Coffee Cake Baked Oatmeal
User Reviews
4.9
Coffee Cake Baked Oatmeal
Description
This baked oatmeal features old-fashioned rolled oats combined with cinnamon, baking powder, salt, almond milk, maple syrup, ground flaxseed, mashed banana, vanilla extract, and coconut oil for richness. The topping is a mix of coconut sugar, oat flour, cinnamon, and solidified coconut oil that crisps up during baking. The assembled mixture bakes in a square pan at 375°F until the top browns lightly and a toothpick comes out clean. After cooling, it is sliced into six portions and can be served with a drizzle of coconut butter for extra creaminess.
The texture balances tender baked oatmeal with a crumbly, coconut-oil based topping that resembles coffee cake streusel. The banana adds natural sweetness, while maple syrup and cinnamon enhance the warm flavors. This dish works well as a breakfast or snack that can be prepared in advance and reheated.
The recipe emphasizes using solid (not melted) coconut oil for the topping to achieve the right crumbly texture rather than a melted glaze.
Ingredients
- 2 ½ cups rolled oats old-fashioned
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt sea salt
- 2 cups milk I like using unsweetened almond milk
- 2 Tablespoons maple syrup
- 1 Tablespoon Flaxseed ground
- 1 Tablespoon coconut oil solidified, not melted
- 1 teaspoon vanilla extract
- ½ cup banana mashed, ripe
- 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.
Notes
- Use solidified coconut oil for the topping to ensure a crumbly texture; melted or too soft oil can cause the topping to merge into the oatmeal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1/6 | |
| Calories | 347kcal | 17% |
| Carbohydrates | 54g | 18% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 340mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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