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Coffee Cake Baked Oatmeal (Cinnamon Streusel)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 42 reviews
  • Author: Elina
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 9 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free, Vegan

Description

This Coffee Cake Baked Oatmeal is a comforting breakfast dish inspired by the flavors of classic coffee cake. It features hearty rolled oats infused with cinnamon, nutmeg, and a touch of maple syrup, topped with a crunchy oat pecan crumb streusel. Perfectly baked to a golden brown, this vegan and gluten-free oatmeal bake makes a warm, delicious, and wholesome start to your day.

Ingredients

Scale

Baked Oatmeal

  • 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

Pecan Oat Streusel

  • ½ cup whole pecans
  • ¼ cup old-fashioned rolled oats
  • â…“ cup brown sugar
  • 1 tbsp all-purpose flour
  • ½ tsp ground cinnamon
  • 4 tbsp melted coconut oil

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish to ensure the baked oatmeal does not stick and will be easy to serve later.
  2. Mix Wet Ingredients: In a large mixing bowl, mash the ripe banana until mostly smooth with a few lumps remaining for texture. Whisk in the non-dairy milk, maple syrup, and vanilla extract until well combined, creating the wet base for your oatmeal.
  3. Add Dry Ingredients and Combine: Add the rolled oats, baking powder, cinnamon, nutmeg, and salt to the wet mixture. Use a wooden spoon or spatula to mix everything together gently until just combined, making sure the oats are fully coated with the liquid blend.
  4. Transfer to Baking Dish: Pour the oatmeal mixture into the prepared baking dish. Spread the mixture evenly to ensure uniform baking and thickness.
  5. Make the Streusel Topping: Place the pecans and rolled oats into a high-speed blender or food processor and pulse until they reach a coarse meal consistency. Transfer this mixture to a bowl and add brown sugar, all-purpose flour, ground cinnamon, and melted coconut oil. Stir until the streusel mixture resembles wet sand. Adjust quantity to preference as not all might be used.
  6. Top the Oatmeal: Sprinkle the pecan oat streusel evenly over the top of the oatmeal mixture in the baking dish, adding as much or as little as desired for a crunchy topping.
  7. Bake: Place the baking dish in the oven and bake for 28 to 30 minutes, or until the top is golden brown and the oatmeal is firm to the touch and no longer jiggles in the center.
  8. Cool and Serve: Remove from the oven and let the baked oatmeal cool for about 5 minutes. This allows it to set properly for easier cutting. Cut into nine even portions and serve warm.

Notes

  • You can substitute pecans with walnuts or almonds for a different flavor profile.
  • If you prefer a sweeter topping, increase the brown sugar in the streusel.
  • Use gluten-free oats to keep the recipe gluten-free if required.
  • This baked oatmeal reheats well and is great for meal prep breakfasts.
  • Ensure the banana is ripe for optimal natural sweetness and moisture.

Find it online: https://recipes.mbeams.com/coffee-cake-baked-oatmeal-cinnamon-streusel/