Coffee Cake Baked Oatmeal

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.

coffee cake baked oatmeal

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.

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!

coffee cake baked oatmeal

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)

coffee cake baked oatmeal

This Coffee Cake Baked Oatmeal is…

  • Sweet and perfectly spiced
  • Simple and easy
  • Warm and comforting
  • Gluten-free and vegan

4.58 from 21 votes
coffee cake baked oatmeal
Coffee Cake Baked Oatmeal
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A coffee cake-inspired baked oatmeal with notes of cinnamon and nutmeg and topped with an oat pecan crumb streusel.

Course: Breakfast
Keyword: coffee cake baked oatmeal, gluten-free, vegan
Servings: 9 servings
Author: Taavi Moore
  • 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
Pecan Oat Streusel
  • ½ cup whole pecans
  • ¼ cup rolled oats
  • cup coconut sugar
  • 2 tbsp coconut flour
  • ½ tsp cinnamon
  • 4 tbsp melted coconut oil
  1. Preheat oven to 350 degrees. Grease an 8×8 baking dish.

  2. 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.

  3. 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.

  4. 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.



  1. September 1, 2020 / 9:02 am

    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!

    • healthienut
      September 1, 2020 / 1:43 pm

      Of course! And thank you! So happy you enjoyed it 🙂

    • Emily
      June 14, 2021 / 2:40 am

      5 stars
      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?

      • healthienut
        June 20, 2021 / 11:29 pm

        So happy you enjoyed it, Emily! I recommend storing it in the fridge in an airtight container 🙂

  2. Kim
    March 7, 2021 / 3:22 pm

    This was delicious! I could eat a whole bowl of that streusel topping alone.

    • healthienut
      March 19, 2021 / 8:44 pm

      Yay! So happy to hear, Kim.

  3. grace
    April 24, 2021 / 9:50 pm


    I don’t use oils. Is there a way this will turn out with out them? thanks

    • healthienut
      May 1, 2021 / 3:19 pm

      Feel free to sub with some applesauce or mashed banana!

    • Kaleigh
      May 22, 2021 / 12:36 pm

      I don’t either and unsweetened applesauce was a great sub.

  4. Rachel
    May 8, 2021 / 3:12 pm

    5 stars
    Love this!! How do you store the leftovers?

    • healthienut
      May 20, 2021 / 10:54 pm

      Thank you! I recommend an airtight container in the fridge for up to a week.

  5. Heather L Carter
    May 26, 2021 / 3:43 pm

    This is my new favorite baked oatmeal. Love the creaminess of it. I will be making this often!!

    • healthienut
      June 9, 2021 / 7:37 pm

      So happy to hear, Heather! Thank you 🙂

  6. Amy Jacob
    July 2, 2021 / 2:55 pm

    5 stars
    Breakfast game changer! Delicious!

    • healthienut
      July 6, 2021 / 5:45 pm

      So great to hear! Thanks Amy 🙂

  7. August 26, 2021 / 9:54 am

    5 stars
    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

    • healthienut
      September 2, 2021 / 9:51 pm

      So happy to hear! Thank you 🙂

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