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coffee cake baked oatmeal

Coffee Cake Baked Oatmeal

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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 8x8 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.