Espresso Cake Baked Oatmeal – Consuming Fowl Meals

Espresso cake and oatmeal mix to make this espresso cake baked oatmeal! It’s full of cinnamon goodness and has a scrumptious streusel topping. Gluten-free, vegan and excellent for meal prep.

In the event you’re a fan of espresso cake you’re going to like this new espresso cake baked oatmeal recipe! It’s loaded with tons of cinnamon taste and has a scrumptious crumble topping. Serve it with a drizzle of coconut butter and also you’ve received the last word wholesome deal with for breakfast!

And in the event you love espresso cake you’ll want to take a look at my vegan espresso cake and pumpkin espresso cake recipe!

Why You’ll Love This Recipe

• The cinnamon crumble topping is chef’s kiss!
• It has all of the flavors of traditional espresso cake, however in oatmeal kind.
• Good for meal prep!
• It’s gluten-free, dairy-free and vegan!

Elements Wanted

• rolled old school oats – my fave model is Bob’s Pink Mill gluten-free quaint rolled oats.
• milk – I like utilizing unsweetened almond milk, however any non-dairy milk will work. You can also make your individual following my selfmade almond milk recipe.
• maple syrup – pure maple syrup is the right pure sweetener to make use of for baked oatmeal for my part! Simply you’ll want to use pure maple syrup, not the bogus sort labeled “pancake syrup” and constituted of corn syrup… NOT the identical!
• ripe bananas – mashed ripe bananas will act as a binding agent whereas offering loads of added sweetness.
• floor flaxseed – as a substitute of an egg we’re utilizing flaxseed to assist bind the dish collectively. In the event you don’t want this recipe to be vegan, you’ll be able to swap the flaxseed for 1 common egg.
• coconut oil – so as to add moisture to the baked oatmeal. I’ve bought a number of totally different manufacturers of coconut oil earlier than, however Nutiva natural additional virgin coconut oil is my favourite.
• vanilla extract – taste enhancer!
• cinnamon – a obligatory spice for this baked oatmeal.
• baking powder – helps the baked oatmeal rise.
• sea salt – brings all of the flavors collectively.
• coconut butter – for drizzling on high. You possibly can simply make your individual coconut butter at dwelling or use store-bought.
• crumb topping – cant have espresso cake baked oatmeal with out the crumb topping. To make this we’re combining coconut sugar, oat flour, cinnamon and coconut oil.

How you can Make

Prep: Preheat the oven to 375°F and spray an 8×8 inch sq. baking dish with cooking spray.

Make crumb topping: In a small bowl mix topping elements. Put aside.

Mix elements: Stir oats, cinnamon, baking powder, sea salt, almond milk, maple syrup, flaxseed, coconut oil, vanilla and mashed bananas collectively in a big mixing bowl.

Add topping: Pour oatmeal combination into the ready baking pan. Sprinkle crumble topping on high of baked oatmeal.

Bake: Bake for 35-40 minutes or till the topping is calmly browned and the toothpick comes out clear.

Serve: Let cool for 10-Quarter-hour, portion into 6 items and serve heat with a drizzle of coconut butter.

Substitutions & Notes

• Rolled oats: rolled oats work finest for baked oatmeal and I don’t advocate swapping them for fast oats or metal reduce oats because the liquid ratio and prepare dinner time will differ. In the event you’re on the lookout for a baked oatmeal recipe that’s made with metal reduce oats I counsel trying out this baked metal reduce oatmeal recipe as a substitute.
• Baking powder: I’ve made baked oatmeal earlier than with out the baking powder and it turned out simply wonderful, so in the event you don’t have any readily available you need to be wonderful to skip it!
• Flaxseed: in the event you don’t have flaxseed readily available, chia seeds or 1 egg will work instead.
• Milk: any kind of milk you want, reminiscent of cow’s milk, soy milk, oat milk, coconut milk, almond milk, or coconut milk.
• Maple syrup: any liquid sweetener like honey, agave or monk fruit maple syrup will work as a substitute of maple syrup.
• Coconut oil: butter, ghee or any impartial oil like avocado oil or olive oil will work instead. I’ve additionally made baked oatmeal with out coconut oil and it turned out simply wonderful!
• Bananas: in the event you don’t have ripe bananas, you would use applesauce.
• Coconut butter: in the event you don’t have coconut butter, you’ll be able to skip the icing or drizzle it with nut butter. You would additionally make icing by whisking collectively powdered sugar and almond milk.
• Coconut sugar: in the event you don’t have coconut sugar for the crumb topping you should utilize brown sugar, white sugar or every other kind of granulated sugar.
• Oat flour: as a substitute of oat flour for the topping, you should utilize all-purpose flour, complete wheat flour or almond flour.

What to Serve With Baked Oatmeal

How you can Retailer Leftovers

Baked oatmeal is nice for meal prep. You possibly can retailer it in an hermetic container within the fridge for 4-5 days or within the freezer for as much as 3 months. When freezing, I like to recommend chopping the oatmeal into parts, wrapping every in plastic wrap and inserting the parts in a big freezer bag. The person servings make it simpler to reheat.

To reheat the complete pan of baked oatmeal: cowl with foil and reheat within the oven at 350ºF for about 20 minutes or till heat.

To reheat particular person parts: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can too reheat within the microwave for 1 minute. As soon as heat, add your toppings and revel in!

Extra Baked Oatmeal Recipes

Be sure you take a look at all of my baked oatmeal recipes in addition to all the favored oatmeal recipes right here on EBF.

Espresso Cake Baked Oatmeal

Espresso cake and oatmeal mix to make this espresso cake baked oatmeal! It is full of cinnamon goodness and has a scrumptious streusel topping. Gluten-free, vegan and excellent for meal prep.

Serving: 1/6 Energy: 347kcal Carbohydrates: 54g Protein: 8g Fats: 12g Saturated Fats: 6g Monounsaturated Fats: 1g Sodium: 340mg Fiber: 7g Sugar: 17g

DID YOU MAKE THIS RECIPE?

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