Coffee Cake Baked Oatmeal Recipe
Imagine waking up to the cozy aroma of cinnamon and brown sugar wafting through your kitchen — that’s exactly what you get with Coffee Cake Baked Oatmeal. This breakfast casserole brings together the soft, comforting texture of baked oats with all the classic, crumbly, cinnamon-streusel goodness you love about coffee cake. Whether you’re making it ahead for a busy week or serving it warm to friends at brunch, this recipe delivers a delightful breakfast treat that feels both wholesome and indulgent.
Ingredients You’ll Need
The beauty of this Coffee Cake Baked Oatmeal is how it transforms everyday pantry staples into something truly special. Each component adds a little magic: the oats make it hearty, the yogurt brings moisture, and the streusel topping is simply irresistible.
- Old-fashioned rolled oats: The heart of the bake, giving structure and that signature chewy texture.
- Packed brown sugar: Deep molasses notes for warmth and sweetness throughout every bite.
- Baking powder: Ensures the oatmeal rises just enough to stay light and cakey.
- Salt: Balances the sweetness and heightens all the flavors.
- Ground cinnamon: Infuses the oatmeal and streusel with classic spicy warmth.
- Nutmeg: A pinch adds depth and that unmistakable “bakery” aroma.
- Milk (dairy or non-dairy): Brings the mixture together and keeps things tender.
- Large eggs: Binds everything and adds richness.
- Melted butter or coconut oil: For moisture and a hint of richness — use your favorite for a flavor twist.
- Vanilla extract: Lends a beautiful, fragrant note that rounds out the flavors.
- Plain Greek yogurt or applesauce: Adds moisture and a subtle tang, ensuring a soft texture with every bite.
- For the streusel topping: The true coffee cake magic:
- Old-fashioned oats: Adds extra chew and some rustic charm.
- Flour: Helps create those perfect golden-brown crumbs.
- Brown sugar: Caramelizes for a toasty, sweet crunch.
- Cinnamon: Reinforces that classic flavor in every crumbly bite.
- Cold butter, cubed: The secret to a crumbly, melt-in-your-mouth streusel finish.
How to Make Coffee Cake Baked Oatmeal
Step 1: Prep Your Baking Dish and Oven
Begin by preheating your oven to 350°F (175°C). This ensures a perfectly even bake from the start, giving the oatmeal a gently golden edge. Grab your trusty 8×8-inch baking dish (or something similar), and grease it lightly with butter or non-stick spray — this step makes cleaning up a breeze and helps every glorious square come out easily.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine your old-fashioned rolled oats, packed brown sugar, baking powder, salt, ground cinnamon, and nutmeg. Stir these together so the spices and leavening get evenly dispersed throughout the oats. This means cozy coffee cake flavor in every bite.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the milk (use whatever kind you love), eggs, melted butter or coconut oil, vanilla extract, and Greek yogurt or applesauce. Whisking these first ensures the yogurt or applesauce blends smoothly and gives you a silky base for your batter.
Step 4: Combine Wet and Dry Mixtures
Pour your wet mixture into the bowl of dry ingredients. Stir everything together gently until no dry pockets remain. Take care not to overmix — you want a homogenous, slightly thick oatmeal mixture that’s still tender.
Step 5: Pour and Spread Into the Pan
Scoop the blended batter into your prepared baking dish. Use a spatula to spread it out evenly into the corners, ensuring an even bake and a uniform, cake-like texture across the pan.
Step 6: Prepare the Streusel Topping
In a small bowl, stir together the oats, flour, brown sugar, and cinnamon that make up your streusel. Add the cold, cubed butter and use a pastry cutter or your fingertips to blend everything until you have coarse, buttery crumbs. This crumbly layer really gives Coffee Cake Baked Oatmeal its signature bakery-style finish.
Step 7: Sprinkle and Bake
Generously sprinkle your streusel topping over the oatmeal mixture, getting all the way to the edges. Slide the dish into your preheated oven and bake for 35 to 40 minutes, until the center feels set and the streusel is perfectly golden and crisp. Resist the urge to dig in right away — let it cool slightly to set!
How to Serve Coffee Cake Baked Oatmeal
Garnishes
For the ultimate breakfast experience, serve your Coffee Cake Baked Oatmeal warm and drizzle each portion with a splash of milk or a ribbon of maple syrup. A sprinkle of chopped nuts or a dusting of powdered sugar over the top adds gorgeous texture and a bakery-worthy finish.
Side Dishes
Pair this oatmeal bake with a creamy Greek yogurt parfait or a big fruit salad for some juicy freshness on the side. A hot cup of coffee (naturally!) or chai latte is the perfect companion to complement all those cozy cinnamon notes.
Creative Ways to Present
Cut your Coffee Cake Baked Oatmeal into generous squares to serve family-style, or use a biscuit cutter for elegant rounds at a brunch gathering. For an extra-special touch, layer warm squares into a mason jar with vanilla yogurt and berries for a trifle-style parfait.
Make Ahead and Storage
Storing Leftovers
Leftover Coffee Cake Baked Oatmeal is a meal-prepper’s dream. Just let it cool completely, then cover and store the baking dish (or individual portions) in the fridge for up to four days. It stays moist and tasty, making your weekday breakfasts so much easier.
Freezing
If you want to have breakfast ready for weeks to come, bake a batch, cool it down, and cut it into squares. Wrap each square tightly in plastic wrap or foil, then pop them all in a freezer-safe bag. They’ll keep beautifully for up to two months.
Reheating
To reheat, just microwave an individual square on medium power for 30–60 seconds, or warm a few squares at a time in a 350°F oven for about 10 minutes. Add a splash of milk before reheating for extra moist, cake-like goodness.
FAQs
Can I use quick oats instead of old-fashioned oats?
Old-fashioned rolled oats are best for this recipe because they hold up to baking and provide a substantial texture, but if you only have quick oats on hand, you can substitute them. Just know that your Coffee Cake Baked Oatmeal will have a slightly softer, less chewy finish.
How do I make this Coffee Cake Baked Oatmeal dairy-free?
Swap dairy milk for any favorite non-dairy alternative — like almond, oat, or soy milk. Replace butter with coconut oil and use applesauce in place of Greek yogurt for a totally dairy-free (and still delicious) breakfast.
Can I prep Coffee Cake Baked Oatmeal the night before?
Absolutely! Assemble the oatmeal and streusel in your baking dish the night before, cover, and refrigerate. In the morning, bake straight from the fridge — you may need to add an extra 5 minutes to the cook time, but you’ll have a fresh, warm breakfast with zero morning effort.
What else can I add to the oatmeal mixture?
Feel free to get creative! Stir in chopped nuts, raisins, fresh blueberries, or even mini chocolate chips before baking. The core recipe is adaptable and delicious, no matter what tasty extras you tuck in.
Is it sweet enough for kids?
Definitely! Coffee Cake Baked Oatmeal is gently sweet, with most of its sweetness coming from brown sugar and a touch of streusel. Kids tend to love the warm, cinnamon-filled flavor, and you can always drizzle a little extra maple syrup for more sweetness if they like.
Final Thoughts
If you’re searching for an irresistible breakfast that feels both nurturing and like a true treat, you can’t go wrong with Coffee Cake Baked Oatmeal. Give it a try and watch how easily it becomes a new favorite in your kitchen — just don’t be surprised if everyone asks for seconds!
Print
Coffee Cake Baked Oatmeal Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of a classic coffee cake with this delightful Coffee Cake Baked Oatmeal recipe. Perfect for breakfast or brunch, this warm and comforting dish is both nutritious and delicious.
Ingredients
Main Oatmeal Mixture:
- 2 cups old-fashioned rolled oats
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or applesauce
Streusel Topping:
- 1/3 cup old-fashioned oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cold butter, cubed
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Mix dry ingredients: In a large bowl, combine oats, brown sugar, baking powder, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a separate bowl, whisk together milk, eggs, melted butter, vanilla, and Greek yogurt or applesauce.
- Mix wet and dry: Add wet ingredients to the dry mixture and combine well. Pour into the prepared baking dish.
- Prepare streusel topping: Mix oats, flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over oatmeal mixture.
- Bake: Bake for 35–40 minutes until set and golden. Let cool slightly before serving.
Notes
- Serve warm with milk or maple syrup.
- Can be prepared the night before and baked in the morning.
- Leftovers store well in the fridge for up to 4 days and can be reheated in the microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 17 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 70 mg
