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
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
- Prep Time: 15 min
- Cook Time: 26 min
- Total Time: 41 minutes
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 8×11 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!
I did this cake today, with some modification (tigernut flour instead of almond, and some coconut flakes in the crust, etc) and i really like this recipe! So easy, but flavourful and like the contrast between the texture of the crumble and the oatmeal part (at least mine had this difference, not sure it should be like this). And also it inspired me to develop some apple-cinnamon autumn cake version of this 🙂 thank you for this recipe!
That sounds delicious, Dora – and funny enough I was thinking of turning this into an Apple Pie Baked Oatmeal too!
This baked oatmeal is perfect for weekday mornings (bake the night before). We had 6 servings in ours. Served with bacon making this much more exciting and MUCH tastier than the usual eggs and bacon for breakfast!