Description
A comforting and easy coffee cake baked oatmeal that’s perfect for chilly mornings and weekend brunches.
Ingredients
Scale
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups almond milk (or other milk)
- 1/4 cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
- 2 tablespoons coconut oil, melted (optional)
- 1/4 cup brown sugar (for streusel)
- 1/4 cup flour (for streusel)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with a touch of coconut oil for a non-stick finish.
- Mix the rolled oats, baking powder, cinnamon, and salt together in a large bowl.
- Combine the almond milk, maple syrup, vanilla extract, and melted coconut oil in another bowl.
- Pour the wet ingredients into the dry ingredients and mix until everything is just combined.
- Fold in the chopped pecans gently.
- Spread the mixture evenly into the greased baking dish.
- Combine the brown sugar and flour for the streusel topping and sprinkle it generously over the top.
- Bake for 30-35 minutes, or until the oatmeal is set and lightly golden on top.
- Cool for a few minutes before serving, then cut into squares.
Notes
Feel free to customize with berries, apples, or chocolate chips. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg