This coffee cake baked oatmeal is like dessert for breakfast! Gluten and dairy free friendly (can even be vegan) and made from real, whole food ingredients, this cozy baked oatmeal recipe is a new favorite.
If you are a regular follower, you know I love to start my day with oats – whether it’s my one pan baked oats, overnight oats, steel cut oats, or my baked oatmeal jars, a hearty bowl oatmeal helps to keep me full until my morning snack.
And with the cozy season here, I decide to make a Holiday Brunch Worthy version of my favorite morning meal. This Coffee Cake Baked Oatmeal recipe is a delicious meal prep breakfast that can double as dessert, too! And the best part is it actually tastes like coffee cake, just in a bowl of oats!
Why You Will Love This Recipe
- Minimal ingredients – I made this recipe on a whim one day and had everything I needed without hitting the store
- Pairs well with your greek yogurt or my Maple Chicken Breakfast Sausages for a complete breakfast.
- Tastes like delicious cake for breakfast and yet it is filled with good for you ingredients and lots of fiber, too!
Ingredients
This great recipe comes together using very simple ingredients that you likely have on hand right now!
For the Oatmeal
- Old Fashioned Oats – I used Bob’s Red Mill Gluten-Free Rolled Oats. I wouldn’t recommend quick oats for this.
- Baking powder
- Cinnamon
- Salt
- Flax seeds, chia seeds, or hemp seeds – optional, but I love adding seeds to my oats
- Almond milk – or sub whatever milk you have on hand
- Vanilla extract
- Apple sauce (can sub mashed banana, but would prefer to show with apple sauce)
- Real maple syrup – feel free to substitute honey or even just sugar if that’s all you have. For a lower sugar breakfast, you can omit this.
For the Crumb Topping
- More Old Fashioned Rolled Oats – can sub oat flour if you have some on hand
- Raw sugar, coconut sugar, or cane sugar (for a less sweet version, reduce sugar by half)
- Cold butter or vegan butter – it’s very important that it’s cold and not room temperature, or your crumb topping will melt into the oats (still yummy, but not the same texture)
- Cinnamon
Substitutions + Additions
- For Gluten Free baked Oatmeal, be sure you use a gluten free oatmeal. If you are not gluten free, you can use
- For Dairy Free or Vegan Baked Oatmeal, use a non-dairy milk of your choice, and use chilled vegan butter or coconut oil in place of the butter
- Want even more of a dessert feel? Drizzle with the cream cheese frosting from my Healthy Carrot Cake Recipe!
- To brighten up the flavors, add some fresh or frozen blueberries and make Blueberry Coffee Cake Baked Oatmeal.
Step by Step Instructions
- Preheat oven to 375. Spray an 8×8 pan with cooking spray. Add oats to the bottom of the prepared baking dish, along with remaining dry ingredients: baking powder, cinnamon, salt, and seeds. Mix well with a wooden spoon or whisk.
2. Stir in wet ingredients: almond milk, vanilla extract, apple sauce, and maple syrup.
3. For the topping, pulse ⅓ cup of Old Fashioned Rolled Oats in a food processor or blender until a fine flour forms. Add in cold butter, sugar, and cinnamon. Pulse a few times or until mixed together and crumbly. Top baked oatmeal mixture with crumb topping.
4. Bake at 375 degrees for 30 minutes or until oatmeal is set and topping looks golden brown.
Storage
These oats are perfect for Meal Prep! Make your batch at the beginning of the week, then store covered in the refrigerator for 4-5 days.
If you would like to freeze your oats, portion it into individual servings and wrap well. Store in an airtight container for up to three months.
To reheat, simply warm oats in the microwave for one minute or bake again at 350 degrees for 5-10 minutes or until warmed through.
What to Serve with Baked Oatmeal
This baked oatmeal is delicious all on it’s own, but I love serving it with turkey bacon, eggs like my crockpot breakfast casserole or easy Instant Pot frittata, and a side of fruit or my winter fruit salad.
More Baked Oatmeal Recipes
Blueberry Baked Oatmeal | Cookie and Kate
Coffee Cake Baked Oatmeal
Ingredients
For the Oatmeal
- 1 ¾ cups Old Fashioned Rolled Oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 1-2 Tbsp flax, chia, or hemp seeds
- 1 ¾ cups unsweetened almond milk or sub whatever milk you have on hand
- ½ tsp vanilla extract
- ½ cup unsweetened applesauce can sub mashed banana
- 1-2 Tbsp maple syrup
For the Crumb Topping
- ⅓ cup Old Fashioned Rolled Oats
- 2 Tbsp raw sugar, coconut sugar, or cane sugar for a less sweet version, reduce sugar by half
- 2 Tbsp cold butter or vegan butter
- 1 tsp cinnamon
Instructions
- Preheat oven to 375.
- Spray an 8×8 pan with cooking oil spray. Add Oats to the button of the pan, along with baking powder, cinnamon, salt, and seeds. Mix well.
- Stir in almond milk, vanilla extract, apple sauce, and maple syrup.
- For the topping, pulse ⅓ cup of Old Fashioned Rolled Oats in a food processor or blender until a fine flour forms. Add in cold butter, sugar, and cinnamon. Pulse a few times or until mixed together and crumbly.
- Top baked oatmeal mixture with crumb topping.
- Bake at 375 degrees for 30 minutes or until oatmeal is set and topping looks crisp.
- I love this with a drizzle of melted nut butter on top!
Video
Notes
-
- For Gluten Free baked Oatmeal, be sure you use a gluten free oatmeal. If you are not gluten free, you can use any rolled oats
-
- For Dairy Free or Vegan Baked Oatmeal, use a non-dairy milk of your choice, and use chilled vegan butter or coconut oil in place of the butter
-
- Want even more of a dessert feel? Drizzle with the cream cheese frosting from my Healthy Carrot Cake Recipe!
-
- To brighten up the flavors, add some fresh or frozen blueberries and make Blueberry Coffee Cake Baked Oatmeal.
Sara Reinstatler says
Getting ready to meal prep this for when my daughter is due in a few weeks. I wanted to ask what you drizzled over the top of it in your video…it looks positively yummy!
Nancylynn says
Thank you – it’s melted peanut butter!
Jacquelyn says
Delicious!! And super simple to make. I only had quick oats and it worked out perfectly. Just the right amount of sweetness. Thanks for another great recipe!
Nancylynn says
Thrilled to hear it, lady! ❤️
LISA says
I tried this recipe and we all loved it. I did not have seeds. I added unsweetened dried blueberries and used a little more banana than the recipe. For the topping, I just used whole oats and worked room temp butter in with my hands (i doubled both of these) as I did not want to dirty my ninja (yes, lazy, I get it). It was runny when I put it in the pan but I still thought it was going to turn out like a cake and it did not which was fine! Versatile recipe to add things to. Scooped out with a spoon and served like mashed potatoes with butter in the center and I drizzled with maple syrup. Served with scrambled eggs and turkey bacon.
Nancylynn says
Thanks for this feedback, Lisa – it sounds great! And thank you for taking the time to rate the recipe 5 stars, too! It means the world!
Stephanie says
New favorite baked oatmeal. LOVED this one – prepped for the week and paired with turkey sausage.
Nancylynn says
Ooh sounds delicious, Stephanie! Thanks for your comment and star rating!
Toni Crater says
Making this right now for breakfasts this week! Paired with a boiled egg and some turkey sausage for my protein.
You’re weekly meal plans are a life saver for this busy mama!
Nancylynn says
So great! Thanks, Toni!
Kathy says
Made this for breakfast this morning! Another favorite recipe to add to the rotation. Thank you for all the great recipes.
Nancylynn says
I am so, so happy!!