Coffee Cake Baked Oatmeal Recipe

I reimagined coffee cake as a whole-food morning dish using oats and wholesome fats, and I’m calling it my Gluten Free Oatmeal Bake.

I fell for this coffee cake baked oatmeal the first morning I tried it, and honestly I still catch myself sneaking spoonfuls. It tastes like dessert for breakfast but made from proper, whole foods.

I love the chewy bite of rolled oats certified gluten free paired with a sticky hit of maple syrup, it somehow makes the top crisp and the inside tender. I promise it feels fancy without fuss, a total win for Gluten Free Oatmeal Bake fans, and yeah you might want to hide a slice from housemates, I’ve done it more than once.

Ingredients

• Rolled oats bring chewy texture, lots of fiber, steady carbs and some protein
• Almond flour adds nutty flavor, extra protein and healthy fats keeps cake moist
• Eggs bind everything, add rich protein, tiny amounts of vitamins and fat
• Maple syrup sweetens naturally, gives caramel notes but it’s mostly simple sugars
• Coconut oil provides moistness and crunch when baked plus a subtle tropical flavor
• Chopped nuts add satisfying crunch, healthy omega fats and a toasty bitterness
• Cinnamon lifts flavor, tricks ya into tasting less sugar and adds warm spice

Ingredient Quantities

• 2 cups rolled oats certified gluten free
• 1/2 cup blanched almond flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/4 cups unsweetened almond milk or other dairy free milk
• 1/4 cup maple syrup
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1/3 cup packed brown sugar
• 1/3 cup rolled oats for streusel
• 1/3 cup almond flour for streusel
• 3 tablespoons melted coconut oil for streusel
• 1/3 cup chopped walnuts or pecans optional
• 1/2 cup powdered sugar and 1 to 2 tablespoons almond milk for optional glaze

How to Make this

1. Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 baking dish with a little melted coconut oil and line with parchment if you want easy lifting later.

2. In a big bowl mix 2 cups rolled oats (certified gluten free), 1/2 cup blanched almond flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon and 1/4 teaspoon salt.

3. In another bowl whisk 2 large eggs, 1 1/4 cups unsweetened almond milk, 1/4 cup maple syrup, 2 tablespoons melted coconut oil and 1 teaspoon vanilla extract until smooth.

4. Pour the wet into the dry and stir until just combined. Let the batter sit 5 to 10 minutes so the oats soak up the liquid and the texture firms up. If you want a softer, less chewy bite, pulse 1/2 cup of the oats in a blender first.

5. Fold in 1/3 cup chopped walnuts or pecans now if using, then spread the batter evenly into your prepared pan.

6. Make the streusel by mixing 1/3 cup packed brown sugar, 1/3 cup rolled oats, 1/3 cup almond flour and 3 tablespoons melted coconut oil (add a pinch of salt). Use your fingers or a fork to crumble until clumpy, then sprinkle it over the top of the batter.

7. Bake for about 30 to 35 minutes until the center is set and the top is golden and slightly crisp. A toothpick in the center should come out mostly clean.

8. Let the baked oatmeal cool 10 to 15 minutes in the pan so it firms up, then optionally whisk 1/2 cup powdered sugar with 1 to 2 tablespoons almond milk to make a glaze. Drizzle the glaze over warm (not scorching) oatmeal.

9. Slice into squares and serve warm. Store leftovers covered in the fridge up to 4 days; reheat slices 30 to 60 seconds in the microwave or pop them back in a 350°F oven for 8 to 10 minutes to revive the streusel.

Equipment Needed

1. 8×8 or 9×9 baking dish and parchment paper for easy lifting
2. Two mixing bowls (one large, one medium) you’ll use both
3. Measuring cups and measuring spoons
4. Whisk
5. Spatula or wooden spoon for stirring and spreading
6. Blender or small food processor to pulse oats if you want a softer bite (optional)
7. Knife and cutting board for chopping nuts
8. Fork or your fingers to crumble the streusel
9. Oven mitts and a cooling rack for resting the baked oatmeal

FAQ

Coffee Cake Baked Oatmeal Recipe Substitutions and Variations

• Rolled oats (2 cups): swap for quick oats if you want a softer, more cake like crumb; use the same amount. Or use 2 cups oat flour for a smoother texture, but cut the liquid by about 2 to 4 tbsp since flour soaks more.
• Blanched almond flour (1/2 cup): use almond meal if thats what you have, same amount, expect a slightly grainier crumb. For a nut free option try sunflower seed flour 1 to 1, color may darken a bit.
• Eggs (2 large): make flax eggs with 2 tbsp ground flaxseed + 6 tbsp water (let sit 5 to 10 mins) for a good binder, results a bit denser. Or use a commercial egg replacer per package directions.
• Melted coconut oil (2 tbsp + 3 tbsp for streusel): swap with melted unsalted butter or a neutral oil like avocado or light olive oil, same amounts. Butter adds richer flavor, neutral oil keeps it mild.

Pro Tips

1) Pulse about 1/2 cup of the oats in a blender or food processor first if you want a softer, almost cake like texture, leave the rest whole for chew. Let the batter sit the full 5 to 10 minutes so the oats soak up the liquid, otherwise it will be gummy.

2) Toast the chopped nuts and the 1/3 cup oats you plan to use in the streusel in a dry skillet until fragrant, then cool before mixing. Toasting adds big flavor and the streusel stays crisper longer, trust me.

3) If the top is browning before the center is set tent it loosely with foil or drop the oven temperature by 10 to 15 degrees, ovens run different. Rotate the pan halfway through baking for even color, and test with a toothpick that comes out mostly clean.

4) Wait 10 to 15 minutes before glazing so the glaze doesn’t all melt away, glaze while warm not scorching. Store slices wrapped individually in the fridge or freezer, microwave 20 to 30 seconds to reheat or pop them in a 350 degree oven for 8 to 10 minutes to revive the streusel.