at first due to no eggs, but who doesn’t love a brown sugar crumb topping I was intrigued and dove in. OMG this came out moist and very flavorful with the cinnamon and nutmeg. I used 1/2 cup frozen pumpkin puree in place of the banana as I’ve yet to try baking with bananas other than quick bread and didn’t want to risk tasting it’s flavor in my baked oatmeal. Due to a slight stroke last July I’m on a specific diet so I used a granulated no calorie sweetener in place of the honey, Splenda Brown Sugar Blend and Whole Wheat flour in the topping along with Avocado Plant Butter. In the oats I added 1.5 Tbls ground flaxseed and the frozen pumpkin puree’s liquid made up the difference for not using honey. This is my new go to baked oats recipe, can’t wait to add chopped apples to the next batch. Thanks for sharing this recipe!
Author
Ahh Sandy, this made my day! So happy to hear you enjoyed this recipe and that you were able to find substitutions that work for you 🙂 Happy baking!
Its soo healthy & tasty, thanks for sharing.
Author
Hi Sotid, so glad to hear!
Absolutely delicious! One of my family’s favorites. Would you mind sharing the nutrition info?
Thanks!
Author
Hi Arliss, thank you so much! I’m happy to hear. I do not calculate nutrition info for my recipes.
This recipe was delicious! I added protein powder, so yummy and chewy!
Author
Yay! So happy to hear. Thanks, Kayla.