Say hello to your newest breakfast best friend. It’s like dessert, but it’s also breakfast and it’s SO VERY GOOD. I asked you all what flavor baked oatmeal to make next, and you all voted this one and I’m so glad you did! It came out delectable.
Although it can confusing, coffee cake doesn’t actually have coffee in it. It’s actually a sweet cake that’s intended to be me eaten with coffee or tea. If you’re feeling sad there isn’t ACTUAL coffee in the cake, feel free to substitute some of the milk for strongly brewed coffee. I’m sure it’d be delicious!
What is baked oatmeal?
Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!
What you need to make cookie dough baked oatmeal + substitutions:
- Quick oats- I love using quick oats, because it gives it the best texture! This is my absolutely favorite way to make baked oatmeal, it almost makes it taste cake-like. You can substitute with rolled oats, but not steel cut.
- Almond milk- You can definitely substitute with any milk you prefer. Dairy, cashew, soy, oat, you name it. Like I said above, if you really want coffee in this oatmeal, feel free to substitute part of the milk for strongly brewed coffee or cold brew.
- Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
- Ghee- I love the flavor and benefits of ghee! You can substitute with butter or coconut oil.
- Eggs- The eggs help bind the recipe. You can substitute with flax or chia eggs.
- Vanilla extract- A key to any baked recipe in my opinion.
- Cinnamon– Cinnamon adds to that beautiful coffee cake flavor! Gives it the perfect addition of spice.
- Baking powder- Baking powder helps the oatmeal to rise.
- Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
- Almond flour- This is what helps give that crumble topping. You can also use regular or gluten-free flour, oat flour, or coconut flour.
- Coconut sugar- Adds a little sweetness and caramelization to the top. Feel free to substitute with brown sugar.
- Coconut oil- Helps bind the topping ingredients together. You can substitute with butter or ghee.
Tips for making cookie dough baked oatmeal:
- Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more cake-like texture and is what I prefer.
- Let oatmeal cool completely before cutting- To get a more solid cut, I typically like to store my oatmeal in the fridge for a few hours once it’s cooled before cutting slices. It makes them stay together better!
- For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out into a soft bar rather than a hard one!
Okay, let’s get to making the recipe!
Coffee Cake Baked Oatmeal
Say hello to your newest breakfast best friend. It’s like dessert, but it’s also breakfast and it’s SO VERY GOOD. It came out delectable. Pairs perfectly with coffee and there isn't any actual coffee in the recipe which can be confusing. But coffee cake is a cake that pairs well with coffee, no actual coffee! Feel free to substitute some of the milk for strongly brewed coffee, I'm sure it'd be delicious!
Servings 6
Equipment
- 9×9 pan or 11×7 pan
- Medium Mixing Bowl
- Spatula
- Measuring cups
- Measuring spoons
Ingredients
Base:
- 3 cups quick oats
- 2 cups unsweetened almond milk
- 1/3 cup maple syrup
- 1/3 cup ghee melted
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp sea salt
Topping:
- 1/3 cup almond flour
- 2/3 cups coconut sugar
- 2 tsp cinnamon
- 1/4 cup coconut oil melted & cooled
Instructions
- Preheat oven to 350 degrees.
- Starting with ingredients only from the base, melt coconut oil and let cool. Add all wet ingredients into a large bowl.
- Next, add in the dry and mix until everything is well combined. Pour into your greased pan.
- In a small bowl, mix together the topping ingredients. Top the base with the topping mixture.
- Bake 30-35 minutes. Let cool & enjoy!
- Makes about 6-9 servings.
Notes
For storing: Once cooled completely, store in the fridge for up to a week. It’s easier to cut into slices once it’s been refrigerated.
For freezing: Individually wrap slices in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!