Coffee Cake Baked Oatmeal Recipe

I can’t get over how this coffee cake baked oatmeal turns simple pantry staples into a breakfast that feels like cake. Gluten free, dairy free friendly, and secretly wholesome, it’s the kind of recipe that makes mornings feel almost too good to be true.

I’m obsessed with this coffee cake baked oatmeal because it tastes like I talked myself into dessert and still got a breakfast that actually keeps me full. The top is crumbly and sweet, the middle is soft but not mushy, and every bite has that cinnamon-sugar bakery thing going on.

I love that rolled oats give it real substance, while maple syrup brings just enough sweetness without making it feel like a sugar crash waiting to happen. And the leftovers?

Ridiculously good. Straight from the fridge, with coffee, standing at the counter.

No shame. Breakfast I look forward to again.

Ingredients

• Rolled oats make it hearty, chewy, and breakfast-y without feeling like dessert for breakfast.
• Dairy-free milk keeps things soft and cozy, and oat milk makes it extra creamy.
• Eggs or flax eggs help it hold together, so it slices instead of crumbles.
• Coconut oil adds richness, but neutral oil works if you don’t want coconut vibes.
• Maple syrup brings that warm sweetness that just feels right with coffee cake.
• Brown sugar gives the baked oatmeal a deeper, almost caramel-like flavor.
• Vanilla makes everything taste a little more bakery-style, in the best way.
• Baking powder and soda keep it from turning dense or brick-like.
• Sea salt balances the sweet stuff, because flat oatmeal is just sad.
• Cinnamon is the cozy flavor here.

  Basically, it’s doing the coffee cake work.

• Applesauce or banana adds moisture, plus a little natural sweetness.
• Streusel brings the crumbly top you’ll probably pick at first.
• Gluten-free flour and oats make the topping tender, chunky, and actually satisfying.
• Walnuts or pecans add crunch, which is very welcome with soft baked oats.
• Powdered sugar or maple glaze makes it feel like a weekend treat.

Ingredient Quantities

• 2 cups rolled oats, certified gluten free
• 1 1/4 cups unsweetened dairy free milk (almond or oat milk)
• 2 large eggs or 2 flax eggs (2 tbsp ground flax seeded mixed with 6 tbsp water)
• 1/4 cup melted coconut oil or melted neutral oil
• 1/4 cup maple syrup
• 1/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 cup applesauce or mashed banana for added moisture, optional
• For the streusel topping: 1/2 cup gluten free all purpose flour
• For the streusel topping: 1/2 cup rolled oats, gluten free
• For the streusel topping: 1/3 cup brown sugar, packed
• For the streusel topping: 1 teaspoon ground cinnamon
• For the streusel topping: 4 tablespoons melted coconut oil
• Optional mix ins: 1/2 cup chopped walnuts or pecans
• Optional finishing: powdered sugar or a simple maple glaze

How to Make this

1. Preheat oven to 350 F and grease or line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.

2. In a large bowl combine 2 cups rolled oats, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1 teaspoon ground cinnamon; stir to blend.

3. In a separate bowl whisk together 1 1/4 cups unsweetened dairy free milk, 2 large eggs or 2 flax eggs, 1/4 cup melted coconut oil, 1/4 cup maple syrup, 1/4 cup packed brown sugar, and 1 teaspoon vanilla extract until smooth; fold in 1/2 cup applesauce or mashed banana if using.

4. Pour the wet mixture into the oat mixture and stir until evenly combined; fold in 1/2 cup chopped walnuts or pecans if using.

5. Transfer the batter to the prepared pan and smooth the top with a spatula.

6. Make the streusel by mixing 1/2 cup gluten free all purpose flour, 1/2 cup rolled oats, 1/3 cup packed brown sugar, and 1 teaspoon ground cinnamon; stir in 4 tablespoons melted coconut oil until crumbly.

7. Sprinkle the streusel evenly over the batter.

8. Bake for 30 to 35 minutes until the center is set and the streusel is golden brown; a toothpick inserted in the center should come out mostly clean.

9. Cool in the pan on a wire rack for at least 15 minutes, then lift out using the parchment overhang; dust with powdered sugar or drizzle a simple maple glaze if desired before slicing and serving.

Equipment Needed

1. Oven
2. 8×8 inch baking pan lined with parchment paper
3. Large mixing bowl and a medium mixing bowl
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Fork or small bowl for making flax eggs
7. Cutting board and knife or chopping tool for nuts
8. Baking sheet or wire cooling rack
9. Toothpick or cake tester

FAQ

Coffee Cake Baked Oatmeal Recipe Substitutions and Variations

• Eggs (2 large)
  • 2 flax eggs: 2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 minutes
  • 2 chia eggs: 2 tbsp chia seeds with 6 tbsp water, gelled
  • 1/2 cup silken tofu, blended until smooth
• Unsweetened dairy free milk (1 1/4 cups)
  • Regular dairy milk, same volume
  • Oat milk, same volume for a neutral flavor
  • Water plus 1 tbsp melted butter or oil, if needed in a pinch
• Coconut oil (1/4 cup or 4 tbsp melted for streusel)
  • Melted neutral oil such as sunflower or canola, same amount
  • Vegetarian butter or vegan margarine, melted, same amount
  • Applesauce 1:1 in the base for lower fat, but omit if using applesauce already
• Maple syrup (1/4 cup)
  • Honey, same volume, if not vegan
  • Agave syrup, same volume
  • Brown sugar, use 3 tbsp plus 1 to 2 tbsp water to maintain moisture

Pro Tips

1. If using flax eggs, whisk them and let rest 5 to 10 minutes before adding so they gel; that improves structure and keeps the bars from being crumbly.

2. Pulse half the oats a few times in a food processor for a finer crumb in the base while leaving the rest whole for chew, especially if you prefer a cake like texture.

3. Toast the nuts and the extra oats for the streusel in a dry skillet until fragrant, then cool before mixing; it deepens the flavor and keeps the topping from going soggy.

4. Let the pan cool completely, then chill for 30 to 60 minutes before slicing to get clean, neat squares; if the streusel is browning too fast, loosely tent the pan with foil in the last 8 to 10 minutes of baking.