Coffee Cake Baked Oatmeal

Say hello to your newest breakfast best friend. It’s like dessert, but it’s also breakfast and it’s SO VERY GOOD. I asked you all what flavor baked oatmeal to make next, and you all voted this one and I’m so glad you did! It came out delectable. I was actually going for more of a crumbly topping, but I actually love the way this turned out! So I’m sticking with it, and I hope you love it too! Make sure to tag me if you try it out so I can see 🙂

Ingredients:

Base:

-3 cups quick oats (can also use rolled oats, but I prefer the consistency of the quick oats)

-2 cups unsweetened almond milk (can also sub with another milk)

-1/3 cup maple syrup (can also sub with honey)

-1/3 cup ghee, melted (can also use coconut oil)

-2 eggs

-1 tsp vanilla extract

-1 tsp cinnamon

-1 tsp baking powder

-1/2 tsp sea salt

Topping:

-1/3 cup almond flour (can also use flour, gluten-free flour, or oat flour)

-2/3 cup coconut sugar (can also use brown sugar)

-2 tsp cinnamon

-1/4 cup coconut oil (can also use ghee)

Directions:

Preheat oven to 350 degrees. Starting with ingredients only from the base, melt coconut oil or ghee and let cool. Add all wet ingredients into a large bowl. Add in the dry. Pour into a greased pan (I used 11×17). Mix together topping ingredients in a small bowl. Top the base with the topping. Bake 30-35 minutes. Let cool & enjoy!

Store in fridge overnight and warm up in the morning or enjoy it cold. Either way! It should stay good in the fridge for about a week & freezes beautifully! I just freeze it in a plastic bag and thaw it in the fridge overnight, and warm it up in the morning. You can warm it in the microwave or oven!