Coffee Cake Baked Oatmeal (High Protein, High Fiber)
This Coffee Cake Baked Oatmeal is gluten-free, dairy-free, refined sugar-free, and high in fiber—making it the perfect breakfast or snack to prep for the week. It tastes like you’re diving into a rich, decadent slice of coffee cake, but in reality it’s packed with healthy fats, fiber, protein, and micronutrients for a balanced start to your day. Because who says you can’t have cake for breakfast?
I’ve been in my baked oatmeal era for what feels like years now. While I usually lean toward the single-serve, cake-textured kind, there’s something so satisfying about making a big batch, full of textures and flavors, ready and waiting in the fridge. It saves me from spending 20 minutes every time I want baked oats (though let’s be real, I still do that plenty on slower mornings).
Watch Me Make Coffee Cake Baked Oatmeal
If you’ve tried any of my single-serve baked oats recipes, you might end up loving this one even more. Not just because you won’t have to think twice about breakfast all week (it’ll be ready and waiting), but also because you can pack so many nutrients into one simple dish. Just bake, slice, store, and eat. It keeps beautifully in the fridge for up to 5 days or in the freezer for up to 2 months. Plus, it’s just as good hot or cold, depending on your mood and your schedule.
Because this baked oatmeal has the perfect mix of high fiber carbs, healthy fats, and plant-based protein, you won’t be crashing 30 minutes later. Instead, you’ll feel full, satisfied, and genuinely nourished until your next meal.
I love that this baked oatmeal has so many layers of flavor and texture. It’s soft and chewy from the oats, creamy from the coconut milk, and topped with a golden, crisp crumble that’s honestly borderline addictive. It truly tastes like coffee cake, but with way more benefits.
Why You’ll Love This
Balanced – Made with plant-based protein, high-fiber carbs from oats and banana, and nourishing fats from coconut milk or yogurt, this baked oatmeal hits all the macros.
Naturally Sweetened – Sweetened with bananas and dates only, no refined sugar, no weird additives, just real ingredients.
Easy to Make – Mix up the oatmeal, toss together the crumble, bake, and done. Minimal effort, maximum reward.
Dietary Friendly – Gluten-free, dairy-free, vegan, and refined sugar-free, perfect for almost any dietary need without sacrificing flavor.
What You’ll Need
Bananas – The main sweetener in the recipe. They lend a soft, fluffy texture to the baked oats and offer prebiotic fiber for gut health.
Coconut Yogurt – Adds creamy texture and a dose of healthy fats.
Coconut Milk – You can use any milk you like (dairy or non-dairy), but I love coconut milk for its rich, thick texture and those nourishing MCTs.
Almond Butter – Brings in healthy fats and a warm, nutty depth of flavor.
Vanilla Extract – A good quality vanilla makes all the difference.
Rolled Oats – I love using One Degree’s gluten-free, sprouted oats. They’re easier to digest and tested for glyphosates.
Flax/Chia/Hemp Seeds – A favorite blend for sneaking in extra nutrients and texture.
Vanilla Protein Powder – I love the one from Sprout Living (Code: FEEDYOURSOULSARI), but feel free to use any plant-based or whey protein you prefer.
Cinnamon – Adds that warm, comforting flavor you expect in a classic coffee cake.
Baking Powder – The leavening agent.
Salt – Balances out all of the flavors.
Almond Flour – The base of the crumble topping, and it adds healthy fats, a nutty flavor, and a soft crunch.
Date Sugar – Simply ground-up dates. Adds natural sweetness without refined sugar.
Date Syrup – Adds just enough moisture to help the crumble stick together while keeping things naturally sweet.
How To Make
Preheat the oven to 350F. Line a 8x8 square pan with parchment paper.
In a bowl add all the baked oats ingredients and stir until combined. Pour into the pan and smooth it to the sides with a spatula.
In a small bowl, add all the crumble ingredients and stir with a fork until it just sticks together, but is still crumbly. Sprinkle over the oatmeal base.
Bake for 25-30 minutes until set. (if the crumble starts to brown too much you can lightly cover it as it bakes)
Top with extra coconut yogurt and a drizzle of maple or date syrup, if desired. Enjoy!
What You’ll Need
8x8 Baking Pan - I love Caraway for a nontoxic option (Code: SARI)
Storage Containers -I love the ones from Caraway (Code: SARI) For meal prep (store individual slices in the fridge for 3-5 days or wrap individual slices in parchment, put them in a freezer safe storage bag and freeze for up to 2 months.
Frequently Asked Questions
Can I make this without protein powder?
Yes! Just replace the protein powder with extra oat flour. It’ll still work, but won’t have the same protein boost.
Is this good for meal prep?
Yes! Bake, store in the fridge, and just reheat when ready.
Can I make this without the crumble topping?
You can, but the crumble makes it taste like coffee cake! If you skip it, consider adding a drizzle of almond butter or yogurt on top after baking.
Coffee Cake Baked Oatmeal
Soft, spiced, and sweetened with dates, this gluten-free coffee cake baked oats recipe is a wholesome way to start your morning—or enjoy as a healthy snack. With a fluffy oat base and a cinnamon crumble topping, it taste just like a warm slice of coffee cake but are made with simple, nourishing ingredients. Perfect to make ahead for meal prep!
Ingredients
Instructions
Notes
Stays fresh in the fridge in an airtight container for a week. Or freeze for up to 2 months.
Like This Recipe?
💡 More breakfast recipes you’ll love: [Strawberry Banana Nutella Muffins] / [Chocolate Chip Banana Bread Baked Oats]