A coffee cake-inspired baked oatmeal with notes of cinnamon and nutmeg and topped with an oat pecan crumb streusel. It’s perfectly sweet and perfectly satisfying.

Coffee Cake Baked Oatmeal [Vegan]






  • 1 medium ripe banana
  • 2 cups non-dairy milk
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 1/2 cups rolled oats
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

For the Pecan Oat Streusel:

  • 1/2 cup whole pecans
  • 1/4 cup rolled oats
  • 1/3 cup coconut sugar
  • 2 tablespoons coconut flour
  • 1/2 teaspoon cinnamon
  • 4 tablespoons melted coconut oil


  1. Preheat oven to 350 degrees. Grease an 8×8 baking dish.
  2. To a large mixing bowl, mash banana until smooth (a few lumps remaining is ok). Whisk in non-dairy milk, maple syrup, and vanilla. Add oats, baking powder, cinnamon, nutmeg, and salt. Use a wooden spoon or spatula to combine until incorporated. Pour mixture into the prepared baking dish and spread to evenly distribute.
  3. To prepare the streusel, add pecans and oats to a high-speed blender or food processor. Blitz until a coarse meal is achieved. Add to a bowl along with the rest of the streusel ingredients. Stir until combined. Mixture should resemble wet sand. Sprinkle streusel over the oatmeal. I didn't end up using all the streusel mixture, so feel free to add as much as you'd like.
  4. Bake for 28-30 minutes until top is golden brown and oatmeal is firm and no longer jiggles. Let cool for 5 minutes before cutting into nine even portions.