Coffee Cake Baked Oatmeal

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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!

Portioned squares of coffee cake baked oatmeal in a baking dish, a square serving has been removed.

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 measured out out to make Coffee Cake Baked Oatmeal: oats, baking powder, coconut oil, salt, maple syrup, ground flaxseed, banana, vanilla, milk, cinnamon, coconut sugar, oat flour and coconut butter.

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!
Collage of six photos showing the steps to make Coffee Cake Baked Oatmeal.

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.

Drizzling extra coconut butter onto a square serving of coffee cake baked oatmeal.

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.
A square of coffee cake baked oatmeal with a fork.

What to Serve With Baked Oatmeal

Coffee cake baked oatmeal in a baking dish.

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!

Three plates with servings of coffee cake baked oatmeal.

More Baked Oatmeal Recipes

Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.

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4.89 from 51 votes

Coffee Cake Baked Oatmeal

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.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

Ingredients  

Topping:

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.
    Topping ingredients mixed together in a bowl.
  • Combine oats, cinnamon, baking powder, sea salt, almond milk, maple syrup, flaxseed, coconut oil, vanilla and mashed bananas in a large mixing bowl.
    Mixing oatmeal ingredients in a bowl with a wooden spoon.
  • Pour oatmeal mixture into prepared baking dish and sprinkle with topping.
    Sprinkling topping onto square baking dish containing oatmeal ingredients.
  • Bake for 35-40 minutes or until topping is lightly browned and toothpick comes out clean.
    Baked coffee cake oatmeal in a square baking dish.
  • Let cool for 10-15 minutes then portion into 6 pieces and serve warm with a drizzle of coconut butter.
    Drizzling melted coconut butter onto the baked oatmeal.

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

Serving: 1/6 | Calories: 347kcal | Carbohydrates: 54g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 340mg | Fiber: 7g | Sugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakast
Cuisine: American
Keyword: coffee cake baked oatmeal
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




58 Comments

  1. 5 stars
    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:)

    1. 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!

  2. 5 stars
    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!

    1. 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!

  3. 5 stars
    One of our top favorite baked oatmeal flavors!! It is so delicious, great flavor and consistency. Perfect for a brunch. Thank you!

    1. 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!

  4. 5 stars
    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!

    1. 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!

  5. 5 stars
    This is hands down my favorite baked oatmeal. That crumb topping is to die for. I’m will be making this every week!

    1. 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!

  6. 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.

    1. 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!

  7. 5 stars
    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!”

    1. 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!

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