Description
Coffee Cake Baked Oatmeal is a delightful twist on traditional oatmeal, combining the cozy flavors of coffee cake with the heartiness of oatmeal. Perfect for a wholesome and satisfying breakfast or brunch.
Ingredients
Scale
Oatmeal:
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup or honey
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter or coconut oil
Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter (cubed)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Mix dry ingredients: In a large mixing bowl, combine the oats, baking powder, cinnamon, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the milk, applesauce, maple syrup, egg, vanilla extract, and melted butter.
- Combine and bake: Pour the wet ingredients into the dry ingredients and stir until fully combined. Pour the mixture into the prepared baking dish. For the topping, mix together the flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly. Sprinkle the topping evenly over the oatmeal mixture. Bake for 35–40 minutes until set. Cool before serving.
Notes
- For extra flavor, add 1/2 cup chopped nuts to the topping or stir 1/2 cup blueberries into the oatmeal before baking.
- This dish can be made ahead and stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 260
- Sugar: 15 g
- Sodium: 170 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg
