Servings: 9 1x
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.
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