Coffee Cake Baked Oatmeal (With Walnut Streusel Topping)
This coffee cake baked oatmeal brings everything you love about classic coffee cake into a nourishing breakfast you can make ahead, with warm spices, a cinnamon-studded streusel, and a soft, satisfying bake that feels special but still practical for everyday mornings.
Servings: 6
Ingredients
Baked Oatmeal Base
- butter plant butter or coconut oil for greasing baking dish
- 2 eggs or 1 medium ripe banana or equivalent amount of applesauce or pumpkin puree
- 2 cups dairy milk or unsweetened plant milk
- 2-4 Tablespoons maple syrup the amount you use depends on your preference of sweetness
- 1 teaspoon pure vanilla extract
- 2 ½ cups old-fashioned rolled oats
- ½ teaspoon aluminum-free baking powder
- 1 ½ teaspoons ground cinnamon
- heaping ¼ teaspoon ground nutmeg
- ½ teaspoon sea salt
Walnut Streusel Topping (feel free to double this if you like a heavy topping)
- ½ cup finely chopped walnuts or walnut meal or sub pecans or coconut flakes
- ¼ cup quick-cooking oats or pulse old-fashioned rolled oats in the food processor
- 2 Tablespoons brown sugar
- 1 Tablespoon all-purpose flour whole wheat flour or GF flour blend or Paleo flour
- ½ teaspoon ground cinnamon
- 4 Tablespoons melted unsalted butter or plant butter or coconut oil
Optional: Powdered Sugar Glaze
- Powdered sugar sifted
- Milk or water
Instructions
- Preheat the oven to 350 degrees F. Grease an 8 x 8-inch or 9-inch baking dish.
- In a large mixing bowl, beat the eggs. Add milk, syrup and vanilla and stir to combine. Add oats, baking powder, cinnamon, nutmeg and salt and stir to combine. Pour into the prepared baking dish and spread out evenly. (you can do this part the night before, cover and refrigerate.)
- Prepare the streusel: in a medium bowl, combine the walnuts, quick-cooking oats, sugar, flour, cinnamon and melted butter. The mixture should be moist and not dry. Sprinkle evenly over the oatmeal.
- Bake for 35-40 minutes or until the top is golden and the oatmeal is set and not wet inside. Let cool for a couple minutes to set further. Drizzle with powdered sugar glaze, if desired.
Notes
- This is a true make-ahead breakfast. Assemble everything, cover, and refrigerate overnight, then bake fresh in the morning.
- You can swap banana for the eggs here, just like in all of my other baked oatmeal recipes. Plant milk works perfectly, and the streusel can be made with coconut flakes for a dairy-free option.
- Store leftovers covered in the refrigerator for up to 4-5 days. To reheat, warm individual portions in the microwave with a splash of milk to keep the oatmeal soft and moist, or reheat the entire dish in a low oven until warmed through.
- This baked oatmeal also freezes well; thaw overnight in the fridge before reheating.