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 rolled oats
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup whole pecans
- ¼ cup rolled oats
- ⅓ cup coconut sugar
- 2 tbsp coconut flour
- ½ tsp cinnamon
- 4 tbsp melted coconut oil
Preheat oven to 350 degrees. Grease an 8×8 baking dish.
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.
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.
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.