Coffee Cake Baked Oatmeal Recipe

I made a coffee cake baked oatmeal from real whole food ingredients that’s gluten and dairy free friendly, and this Easy Oatmeal Bake features a hidden cinnamon streusel.

I never thought oatmeal could taste like dessert but this Coffee Cake Baked Oatmeal does just that. I used rolled oats, certified gluten free and a generous sprinkle of ground cinnamon to build layers of flavor that somehow feel fancy but are stupidly easy.

It’s the kind of breakfast that makes you pause, then dig in, and wonder why you waited so long to try it. If you like bold, slightly sweet mornings this is for you.

Tagged as Quick Baked Oatmeal, it’s one of those recipes I keep meaning to hide from guests because they always ask for seconds.

Ingredients

• Rolled oats give lots of fiber and slow carbs, keep you full longer.
• Unsweetened almond milk keeps it light, adds few calories, dairy free.
• Eggs add protein and structure, make the bake richer and a bit firmer.
• Pure maple syrup sweetens naturally, gives caramel notes, not overly processed.
• Cinnamon adds warm spice, little sugar, and may help blood sugar control.
• Almond flour makes the streusel tender, boosts healthy fats and a bit protein.
• Melted coconut oil keeps crumbs crisp, adds saturated fat so use moderate.
• Chopped nuts give crunch, omega 3s in walnuts, more texture and richness.

Ingredient Quantities

• 3 cups rolled oats, certified gluten free
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 2 large eggs
• 2 cups unsweetened almond milk or other non dairy milk
• 1/3 cup pure maple syrup
• 1/4 cup melted coconut oil (or neutral oil)
• 1 tsp vanilla extract
• 1/3 cup packed brown sugar (for the cinnamon swirl)
• 2 tsp ground cinnamon (for the swirl)
• 1/2 cup almond flour (for streusel)
• 1/4 cup rolled oats (for streusel)
• 1/4 cup packed brown sugar (for streusel)
• 1 tsp ground cinnamon (for streusel)
• 3 tbsp melted coconut oil (for streusel)
• Pinch of salt
• 1/3 cup chopped walnuts or pecans, optional

How to Make this

1. Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9 inch baking dish or line it with parchment, this helps the bars come out cleanly later.

2. In a large bowl stir together 3 cups rolled oats, 2 tsp baking powder, 1 tsp ground cinnamon and 1/2 tsp fine sea salt until evenly mixed.

3. In a separate bowl whisk 2 large eggs, 2 cups unsweetened almond milk, 1/3 cup pure maple syrup, 1/4 cup melted coconut oil and 1 tsp vanilla extract until smooth.

4. Pour the wet mixture into the dry and stir just until combined, don’t overmix; let the batter sit 3 to 5 minutes so the oats soften a bit.

5. Make the cinnamon swirl by mixing 1/3 cup packed brown sugar, 2 tsp ground cinnamon and a pinch of salt; set aside.

6. Pour about half the batter into the prepared pan and spread it evenly, sprinkle the cinnamon-sugar mixture over that layer and use a knife or skewer to gently swirl it through but don’t overdo it.

7. Make the streusel by combining 1/2 cup almond flour, 1/4 cup rolled oats, 1/4 cup packed brown sugar, 1 tsp ground cinnamon, a pinch of salt and 3 tbsp melted coconut oil; rub with your fingers until crumbly and add 1/3 cup chopped walnuts or pecans if using.

8. Pour the remaining batter over the swirled layer, spread gently to cover, then crumble the streusel evenly on top and press lightly so it adheres.

9. Bake for 35 to 40 minutes until the top is golden and a toothpick in the center comes out mostly clean with a few moist crumbs, not wet batter.

10. Cool at least 10 minutes before slicing so it sets, serve warm or room temp, store leftovers covered in the fridge and reheat gently; if you want it sweeter drizzle a little extra maple syrup when serving.

Equipment Needed

1. 8×8 or 9×9 baking dish, greased or lined with parchment so the bars come out cleanly
2. Large mixing bowl for the oats and a medium bowl for the wet ingredients
3. Whisk for beating the eggs and combining the wet mix
4. Measuring cups and measuring spoons, for both dry and liquid ingredients
5. Rubber spatula and a wooden spoon to fold the batter, dont overmix
6. Small bowl and a fork or pastry cutter to make the cinnamon swirl and streusel
7. Knife or skewer to swirl the cinnamon layer and to test doneness
8. Oven mitts and a cooling rack for safe handling and cooling before slicing

FAQ

Coffee Cake Baked Oatmeal Recipe Substitutions and Variations

• Rolled oats (3 cups): swap with quick oats 1:1 for a softer, faster-set bake. Quick oats will make it a bit more tender, not a big deal if you like it cakier.
• Eggs (2 large): use flax eggs — 2 tbsp ground flax + 6 tbsp water (mix, let sit 5 min). Works great to bind and makes it vegan, though texture is slightly denser.
• Pure maple syrup (1/3 cup): replace with honey or agave nectar 1:1. If using a thicker sweetener like brown sugar, dissolve it into the wet ingredients first so the batter stays even.
• Almond flour (1/2 cup for streusel): swap with oat flour or all purpose flour 1:1 if you want nut free. Streusel will be a touch less crumbly with oat or AP flour, but still tasty.

Pro Tips

1. Let the oat batter rest longer if you can, like 10 to 20 minutes, or even cover and chill it briefly before baking. It firms up and gives a chewier, less crumbly bar. If you want a more cake like texture, blitz half the oats into flour first and fold it back in, dont worry about being perfect.

2. Keep the streusel cold so it stays crumbly and not greasy. Warm melted oil will make it clump, so chill the mixed streusel a few minutes in the fridge if your kitchen is warm, or quick pulse it in the bowl with your fingers until pea size crumbs form. A little extra salt in the streusel wakes up the flavor, dont skip that.

3. To get a defined cinnamon ribbon, spoon small dollops of the cinnamon sugar onto the first layer then use a toothpick or skewer to make big lazy swirls, not furious zigzags. If the swirl starts sinking into the batter, pop the pan in the fridge for 5 minutes to firm that first layer up before adding the top.

4. For clean slices and neater bars, cool longer than 10 minutes, like 30 to 60, or chill in the fridge until fully set before cutting. Store in the fridge for a week or freeze single slices separated by parchment for easy grab and go, then rewarm slowly in a low oven or microwave in short bursts so they dont dry out.