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Portioned squares of coffee cake baked oatmeal in a baking dish, a square serving has been removed.
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4.87 from 45 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 Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakast
Cuisine: American
Keyword: coffee cake baked oatmeal
Servings: 6




  • 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.



  • 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. 


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