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