Coffee Cake Baked Oatmeal Breakfast Recipe

My Morning Secret

I love a slow morning. The sun comes in. The kitchen is quiet. That’s when I make this. It’s coffee cake, but for breakfast. Isn’t that a lovely idea?

It fills the house with a cinnamon hug. My grandson calls it “cookie oatmeal.” I still laugh at that. It feels like a treat, but it’s good for you too. That matters. Starting the day with something sweet and steady is a small joy.

Why This Works

This is not your mushy oatmeal. Baking it changes everything. The oats get chewy. The top gets crisp. The eggs and milk hold it together like a cozy blanket.

Fun fact: The baking powder is the magic lift. It makes the oatmeal puff up nice and light. You just mix wet and dry. Then you crumble the streusel with your fingers. I love that part. It’s like playing in the dirt, but tastier.

A Little Story for You

I first made this on a snowy day. My cupboard was almost bare. I had oats, eggs, and spices. I thought, “Let’s try.” The smell brought everyone to the kitchen. We ate it straight from the pan.

Now it’s our snow day recipe. Food memories matter. They stick with you longer than the meal. Do you have a special bad-weather food? I’d love to hear about it.

Making It Your Own

This recipe is a friend, not a boss. Use honey if you have it. Use any milk you like. The coconut oil makes it taste a bit tropical. Butter makes it taste like home.

The streusel is the best bit. Use your fingers to rub the cold butter in. You want little pebbles of flavor. Doesn’t that smell amazing already? What’s your favorite add-in? A handful of blueberries? Some chopped apple? Tell me your idea.

Let’s Talk About Leftovers

Let it cool a bit before you cut. This patience makes clean slices. It’s worth the wait. The middle will be soft, the top crunchy.

It keeps for days in the fridge. A square warms up fast. It’s a ready-made good morning. Do you think you’ll eat it all in one day, or save some for later? I can never decide.

Ingredients:

Ingredient	Amount	Notes
Old-fashioned rolled oats	2 cups	Main
Baking powder	1 teaspoon	Main
Cinnamon	1 teaspoon	Main
Nutmeg	¼ teaspoon	Main
Salt	¼ teaspoon	Main
Eggs	2 large	Main
Milk	1 ¾ cups	Main, dairy or non-dairy
Maple syrup or honey	¼ cup	Main
Vanilla extract	1 teaspoon	Main
Melted coconut oil or butter	¼ cup	Main
Rolled oats	¼ cup	Streusel Topping
Almond flour or all-purpose flour	¼ cup	Streusel Topping
Brown sugar or coconut sugar	2 tablespoons	Streusel Topping
Cinnamon	½ teaspoon	Streusel Topping
Butter or coconut oil	2 tablespoons	Streusel Topping, cold and cubed

My Cozy Coffee Cake Baked Oatmeal

Good morning, sunshine. Let’s make a warm breakfast. It smells like a hug from my old kitchen. This dish is like coffee cake and oatmeal had a baby. It’s sweet, spiced, and wonderfully filling. I love making it on lazy Sundays. The whole house fills with a cinnamon smell. Doesn’t that sound perfect?

Here is how we make it. Just follow these simple steps. I’ll tell you a little story as we go.

Step 1: First, turn your oven to 350°F. Grease your 8×8 dish lightly. This stops everything from sticking. I use a little butter on a paper towel. My grandson calls this “painting the pan.” I still laugh at that.

Step 2: Grab a big bowl. Mix your oats, baking powder, cinnamon, nutmeg, and salt. Stir them with a spoon. This is the cozy base of our breakfast. The spices make it smell like autumn.

Step 3: Now, get another bowl. Crack in two eggs. Whisk them with your milk, maple syrup, vanilla, and melted oil. (My hard-learned tip: let the melted oil cool a bit before adding. We don’t want scrambled eggs!). Whisk until it looks smooth and creamy.

Step 4: Pour your wet mix into the dry mix. Stir it all together. It will look a bit runny. That’s just right. Pour it into your waiting dish. Spread it out nice and even.

Step 5: Time for the best part! The streusel. In a small bowl, mix oats, flour, sugar, and cinnamon. Add cold, cubed butter. Use your fingers to squish it. Make a crumbly, sandy topping. Do you like your streusel chunky or fine? Share below!

Step 6: Sprinkle those crumbs all over the top. Pop the dish in the oven. Bake for 35 to 40 minutes. You’ll know it’s done when the top is golden. Your kitchen will smell amazing.

Step 7: Take it out and let it sit. Wait about 10 minutes. This lets it firm up for slicing. It’s so hard to wait, I know. But it’s worth it. Serve it warm and enjoy.

Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Yield: 6 servings
Category: Breakfast, Brunch

Three Fun Twists to Try

This recipe is like a favorite sweater. You can dress it up different ways. Here are three ideas I love. They make it feel new again.

Berry Burst: Gently fold a cup of fresh blueberries into the batter. They pop with sweet juice in every bite.

Apple Pie Style: Add one chopped apple to the dry mix. Use a tart one, like Granny Smith. It tastes like dessert for breakfast.

Chocolate Chip Joy: Mix a handful of dark chocolate chips into the batter. They melt into little pockets of happiness.

Which one would you try first? Comment below!

Serving It Up Just Right

This baked oatmeal is wonderful all on its own. But sometimes, I like to make it fancy. A dollop of vanilla yogurt on top is lovely. A drizzle of extra maple syrup never hurts. For a special brunch, add a side of crispy bacon. The salty crunch is perfect with the sweet oats.

What to drink? A cold glass of milk is my classic choice. It just belongs here. For the grown-ups, a hot cup of coffee with cream pairs beautifully. It turns breakfast into a quiet moment.

Which would you choose tonight?

Keeping Your Coffee Cake Oatmeal Cozy

This baked oatmeal keeps well. Let it cool completely first. Then cover the dish tightly. It will stay fresh in your fridge for four days. You can also freeze it for two months. Just cut it into squares first. Wrap each piece well. This stops freezer burn.

I love making a batch on Sunday. It gives me quick breakfasts all week. I once forgot to wrap a piece. It got dry and sad. Now I never skip that step! Storing food well saves time and money. It means a good breakfast is always ready.

To reheat, warm a square in the microwave. Use a low power setting for 30 seconds. You can also warm it in the oven. This makes the topping crispy again. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes bakes don’t turn out perfect. That’s okay. Here are easy fixes. Is your oatmeal too wet in the middle? Just bake it five minutes longer. The center should feel set when touched.

Is your streusel not crumbly? Your butter might be too soft. I remember when mine melted into a paste. Using cold butter is the secret. Crumble it with your fingers until it looks like peas.

Does it taste bland? Your spices might be old. Fun fact: ground spices lose their power after about six months. Fresh spices make flavors sing. Getting these little things right builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use certified gluten-free oats. Use almond flour for the streusel too.

Q: Can I make it ahead?
A: Absolutely. Mix the wet and dry ingredients separately the night before. Combine them in the morning.

Q: What are easy ingredient swaps?
A: Use any milk you like. Swap maple syrup for honey. Use applesauce instead of oil.

Q: Can I double the recipe?
A: You can. Use a 9×13 inch baking dish. You may need a few extra minutes to bake.

Q: Any optional add-ins?
A: Try adding a handful of blueberries or chopped apples to the batter before baking. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe finds its way to your table. I love knowing families are sharing a warm breakfast. It starts the day with a little sweetness. Food is about love and memory.

I would be so delighted to see your creation. Have you tried this recipe? Tag us on Pinterest! Your photos and stories make my day. Thank you for letting me into your kitchen.

Happy cooking!
—Chloe Hartwell.