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
- 9x9 pan or 11x7 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!