Cinnamon Coffee Cake Baked Oatmeal

Prep Time 15 min Cook Time 26 min

Ingredients

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

Crumblepan>

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

Directions

  1. In a large bowl, mix together the rolled oats, flaxseed, cinnamon, baking soda, sea salt and nutmeg. 
  2. In a separate medium bowl, whisk together the eggs, almond milk, maple, vanilla and vinegar. Stir into the oat mixture until well combined. 
  3. 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. 
  4. Spread the oatmeal evenly into the prepared dish and bake for 10 minutes. 
  5. Meanwhile, in a small bowl, whisk together the dry crumble ingredients and then stir in the ghee until you achieve a wet sandy mixture. 
  6. 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. 
  7. Remove and let cool 10-15 minutes before slicing and serving with the piped frosting, if desired. Best served warm!

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