A Slow Morning Favorite — Let’s Talk Coffee Cake Baked Oatmeal

Alright, real talk: I first whipped up this Coffee Cake Baked Oatmeal on what was supposed to be “just another Sunday,” but the weather went all gloomy on me and, well, all bets were off. I found myself in those awful, fuzzy socks (the ones with a hole in the toe, but who’s looking?), craving something warm and a bit over the top. You know, the kind of breakfast you eat still in pajamas, coffee in hand, with crumbs everywhere. My gran used to insist oatmeal for breakfast wasn’t proper unless it had a heap of brown sugar and she always found some sneaky way to bake in more cinnamon than scientifically possible. I suspect this one would pass her test, though my version goes heavier on streusel—because why not?

And if you’re worried about this being one of those “healthy, barely tastes like anything” deals, take heart: this one is legit. It’s hearty like oatmeal should be, but the top gets all crumbly and sweet with that classic coffee cake vibe. And don’t be alarmed if you’re tempted to eat half the pan before anyone else wakes up. It’s a safe space here.

Why You’ll Love This (Or At Least, Why I Do)

I make this when the weather is rubbish or I just can’t face another bowl of sad, plain oats. It feels like dessert with breakfast-level effort—sort of like winning before 9 a.m.
My family (especially the youngest, who is deeply opposed to “mushy” foods) goes wild for this because of the crunchy top and those spicy-sweet swirls. They all think it’s way fancier than it is. I just don’t correct them.
Honestly, it reheats well! I used to think baked oatmeal had to be fresh, but this one’s even better on day two (when you get a crispier edge, which is The Dream).
If you’ve struggled with baked oatmeal being dry or bland (been there), this recipe actually keeps things moist inside. It took a few tries, but I landed on the just-right balance if I may say so.

Gather These Ingredients (And Don’t Stress About Brands)

2 cups old-fashioned rolled oats (don’t use quick oats! I tried, got porridge with a weird crust)
1 1/2 cups milk (I usually go with whole, but any milk—even oat milk—works fine. Almond is pretty good too.)
2 large eggs
1/3 cup maple syrup or honey (I lean toward maple if I can swing it; tastes more “coffee cake”)
1/3 cup plain Greek yogurt (sometimes I use sour cream if that’s what’s in the fridge)
1/4 cup melted butter (or coconut oil—I dunno, I like butter best, but you do you)
1 tsp vanilla extract (the cheap stuff is honestly fine; I won’t tell)
1 tsp ground cinnamon (sometimes I throw in a second, but I’m a fiend for spice)
1/2 tsp baking powder
1/4 tsp salt
For the streusel:
- 1/3 cup flour (all-purpose is just fine)
- 1/4 cup brown sugar (light or dark—I’ve even subbed coconut sugar once)
- 2 tbsp butter, cold and diced
- 1/2 tsp cinnamon
- Pinch of salt

How To Make Coffee Cake Baked Oatmeal (My Way)

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish—or, if you’re living wild, a 9-inch round cake pan does the trick too.
In a big bowl, whisk the eggs with milk, maple syrup (or honey), yogurt, melted butter, and vanilla. This is where I usually sneak a taste. It’s already tasty.
Dump in the oats, baking powder, cinnamon, and salt. Stir until all the oats are good and coated. It’ll look a bit messy (and not at all Instagram-worthy), but that’s okay.
Pour the mixture into your prepared baking dish and smooth out. Don’t fuss over perfection. Just wiggle the pan around so it’s roughly even.
For the streusel: In a small bowl, mix flour, brown sugar, cinnamon, and salt. Add the cold diced butter. Use your fingertips to squish it in until you get crumbly pebbles—think gravel, not sand.
Sprinkle the streusel generously over the oatmeal. I sometimes push a bit of streusel into the batter for little hidden nuggets. Up to you.
Bake for 35–40 minutes, until it’s set in the center and golden on top. Sometimes mine needs a few extra minutes depending on how cold my ingredients were, but a toothpick should come out mostly clean.
Let it cool for 10-15 minutes. If you dive in too soon, it kind of goes everywhere—but I do it anyway. Actually, maybe just let it set a bit.

Notes To Save You Some Guesswork

One time I forgot the baking powder—came out like a brick. Don’t skip it unless you fancy jaw exercise.
Oats soak up a bit more milk as they sit; if you like it extra soft, stir in a splash of milk when reheating.
I reckon raisins or chopped nuts would be grand mixed in, but my crowd mutinies if raisins appear.

Tweaks And Experiments (Some Better Than Others)

Once I tried a swirl of raspberry jam through the batter—delicious, but made it a bit soggy on the bottom. Maybe dollop on top next time?
Walnuts or pecans in the streusel work a treat. But don’t overdo or it’s more nut loaf than oatmeal. (Not that there’s anything wrong with nut loaf.)
I subbed coconut oil for butter in a pinch—pretty good, adds a little something extra if you like coconut.

Do You Need Fancy Equipment?

Look, if you own a stand mixer, more power to you, but I just use a big bowl and a cheap balloon whisk. And for the streusel: clean hands are the best tool. If you don’t have an 8×8 dish, use any similar size—just keep an eye on bake time. Last week I used a foil pie pan. Worked fine, just not as Instagram-cute. If you find yourself without any mixing bowls, a cleaned-out soup pot works—don’t ask me how I know.

Keeping (If You Wait That Long)

In theory, this keeps for three or four days covered in the fridge. Reheat a slice in the microwave with an extra splash of milk. In practice, it very rarely lasts longer than 24 hours at my house unless someone’s hiding it at the back of the fridge. And then, well, I usually find it anyway.

Best Ways To Serve (According To My Family)

We’re all about a scoop of vanilla yogurt or cold cream on top—a sort of pseudo-trifle situation. My kids have been known to dunk their slices directly in their hot chocolate (gets a bit messy, but it’s a laugh). I sometimes crumble some over sliced baked apples. But mostly, just slice and serve straight up, with strictly no judgment on portion size.

The Not-So-Secret Pro Tips

Don’t rush the cooling; I learned the hard way. If you try to slice warm, it can fall apart in big floppy chunks. Actually, I find it works better if you leave it for a solid ten minutes—even if patience isn’t your strong suit.
Let butter for the streusel stay properly cold—once I used melty butter in a hurry and wound up with a sandy, sad topping instead of those lovely pebbles.

FAQ From Friends (And My Mum, Who Always Asks)

Can I make this gluten free?: Easy—just sub the flour in the streusel for any all-purpose gluten-free blend, or even almond flour. Worked for me; texture was barely different.
What’s the best way to reheat this?: Technically, oven’s best at 300°F for 10ish minutes with a splash of milk. But honestly, I just use the microwave for 30 seconds. Still tastes fab.
Can I prep it the night before?: Mostly, yes! Sometimes I mix everything but the baking powder and add that just before baking in the morning. Streusel can be made ahead and kept cold.
Does it freeze well?: Honestly, never tried—I can’t get it to last that long. But my pal Lisa swears it’s fine; just wrap it well and defrost in the fridge overnight.
Do I need coffee IN my coffee cake baked oatmeal?: Nope—coffee cake in the name just means “perfect with coffee.” That confused me for years!

Right, if you’ve made it this far, gold star for you. Give it a go next time you need a proper treat for breakfast—or, heck, dessert. And if you have filling recommendations besides raisins (sorry, team anti-raisin here), let me know, I’m all ears. Enjoy!

Coffee Cake Baked Oatmeal