Description
This Coffee Cake Baked Oatmeal is a warm and cozy breakfast treat that combines wholesome oats with a cinnamon-spiced crumb topping. Perfectly moist and naturally sweetened with bananas and maple syrup, this baked oatmeal bakes to a golden finish and is best enjoyed fresh out of the oven with a drizzle of creamy coconut butter.
Ingredients
Oatmeal Base
- 2 ½ cups old-fashioned rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 cups unsweetened almond milk
- 2 Tablespoons maple syrup
- 1 Tablespoon ground flaxseed
- 1 Tablespoon solidified coconut oil (not melted)
- 1 teaspoon vanilla extract
- ½ cup ripe bananas, mashed
Topping
- ¼ cup coconut sugar
- ½ cup oat flour
- 1 teaspoon cinnamon
- 3 Tablespoons coconut oil (solidified, not melted)
- Coconut butter for drizzling
Instructions
- Preheat oven and prepare dish: Preheat your oven to 375°F (190°C) and grease an 8×8 inch square baking dish with cooking spray to prevent sticking.
- Make topping: In a small bowl, combine coconut sugar, oat flour, cinnamon, and solidified coconut oil. Use a fork to mix until the mixture becomes crumbly and well blended. Set this topping aside for later.
- Combine oatmeal ingredients: In a large mixing bowl, add the rolled oats, cinnamon, baking powder, sea salt, almond milk, maple syrup, ground flaxseed, solidified coconut oil, vanilla extract, and mashed bananas. Stir well until all ingredients are fully combined.
- Assemble the bake: Pour the oatmeal mixture into the prepared baking dish, spreading it evenly. Sprinkle the crumbly topping mixture evenly over the oatmeal base.
- Bake: Place the baking dish in the oven and bake for 35 to 40 minutes, or until the topping is lightly browned and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the baked oatmeal to cool for 10 to 15 minutes to firm up. Cut into 6 portions and serve warm with a drizzle of coconut butter on top for extra richness.
Notes
- Use ripe bananas for natural sweetness and moisture.
- Make sure the coconut oil is solid and not melted when mixing to get a crumbly topping.
- You can substitute oat flour by grinding rolled oats in a blender if you don’t have oat flour.
- This dish can be refrigerated for up to 3 days and reheated before serving.
- For a richer flavor, try adding a pinch of nutmeg or additional cinnamon to the topping.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
