Coffee Cake Baked Oatmeal
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Published Jan 09, 2023, Updated Jan 21, 2024
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Coffee cake and oatmeal combine to make this coffee cake baked oatmeal! It’s packed with cinnamon goodness and has a delicious streusel topping. Gluten-free, vegan and perfect for meal prep.
If you’re a fan of coffee cake you’re going to love this new coffee cake baked oatmeal recipe! It’s loaded with tons of cinnamon flavor and has a delicious crumble topping. Serve it with a drizzle of coconut butter and you’ve got the ultimate healthy treat for breakfast!
And if you love coffee cake be sure to check out my vegan coffee cake and pumpkin coffee cake recipe!
Why You’ll Love This Recipe
- The cinnamon crumble topping is chef’s kiss!
- It has all the flavors of classic coffee cake, but in oatmeal form.
- Perfect for meal prep!
- It’s gluten-free, dairy-free and vegan!
Ingredients Needed
- rolled old-fashioned oats – my fave brand is Bob’s Red Mill gluten-free old fashioned rolled oats.
- milk – I like using unsweetened almond milk, but any non-dairy milk will work. You can make your own following my homemade almond milk recipe.
- maple syrup – pure maple syrup is the perfect natural sweetener to use for baked oatmeal in my opinion! Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
- ripe bananas – mashed ripe bananas will act as a binding agent while providing plenty of added sweetness.
- ground flaxseed – instead of an egg we’re using flaxseed to help bind the dish together. If you don’t need this recipe to be vegan, you can swap the flaxseed for 1 regular egg.
- coconut oil – to add moisture to the baked oatmeal. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
- vanilla extract – flavor enhancer!
- cinnamon – a necessary spice for this baked oatmeal.
- baking powder – helps the baked oatmeal rise.
- sea salt – brings all the flavors together.
- coconut butter – for drizzling on top. You can easily make your own coconut butter at home or use store-bought.
- crumb topping – cant have coffee cake baked oatmeal without the crumb topping. To make this we’re combining coconut sugar, oat flour, cinnamon and coconut oil. Make sure your coconut oil is hardened and not soft or melted!
How to Make
Prep: Preheat the oven to 375°F and spray an 8×8 inch square baking dish with cooking spray.
Make crumb topping: Add all the topping ingredients to a small bowl and mix with a fork until crumbly. Set aside.
Combine ingredients: Stir oats, cinnamon, baking powder, sea salt, almond milk, maple syrup, flaxseed, coconut oil, vanilla and mashed bananas together in a large mixing bowl.
Add topping: Pour oatmeal mixture into the prepared baking pan. Sprinkle crumble topping on top of baked oatmeal.
Bake: Bake for 35-40 minutes or until the topping is lightly browned and the toothpick comes out clean.
Serve: Let cool for 10-15 minutes, portion into 6 pieces and serve warm with a drizzle of coconut butter.
Substitutions & Notes
- Rolled oats: rolled oats work best for baked oatmeal and I don’t recommend swapping them for quick oats or steel cut oats as the liquid ratio and cook time will differ. If you’re looking for a baked oatmeal recipe that’s made with steel cut oats I suggest checking out this baked steel cut oatmeal recipe instead.
- Baking powder: I have made baked oatmeal before without the baking powder and it turned out just fine, so if you don’t have any on hand you should be fine to skip it!
- Flaxseed: if you don’t have flaxseed on hand, chia seeds or 1 egg will work as a substitute.
- Milk: any type of milk you like, such as cow’s milk, soy milk, oat milk, coconut milk, almond milk, or coconut milk.
- Maple syrup: any liquid sweetener like honey, agave or monk fruit maple syrup will work instead of maple syrup.
- Coconut oil: butter, ghee or any neutral oil like avocado oil or olive oil will work as a substitute. I’ve also made baked oatmeal without coconut oil and it turned out just fine!
- Bananas: if you don’t have ripe bananas, you could use applesauce.
- Coconut butter: if you don’t have coconut butter, you can skip the icing or drizzle it with nut butter. You could also make icing by whisking together powdered sugar and almond milk.
- Coconut sugar: if you don’t have coconut sugar for the crumb topping you can use brown sugar, white sugar or any other type of granulated sugar.
- Oat flour: instead of oat flour for the topping, you can use all-purpose flour, whole wheat flour or almond flour.
What to Serve With Baked Oatmeal
- Eggs: this baked oatmeal pairs well with other breakfast dishes such as eggs! Try this dairy-free spinach quiche or this delicious hash brown breakfast casserole.
- Fruit: a bowl of fresh fruit like this easy fruit salad recipe will be an excellent addition to serve alongside this baked oatmeal.
- Cocktail: if you’re serving this baked oatmeal for brunch pair it with some mimosas or these peach bellinis.
- Coffee: serve this baked oatmeal with a warm cup of plain coffee, this creamy iced coffee or a homemade pumpkin spice latte.
How to Store Leftovers
Baked oatmeal is great for meal prep. You can store it in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. When freezing, I recommend cutting the oatmeal into portions, wrapping each in plastic wrap and placing the portions in a large freezer bag. The individual servings make it easier to reheat.
To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm.
To reheat individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!
More Baked Oatmeal Recipes
- Tahini Baked Oatmeal
- Cinnamon Raisin Baked Oatmeal
- Protein Baked Oatmeal
- Cauliflower Brownie Baked Oatmeal
- Quinoa Breakfast Bake
- S’mores Baked Oatmeal
- Coffee Baked Oatmeal
- Almond Joy Baked Oatmeal
Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.
Coffee Cake Baked Oatmeal
Ingredients
- 2 ½ cups old-fashioned rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 cups milk, I like using unsweetened almond milk
- 2 Tablespoons maple syrup
- 1 Tablespoon ground flaxseed
- 1 Tablespoon coconut oil, solidified, not melted
- 1 teaspoon vanilla extract
- ½ cup ripe bananas, mashed
- 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.
Video
Notes
- Coconut oil: You want to make sure you’re using solidified coconut oil for the crumble topping. If it’s too soft or wam it might cause the topping to melt into the top of the baked oatmeal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made many varieties of EBFs baked oatmeal and this one did not disappoint. The topping gave it the perfect something extra. This would be the great recipe for Christmas morning (or just a normal week, like I plan to do 😁)
Hi! Could you use applesauce in place of the banana?
what can you use in lieu of oat flour for the topping? this looks incredible but I don’t usually have oat flour. I have almond, coconut and all-purpose flour though!
I would recommend using either almond or all-purpose flour to replace the oat flour. Hope you enjoy this recipe!
too many carbs and sugar
any recipes for oatmeal using much less? I’m pre-diabetic
Thank you
Hi Carol – I have lots of baked oatmeal recipes on my site, I would probably suggest a protein one. Just search baked oatmeal and lots of options will come up for you! Enjoy!
So delicious. We love all of your baked oatmeal recipes.
It was still so good either way but My topping melted into the oatmeal, how did yours stay so crumbly after baked? Is it the coconut oil melting?
My topping melted into the oatmeal too – I’m not sure what I did wrong 🙁
This is SOOOO good! Tastes so similar to a coffee cake and I have been eating it straight out of the pan cold for breakfast! It’s great warm too but when a recipe is as good cold as it is hot it’s a winner!
Ah this is the best, Amalia! I am so excited to hear that you are loving this recipe. Thank you for your review & star rating, it means so much to me!
This recipe is amazing! The smells permeating throughout my house while baking were heavenly. Definitely do not miss the real thing. My husband likes it too. Thanks for an amazing recipe!
Woo! I am so glad that this recipe is a hit for you and your husband, Melanie. Doesn’t get much better than that warm and cozy smell throughout the house. Thanks so much for your review + star rating, I really appreciate it!
how can this be anything to do with coffee cake when there’s no coffee anywhere in the recipe!? I’m so confused and irritated…. please explain.
Coffee cake was made to pair well with coffee. Traditional coffee cake recipes also have no coffee in their ingredients. I hope this helps! and enjoy!
I thought the same about the coffee. Kept looking through in case I’d missed something!
Hi – Coffee cake is typically not make with coffee but it traditionally made to serve with coffee. Hope you enjoy!
Thank you, Jessika!
Yes, Jayne, coffee cake does not traditionally have coffee in it, but is typically best served with coffee. I hope you give this recipe a try and enjoy it!
Coffee cake usually doesn’t have coffee in it.
This was soooo good. I love all your baked oatmeal recipes, but this one takes the cake…pun intended! My son doesn’t like oatmeal anything and devoured this! It is so good. And so simple to make. Thank you!
Ahh this is the best, Nikki! I am so glad that you all are loving this recipe and it is a hit. Thank you so much for you review & star rating, it means so much to me!
This recipe was great. I did not have enough ripe banana so subbed 1/4C applesauce for half of the called for banana. Adding to my make again list!
Yay! I am so glad that you are loving this recipe, Dawn. Thanks for sharing your review + star rating, it means so much to me!
You remain the queen of baked oatmeal! So easy to whip together and such delicious flavors in each bite. Thank you, Brittany!
Yay! I am so glad you are loving this recipe, Morgan! Thank you so much for your review + star rating it means so much to me!
So lovely! I immediately loved the idea of a coffee cake baked oatmeal when I saw this…I’m a sucker for coffee cake & baked oatmeal so this felt like a match made in heaven to me. It’s comforting & feels like a treat all at the same time. My topping melted, but I sort of fluffed it with a fork at the end and it still tastes great. Not really sure what I did wrong there.
Yum! I am so excited to hear that you are loving this recipe, Lauren. Not sure what might have happened to your topping, did you change anything about it? Thank you for your review + star rating, I so appreciate it!
My topping melted too! I think the coconut oil has to be melted to mix with the topping ingredients so it clumps into crumbs. This was tasty even though I didn’t have coffee cake crumbs on top. I try it again with melted coconut oil. Thanks Brittany!
Hi Kathleen – I just went back in and made a note on the recipe card, but I would make sure that your coconut oil is hardened. If it is too soft or melted, it won’t hold the crumble well. If you give this a try again, just make sure you are using hard coconut oil. Let me know how it turns out. Thank you so much for your feedback, I appreciate it!
Can you provide substitutes for all nut products used here? (Almond and coconut)
Hi Tess – All of the substitutions are listed above, but for the coconut oil you could use, butter, ghee or any neutral oil like avocado oil or olive oil will work as a substitute. I’ve also made baked oatmeal without coconut oil and it turned out just fine! You can skip the icing or whisk together powered sugar and milk. You can use any type of milk you’d prefer. Hope you enjoy this recipe!
This is decadent. I love that it is healthy. can work as a (sweet) breakfast – I topped it with nut butter. It can also work as a desert. Love it and will be making it often.
AH yay! I am so glad that you are loving this recipe, Krista. I am loving it topped with the nut butter as well, the perfect addition. Thank you for your review & star rating, I so appreciate it!
This was so delicious! The flavors reminded me of my favorite coffee cake! My only complaint is that the topping did not turn out as “crumbly” as the photos from the recipe, instead it all melted sorta flat. However, this did not affect the overall flavor. For the topping I used a combination of low fat cream cheese & Greek yogurt. I would highly recommend making this if you love oatmeal & the delicious aroma of cinnamon!
Ah yay! I am pumped to hear that you are loving this recipe, Lydia. Thank you so much for coming back and sharing your review + star rating, I really appreciate it!
This was such a winner with my 5y twins and made a great snack after school
YUM! I am so excited to hear that this recipe is a hit for you and your kids, Stacy. Thank you so much for sharing your review + star rating, I really appreciate it!
This is amazing!! Feels like dessert. So so impressed! Made it tonight for my kids in the morning and it might not make it 🙂
Ah this is the best! I am so glad to hear that you are loving this recipe and I hope your kids enjoyed it too. Thank you for your review & star rating, I really appreciate it!
My wife requested this for her birthday and we loved it! There’s a little bit left, it’ll be gone after breakfast.
WOO! I am so excited to hear that you and your wife are loving this recipe, Micah. Thank you for coming back and sharing your review + star rating, I really appreciate it!
Amazing! I just want to sit down with a cup of hot coffee and enjoy this oatmeal. Seriously tastes just like a nice piece of coffee cake! Probably my favorite baked oatmeal on this site (followed closely by the birthday cake baked oatmeal).
Ahh this is the best, Nikki! I am excited to hear that you are loving this recipe. Thank you so much for your review & star rating, I really appreciate it!
This is the best ever baked oats recipe I have ever found, although I subbed in ghee for the coconut oil as I wanted it to taste buttery, so I don’t know how it is with the plain coconut oil. But yeah, dangerously delicious and has all the textures and flavors of conventional coffee cake! I did have the same issue as others regarding the topic melting into the cake (didn’t really affect anything much once it all cooled but didn’t look as pretty), so perhaps the topping should just be added after it is taken out of the oven if you really want that crumbly texture.
Hi Megan – I am so excited to hear that you are loving this recipe. For the topping, I would recommend making sure your coconut is pretty hard when making the topping, that should help. Thank you for your review + star rating, I really appreciate it!
This was SO good! We actually had some for dessert since I made this at night – hoping to last for the kids breakfast for part of the week. Big fans of your baked oat recipes (Samoa one is great too). This was easy and delicious. Only change is I added a scoop of collagen for added protein. Thanks for these easy breakfast recipes that reheat nicely. Saves our busy mornings:)
WOO! I am excited to hear that you are loving this recipe, Kristin. The added protein is perfect for these baked oats. Thank you for your review + star rating, I so appreciate it!
I left out the flaxseed and halved the topping and it was so delicious! Definitely feels like having dessert for breakfast and I’m not complaining!
Ahh yay! I am excited to hear that you are loving this recipe and that it turned out great for you, Jenn. Thank you for coming back and sharing your review + star rating, I really appreciate it!
One of our top favorite baked oatmeal flavors!! It is so delicious, great flavor and consistency. Perfect for a brunch. Thank you!
WOO! I am so happy to hear that you are enjoying this baked oatmeal, Cristina. Thank you so much for sharing your review + star rating, I truly appreciate it!
Wow! This is the best baked oatmeal I’ve ever had! Like I have no words! I made it Sunday and today is Wednesday and it’s gone! I’m literally making another batch right now. It’s super easy to make, great for meal prep and you can eat it for breakfast or dessert! I’ve made several different recipes before and they were good. This one is out of this world delicious! My husband said it’s the best one yet! Thank you so much for your incredible recipes. I also made your Samoas and thin mint cookies the same day as these baked oats. Delicious!
Ahh this is the best, Candis. I am so excited to hear that you and your husband are loving this baked oatmeal recipe. Thank you so much for sharing your review + star rating, it truly means so much to me!
This is hands down my favorite baked oatmeal. That crumb topping is to die for. I’m will be making this every week!
WOO! I am so excited to hear that you are loving this recipe, Parker. Thank you so much for coming back and sharing your review & star rating, I really appreciate it!
This recipe is on point for several reasons: High fiber, delicious, good for meal prep, freezes well. I like to substitute 100 or 50% canned pure pumpkin for the banana for “heartiness”. I doubled the recipe and placed into ~ 13×9 Corning Ware, and baked it for 45 minutes for a ladies brunch at my church with plan I’d freeze the leftovers. I put a sign saying gluten free (must use special GF oats to be gluten free) and dairy free. It was a big hit and a happy surprise for me, only a couple pieces were left;
Ah this is amazing, Elizabeth! I am so glad this recipe is a hit and everyone loved it. Thank you for coming back and sharing your review + star rating, I really appreciate it!
I made this for Christmas morning and was so happy with it! To make it just a bit more decadent for the occasion I made the icing for your pumpkin coffee cake and drizzled it on top, but it’s delicious without that too. I was *this* close to making traditional coffee cake loaded with butter and sugar and I’m so happy I opted for this healthier option that was still delicious.
WOO! I am so glad you found this recipe and it turned out great for you, Meredeth. Thank you for your review & star rating, I truly appreciate it!
I have made many of your baked oatmeals and they are all great, but this is a favorite. My husband said ” I could eat this everyday!”
YESS! I am so glad you are loving this one, Katie. Thank you for coming back and sharing your review & star rating, I really appreciate it!