Description
This Coziest Cinnamon Streusel Baked Oatmeal is a warm and comforting breakfast dish featuring a delightful cinnamon-flavored oat base topped with a buttery streusel. Perfectly baked to golden perfection and optionally drizzled with a simple or coconut butter icing, it's an easy, nourishing, and delicious way to start your day.
Ingredients
Cinnamon Streusel Topping
- ½ cup quick cooking oats
- ⅓ cup coconut sugar (may substitute brown sugar)
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter, cut into small pieces (may substitute dairy-free butter)
Baked Oatmeal Base
- 2 ¾ cups quick cooking oats or regular rolled oats
- 1 ½ tablespoons chia seeds
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
- ¼ cup pure maple syrup
- 1 ripe banana, mashed (about ½ cup) or ½ cup applesauce
- 2 large eggs
- 2 cups milk of choice
- 2 tablespoons butter or coconut oil, melted
- 1 teaspoon pure vanilla extract
Optional Icing
- 2-3 tablespoons coconut butter, melted
- ½ cup powdered sugar
- 1 tablespoon milk of choice
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly mist an 8×8 or 9×9 inch baking dish with cooking spray and set it aside for later.
- Make the Cinnamon-Streusel Topping: In a small bowl, combine ½ cup quick cooking oats, ⅓ cup coconut sugar, 1 teaspoon ground cinnamon, and 3 tablespoons cold butter cut into small pieces. Use a fork or pastry cutter to cut the butter into the mixture until it forms coarse crumbles. Set aside.
- Mix Dry Ingredients for Base: In a medium bowl, stir together 2 ¾ cups oats, 1 ½ tablespoons chia seeds, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ¼ teaspoon fine salt until evenly combined.
- Combine Wet Ingredients: Add ¼ cup pure maple syrup, ½ cup mashed ripe banana (or applesauce), 2 large eggs, 2 cups milk of your choice, 2 tablespoons melted butter or coconut oil, and 1 teaspoon pure vanilla extract to the dry ingredients. Mix thoroughly until well combined into a batter.
- Assemble and Bake: Pour the batter into the prepared baking dish and smooth the top evenly. Sprinkle the prepared cinnamon-streusel topping evenly over the batter. Bake in the preheated oven for 30-35 minutes, or until the center is set (firm to the touch) and the edges are lightly browned.
- Prepare Optional Icing: If desired, prepare a simple icing by mixing ½ cup powdered sugar, 1 tablespoon milk of choice, and ½ teaspoon vanilla extract in a small bowl. Stir until smooth, adding extra milk 1 teaspoon at a time to achieve a drizzly consistency.
- Cool and Cut: Remove the baked oatmeal from the oven and allow it to cool for about 10 minutes. Then cut into 9 equal squares.
- Serve with Icing: Drizzle the baked oatmeal squares with your choice of icing—either the melted coconut butter topping or the simple powdered sugar icing.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze individual portions for up to 3 months.
Notes
- You can substitute brown sugar for coconut sugar in the streusel topping if preferred.
- Use dairy-free butter or coconut oil to make this recipe vegan-friendly.
- If bananas aren’t available, applesauce works well as a binding and sweetening agent.
- Quick cooking oats will produce a slightly softer texture, whereas rolled oats add more chewiness.
- Be sure to fully cool the baked oatmeal before icing to prevent melting the icing too much.
- Store leftovers properly to maintain freshness and freeze if making ahead.
