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Coffee Cake Baked Oatmea

Delicious Coffee Cake Baked Oatmeal for a Cozy Morning Treat

This Coffee Cake Baked Oatmeal combines comfort and health in a delightful vegan breakfast.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 9 slices
Course: Breakfast
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 medium Ripe Banana Provides natural sweetness and moisture; can be substituted with ½ cup applesauce or mashed sweet potato.
  • 2 cups Non-Dairy Milk A creamy dairy alternative; feel free to use regular cow's milk if you prefer.
  • ¼ cup Maple Syrup A natural sweetener that adds flavor; substitute with any liquid sweetener like honey or agave.
  • 1 tsp Vanilla Extract Enhances the overall flavor profile.
  • 2½ cups Old-Fashioned Rolled Oats The base of this baked oatmeal; avoid instant oats as they have different cooking times.
  • ½ tsp Baking Powder Acts as a leavening agent for fluffiness.
  • 1 tsp Cinnamon Elevate the flavor with warm notes; feel free to adjust to your taste.
  • ¼ tsp Nutmeg Elevate the flavor with warm notes; feel free to adjust to your taste.
  • ¼ tsp Salt Balances out the sweetness for a harmonious flavor.
For the Streusel Topping
  • ½ cup Whole Pecans Adds a delightful crunch; use any preferred nut like almonds or walnuts if desired.
  • ¼ cup Old-Fashioned Rolled Oats Provides texture and substance for the streusel.
  • ⅓ cup Brown Sugar Adds sweetness to the crumb topping; can be replaced with coconut sugar.
  • 1 tbsp All-Purpose Flour Helps bind the streusel; substitute with gluten-free flour if necessary.
  • ½ tsp Ground Cinnamon Introduces more depth to the topping flavor.
  • 4 tbsp Melted Coconut Oil Brings richness to the topping; swap with vegan butter or applesauce for a lighter option.

Equipment

  • 8x8 inch baking dish
  • Mixing bowl
  • Spatula
  • food processor

Method
 

Step-by-Step Instructions for Coffee Cake Baked Oatmeal
  1. Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
  2. In a large mixing bowl, peel and mash one medium ripe banana until smooth. Whisk in 2 cups of non-dairy milk, ¼ cup of maple syrup, and 1 teaspoon of vanilla extract until combined.
  3. Add 2½ cups of old-fashioned rolled oats, ½ teaspoon of baking powder, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ¼ teaspoon of salt to the banana mixture. Stir until fully incorporated.
  4. Pour the oatmeal mixture into the prepared baking dish, smoothing the surface evenly.
  5. In a separate bowl, combine ½ cup of whole pecans and ¼ cup of old-fashioned rolled oats. Pulse in a food processor until coarse, then mix in ⅓ cup of brown sugar, 1 tablespoon of all-purpose flour, and ½ teaspoon of ground cinnamon.
  6. Sprinkle the streusel mixture generously over the oatmeal batter in the baking dish.
  7. Bake for 28 to 30 minutes until the top is golden brown and firm to the touch.
  8. Remove from the oven and let cool for about 5 minutes before cutting into squares and serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 1gSodium: 150mgPotassium: 220mgFiber: 4gSugar: 6gVitamin A: 1IUVitamin C: 2mgCalcium: 10mgIron: 6mg

Notes

Store leftovers in an airtight container in the fridge for up to one week. For longer storage, freeze portions for up to three months.

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