This fall-inspired Cinnamon Coffee Cake Baked Oatmeal includes lightly sweetened gluten-free cinnamon baked oatmeal base topped with an easy coffee cake crumble. Nutritious enough for breakfast and yummy enough for a treat! Dairy-free option.
As we head into everyone’s favorite baking season, I wanted to create a comfy, cozy recipe that the whole family could dive into at anytime of the day. This Gluten-Free Cinnamon Coffee Cake Baked Oatmeal is sweetened just enough that it could be served as a special occasion breakfast or brunch or even as a holiday dessert.
This recipe combines the flavors and crumble topping of Coffee Cake with a traditional baked oatmeal base. I chose to use Bob’s Red Mill Gluten-Free Rolled Oats as oats can be cross-contaminated with gluten. These rolled oats are desired for this recipe versus steel cut or quick cooking oats – and you can get a big bag for under $10 at most grocery stores!
I’ve been recently able to tolerate gluten-free oats here and there without the headaches I used to get from them! Another example of how bodies are constantly changing and healing when treated with care and attention – even if it takes years to be able to eat a bowl of oatmeal again!
What’s in Baked Oatmeal?
- Rolled Oats: can’t make traditional baked oatmeal without these!
- Ground Flaxseeds: extra nutrients but can be left out
- Eggs: holds it all together and helps it rise slightly
- Almond Milk: my dairy-free milk of choice
- Vanilla Extract
- Baking Soda
- Sea Salt
If you haven’t noticed – I try to make all of my recipes as pantry-friendly as possible. If I have the ingredients on hand in my minimalist kitchen, my hope is you do too (or at least most of them!)
Be sure to source gluten-free oats if you are gluten-free. It will say it on the bag. I like this big bag of gluten-free rolled oats from Bob’s Red Mill.
How do you make Cinnamon Coffee Cake Baked Oatmeal?
- It’s easy! You’ll combine the dry baked oatmeal ingredients in a bowl and then mix with the wet ingredients. Let it soak for 10 minutes then transfer to a greased glass baking dish.
- While the oatmeal is par-baking, you’ll make the simple gluten-free Coffee Cake crumble out of almond flour, coconut sugar, cinnamon, sea salt and ghee, coconut oil or butter.
- Sprinkle the Coffee Cake crumble evenly over the par-baked oatmeal and return it to the oven to finish baking.
- Drizzle with a little piped vanilla frosting for a fun breakfast, brunch of mid-afternoon treat!
If you’re looking for a grain-free take on baked oatmeal, I highly recommend my Baked Carrot Banana Bread N’Oatmeal from my cookbook The Healing Kitchen (page 138) or you can find the recipe as a guest post on Autoimmune Wellness.
Carrot Banana Baked N’Oatmeal (page 138 The Healing Kitchen) if you’re looking for a grain-free baked “oatmeal” recipe!
If you’re looking for other gluten-free breakfast ideas, check out:
- Gluten Free Breakfast Pizza – with an easy crust, fluffy scrambled eggs, crisp bacon and melted cheese – perfect make ahead dish!
- Whole30 Breakfast Meatballs – mixed with shredded sweet potato and zucchini for a healthy bite on the go
- Gluten-Free Protein Breakfast Cookies – a hearty grain-free cookie with shredded carrots, raisins, sunbutter and sunflower seeds
Cinnamon Coffee Cake Baked Oatmeal
2 cups rolled oats (gluten-free)
2 tablespoons flaxseed meal
1 tablespoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground nutmeg
2 large eggs, whisked
1 cup unsweetened vanilla almond milk (or unflavored)
1/4 cup maple syrup
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1/2 cup almond flour
1/4 cup coconut sugar
2 teaspoons ground cinnamon
2 tablespoons + 1 teaspoon ghee, butter or coconut oil (room temperature, soft but not melted)
2 tablespoons Simple Mills Vanilla Frosting, piped from a plastic bag
- In a large bowl, mix together the rolled oats, flaxseed, cinnamon, baking soda, sea salt and nutmeg.
- In a separate medium bowl, whisk together the eggs, almond milk, maple, vanilla and vinegar. Stir into the oat mixture until well combined.
- Preheat the oven to 350 degrees. Allow the oats to soak for 10 minutes while the oven preheats. Grease a 8x11 inch glass baking dish with oil on the bottoms and sides.
- Spread the oatmeal evenly into the prepared dish and bake for 10 minutes.
- Meanwhile, in a small bowl, whisk together the dry crumble ingredients and then stir in the ghee until you achieve a wet sandy mixture.
- Sprinkle the crumble evenly over the par-baked oatmeal then return to the oven for another 12 to 14 minutes to finish baking ensuring you do not over-bake.
- Remove and let cool 10-15 minutes before slicing and serving with the piped frosting, if desired. Best served warm!