Whether I’m looking for an easy make-ahead breakfast for slow weekend mornings or a hearty homemade meal to enjoy during the week, I’m never disappointed with this baked oatmeal. It’s packed with warm cinnamon and vanilla-scented oats and topped with a crunchy oat and pecan streusel and a simple glaze. It brings flavor to my table that’s reminiscent of cinnamon rolls or a bakery-style muffin but with less sugar and less fuss.
Make it a well rounded breakfast
I like to serve this hearty baked oats with holiday-inspired flavors with homemade turkey sausage patties and eggs to add more muscle-building and blood sugar stabilizing protein to the meal.
When I’m on the go, I’ll tuck a piece into my favorite airtight container with a hardboiled egg or two to keep me going well into the morning.
Recipe Highlights
I fell in love with this cinnamon streusel baked oatmeal the very first time I tasted it, here’s why:
- Like all of our baked oatmeal recipes, this one is made with a handful of nutritious pantry staples, whole fruit, and eggs
- It can be made ahead of time and enjoyed for up to 5 days so it’s equally great for holiday brunches or busy weekday mornings
- A serving provides 9 grams of protein and 5 grams of fiber
- Oats are rich in soluble and insoluble fibers which can help with digestion and blood sugar regulation and are a good source of magnesium, potassium, thiamine (a B vitamin) and selenium (an antioxidant)
- The crunchy cinnamon-pecan streusel topping is easy to make but makes this baked oatmeal feel extra special
- This recipe uses coconut sugar in place of more processed white sugar to give it a warm, caramelized flavor but you can use brown sugar if you’d like
- I give you two options for the icing – melted coconut butter (naturally sugar-free) or a more traditional powdered sugar glaze
what You’ll need to make this Cozy baked oatmeal
These are the ingredients you’ll want to gather and a few substitutions to help ensure success every time.
- Quick oats – also called ‘quick cooking oats’. These are rolled oats that have been cut into small pieces so that they cook quickly. We use them in this recipe to give this baked oatmeal a more cake-like texture.
- If you only have old-fashioned oats you can pulse them in a food processor 5-10 times before using in the recipe
- Chia seeds – these not only act a binder they also add a bit of fiber. You can substitute ground flax meal if you’d like
- Baking powder, salt, and cinnamon – these pantry staples help the oat mixture rise in the oven and add flavor
- Pure maple syrup, coconut sugar and ripe banana – these naturally sweet additions give this cinnamon streusel baked oatmeal just the right amount of sweetness
- Eggs – I give an option for using a ‘flax egg’ to in the tip box and recipe card below if you want to make your baked oatmeal egg-free or plant-based
- Milk – You can use any kind of milk you prefer. Use a non-dairy alternative such as almond or soy milk to for a dairy-free option
- Butter – this adds richness to the recipe and can be replaced with vegan butter or coconut oil for dairy-free or plant-based
- Vanilla – accentuates the natural sweetness of the maple syrup and mashed banana
How to Make this Baked Oatmeal Egg-Free
To make this baked oatmeal egg-free, simply replace the egg(s) with ‘flax eggs’ in the recipe and bake as directed.
To make a ‘flax egg’, combine 1 tablespoon ground flax meal and 3 tablespoons water in a small bowl. Stir well and let stand 5-10 minutes to thicken then add to the recipe in place of the eggs.
Double this if the recipe calls for 2 eggs.
Two icing options to choose from
While the cinnamon streusel topping stands out on it’s own, adding a simple glaze takes this baked oatmeal over the top. And that’s especially true for those times when I’m looking for a way to make it extra special, like a holiday brunch or cozy slow Sunday morning with family. I love both of these options and find myself alternating between them because they’re both so good.
- Lower sugar icing option – simply melt coconut butter (also called ‘coconut manna’) to drizzle over the cooled baked oatmeal
- Traditional powdered sugar glaze – this one is just like my Grandma used to make and requires only three ingredients: powdered sugar, milk, and vanilla
How to Make Ahead and Store
I don’t know about you, but when life gets extra busy having breakfast already made and ready to reheat and eat not only gives me a few extra minutes to get my kids out the door but it also ensures that I don’t skip breakfast. I also love to make this baked oatmeal ahead of time to serve for a holiday brunch or simply cut it into individual pieces to stash in my freezer for another day.
Making it ahead is easy to do. Just follow the recipe as written but do not add the icing. Allow the baked oatmeal to cool on the counter for 2 hours before transferring the whole thing to the refrigerator to cool completely. Use within 5 days or freeze for longer storage. I recommend reheating in the microwave before serving if making this baked oatmeal ahead of time. Add the icing drizzle before serving.
How to Freeze
If you like to freeze this baked oatmeal whole for longer storage, prepare it in a baking dish with a tight fitting lid or wrap tightly with plastic wrap or aluminum foil after chilling overnight and place it in the freezer. For best results, use within three months.
Leftover pieces can also be individually wrapped and frozen for a quick breakfast or snack when you need it.
To use, thaw overnight in the fridge and microwave for 30-60 seconds or until heated through before serving.
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The Coziest Cinnamon Streusel Baked Oatmeal
A hearty make-ahead breakfast made with wholesome ingredients that tastes like a decadent bakery-style muffin or coffee cake.
Ingredients
For The Cinnamon-Streusel Topping:
- ½ cup quick cooking oats
- ⅓ cup coconut sugar (may sub brown sugar)
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter, cut into small pieces (may sub dairy-free butter)
For The Baked Oatmeal:
- 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 (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
For The Optional Drizzle (2 options):
Coconut Butter Icing:
- 2–3 tablespoons coconut butter, melted
Simple Icing:
- ½ cup powdered sugar
- 1 tablespoon milk of choice
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Mist an 8×8 or 9×9 baking dish with cooking spray; set aside.
- Make the cinnamon-streusel topping: In a small bowl, combine the ½ cup oats, coconut sugar, cinnamon, and cold butter. Using a fork or pastry cutter, cut the butter into the mixture until it resembles coarse crumbles. Set aside.
- In a medium bowl, combine the 2 ¾ cup oats, chia seeds, baking powder, cinnamon, and salt.
- Add the maple syrup, mashed banana, eggs, milk, melted butter, and vanilla. Stir together.
- Pour the batter into the prepared baking dish. Smooth evenly then sprinkle the prepared streusel topping over top. Bake for 30-35 minutes or until the center is set (firm to the touch), and the edges are lightly browned.
- Add the Option Icing, if desired (either the Coconut Butter Icing or the Simple Icing). To make the simple icing, in a small bowl combine powdered sugar, milk, and vanilla and stir until smooth. Add additional milk, 1 teaspoon at a time, if needed to achieve drizzly consistency.
- Remove from the oven, let cool for 10 minutes before cutting into 9 equal squares.
- Drizzle with icing of choice over the baked oatmeal.
- Keep in an airtight container in the refrigerator for up to 5 days or freeze in individual portions for up to 3 months.
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Notes
For dairy-free, use an unsweetened plant-based milk in place of the dairy milk, and use coconut oil or plant-based stick butter in place of the butter.
For egg-free, use a double flax egg. See blog post for notes.
Nutrition Information
- Serving Size: 1/9th of recipe
- Calories: 310
- Fat: 12 g
- (Sat Fat: 5 g)
- Sodium: 176 mg
- Carbohydrate: 44 g
- (Fiber: 5 g
- Sugar: 16 g)
- Protein: 9 g
- Cholesterol: 53 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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