How do I achieve the perfect streusel consistency for this baked oatmeal?

For the streusel, blitz whole pecans and rolled oats in a high-speed blender or food processor until a coarse meal forms, then mix with the remaining ingredients until it resembles wet sand.

Can I adjust the sweetness level in this coffee cake baked oatmeal?

Yes, the recipe uses 1/4 cup maple syrup in the oatmeal base and 1/3 cup coconut sugar in the streusel, which you can slightly reduce or increase to suit your preference.

What type of non-dairy milk works best for this recipe?

The recipe specifies 2 cups of non-dairy milk, and you can use any variety you prefer, such as almond, soy, oat, or cashew milk, based on your taste and dietary needs.

How do I know when the coffee cake baked oatmeal is fully cooked?

Bake the oatmeal for 28-30 minutes at 350 degrees F, until the top is golden brown, the oatmeal is firm, and it no longer jiggles when gently shaken.

What are the best ways to store leftover coffee cake baked oatmeal?

Once cooled, store leftover portions in an airtight container in the refrigerator for up to 3-4 days. Baked oatmeal also freezes well for longer storage, up to 1 month.

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Coffee Cake Baked Oatmeal
[Vegan]

Name: Coffee Cake Baked Oatmeal [Vegan]
Cook time: 30 min
Yield: 9
Ingredients: 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; 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

TM By: Taavi Moore

Author Bio

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

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A square slice of golden-brown vegan coffee cake baked oatmeal, topped with a crunchy pecan oat streusel, served on a white plate.

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Discover more recipes with these ingredients

Coffee Cake Baked Oatmeal [Vegan]

Dairy Free

Vegan

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.

Ingredients You Need for Coffee Cake Baked Oatmeal [Vegan]

Ingredients:

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

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How to Prepare Coffee Cake Baked Oatmeal [Vegan]

Preheat oven to 350 degrees. Grease an 8×8 baking dish.
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.
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.
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.