Coffee Cake Baked Oatmeal (Protein Recipe)

Let’s be real—oatmeal sometimes gets a bad rep. It’s often seen as that boring, flavorless, sad bowl of mush you eat when you’re trying to be healthy. 

But not today. Today, we’re turning oats into something magical. Something fluffy, cozy, and topped with a golden, crunchy streusel. 

Enter: Coffee Cake Baked Oatmeal.

This is not your average oatmeal situation. We’re talking warm cinnamon-spiced oats, vanilla protein powder for a boost, naturally sweet mashed bananas, and a pecan oat streusel that takes it over the top. 

The texture? Soft, slightly chewy, and just the right amount of cake-like. 

The flavor? Like a hug in breakfast form. 

And yes, before you ask—this tastes like actual coffee cake (minus the refined sugar overload).

And let’s not forget that streusel topping. Buttery, nutty, cinnamon-y goodness that adds the perfect crunch to every bite. 

Plus, this entire recipe is gluten-free, refined sugar-free, and packed with protein, so you can feel real good about eating cake for breakfast.

Make a big batch for meal prep, serve it warm with a drizzle of maple syrup, or pair it with your morning coffee for peak cozy vibes. Either way, your breakfast just got a serious upgrade. Let’s bake!

If you prefer individual portions of baked oats you may enjoy my 21 Protein Baked Oats Recipes.

WHY YOU’LL LOVE THIS COFFEE CAKE BAKED OATMEAL RECIPE

• It’s cake for breakfast – But healthier, packed with protein, and actually keeps you full.
• Big batch-friendly – Make once, eat all week. Just store leftovers in a mason jar in the fridge and reheat as needed.
• Refined sugar-free & gluten-free – No weird ingredients, just wholesome goodness.
• That streusel topping is everything – Trust me, you’ll want to put it on everything.

SIMPLE INGREDIENTS YOU NEED FOR THE PROTEIN COFFEE CAKE BAKED OATMEAL

You will need the following ingredients listed below to make this baked oatmeal (the exact measurements, nutrition information and full recipe are all in the printable recipe card below):

• Gluten-free rolled oats – The heart of this recipe, bringing fiber and a perfect baked texture. Blend half of your oats into oat flour for a more fluffy texture.
• Baking powder – Gives the oats a little lift.
• Ground Cinnamon & Nutmeg – The warm spice duo that makes it taste like classic coffee cake.
• Vanilla protein powder – Adds grams of protein and a hint of sweetness.
• Bananas – Mashed up for natural sweetness and a soft, cake-like texture.
• Pure maple syrup – A natural, refined sugar-free way to sweeten things up. Can also use a monk fruit maple syrup or pancake syrup for lower sugar option.
• Vanilla extract – Adds depth and enhances all the warm flavors.
• Eggs – Helps bind everything together and adds richness.
• Unsweetened almond milk – Keeps it dairy-free while keeping the oats moist. Any non-dairy milk will work such as oat milk, soy milk, coconut milk, or even cow’s milk.
• Walnuts – Adds crunch and a rich, nutty flavor.
• Brown sugar – Because a streusel needs that classic, caramelized sweetness.
• Gluten-free all-purpose flour – Just a little for that perfect crumbly texture.
• Melted coconut oil – Binds the streusel together and gives it a slightly buttery feel.

HOW TO MAKE THE EASY COFFEE CAKE BAKED OATS RECIPE

1. Preheat & Prep – Set your oven to 350°F (175°C) and grease a 8×8 inch baking dish with coconut oil or cooking spray. Then add half of your gluten-free rolled oats to a high speed blender and process into a fine flour.
2. Mix Dry Ingredients – In a large bowl, combine oats, oat flour, baking powder, cinnamon, nutmeg, and vanilla protein powder.
3. Mash & Mix Wet Ingredients – In a separate bowl, mash the bananas until smooth, then whisk in the maple syrup, vanilla extract, eggs, and almond milk. Pour into the dry ingredients and stir until combined.
4. Prepare the Streusel – Add walnuts, oats, brown sugar, cinnamon, flour, and melted coconut oil to a food processor. Pulse a few times until a crumbly, textured streusel forms. Should resemble wet sand.
5. Assemble & Bake – Pour the oatmeal mixture into the prepared baking dish and evenly sprinkle the blended pecan oat streusel over the top. Bake for 30-35 minutes, or until the top is golden brown and the oatmeal is set.
6. Cool & Serve – Let it cool slightly before slicing. Serve warm with a drizzle of maple syrup, Greek yogurt, coconut butter or a drizzle of vanilla icing!

TIPS AND TRICKS FOR BEST RESULTS

• Blend the Streusel for a Bakery-Style Topping – Using a food processor to pulse the pecans, oats, and brown sugar creates a perfectly crumbly, even-textured streusel. No big chunks—just golden, buttery goodness.
• Use Overripe Bananas for Natural Sweetness – The riper, the better! They add moisture and sweetness without needing extra sugar. If your bananas aren’t ripe enough, mash them well and add an extra drizzle of maple syrup.
• Measure Your Oats Correctly – Use gluten-free rolled oats, not quick oats or steel-cut oats, for the best chewy, cake-like texture.
• Don’t Overmix the Batter – Stir the wet and dry ingredients until just combined to avoid dense baked oats. A few lumps are totally fine.
• Let the Batter Rest for 5 Minutes Before Baking – This helps the oats absorb the liquid for a fluffier final texture.
• Bake Until Golden Brown & Set – The center should be firm but slightly soft. If a toothpick inserted in the middle comes out mostly clean, it’s done.
• Let It Cool Slightly Before Serving – This allows the flavors to settle and makes slicing easier. But let’s be real—you’re probably diving in while it’s still warm.
• Customize Your Streusel – Add chopped walnuts or almonds, swap brown sugar for coconut sugar, or throw in a sprinkle of sea salt for an extra flavor boost.
• Make It Dairy-Free & Vegan-Friendly – Swap eggs for flax eggs and use a dairy-free Greek-style yogurt on top for a vegan version.
• Meal Prep Like a Pro – Bake a big batch, store in the fridge for up to 3 days, and reheat in the microwave or oven for a quick, warm breakfast all week.
• Pair It with Coffee for the Ultimate Experience – Because what’s coffee cake baked oatmeal without actual coffee?

STORING LEFTOVER NEW COFFEE CAKE OATMEAL

• Refrigerate for Freshness – Store leftovers in an airtight container or cover the baking dish with plastic wrap and keep in the fridge for up to 3 days.
• Reheat Like a Pro – Warm individual servings in the microwave for 30-45 seconds or reheat in a 300°F oven for a few minutes to bring back that fresh-from-the-oven feel.
• Freezing for Meal Prep – Slice into portions, wrap them tightly in plastic wrap, and place them in a freezer-safe container. They’ll last up to 3 months. Thaw overnight in the fridge and reheat before serving.
• Avoid Soggy Streusel – If freezing, reheat in the oven to crisp up the streusel topping instead of microwaving.
• Grab-and-Go Option – Store individual slices in mason jars or meal prep containers for an easy, quick breakfast all week.

FAQS

CAN I USE STEEL CUT OATS INSTEAD OF ROLLED OATS?

No, steel-cut oats take a long time to cook and won’t soften properly in this recipe. Stick with gluten-free rolled oats for the best results.

WHAT SIZE BAKING DISH SHOULD I USE?

A square baking dish (8×8 or 9×9 inches) is ideal for evenly baked oatmeal. If doubling the recipe, use a prepared baking pan like a 9×13-inch dish and bake for a few extra minutes.

HOW DO I KNOW WHEN MY COFFEE CAKE BAKED OATMEAL IS DONE?

Bake for 30-35 minutes at 350°F. The top should be golden brown, and a toothpick inserted into the center should come out clean. Let it rest for 10-15 minutes before slicing to allow the texture to set.

CAN I USE HOMEMADE ALMOND MILK TO MAKE THESE PROTEIN BAKED OATS?

Definitely! If you have a homemade almond milk recipe, go for it—it’ll work just as well as store-bought. I have a delicious Roasted Homemade Almond Milk Recipe on the blog as well!

CAN I ADD MIX-INS FOR EXTRA TEXTURE AND FLAVOR?

Great idea! Try chia seeds, chopped nuts, or even a drizzle of cold brew coffee for extra flavor.

More Healthy Breakfast Ideas With Oats You May Like To Try!

• Biscoff Baked Oats
• Lemon Poppy Seed Baked Oats
• Chocolate Zucchini Baked Oats
• Banana Bread Baked Oatmeal
• Sugar Cookie Baked Oats
• Pumpkin Spice Baked Oatmeal
• Brownie Batter Baked Oats
• Red Velvet Protein Baked Oats
• Cosmic Brownie Baked Oats
• Gingerbread Chocolate Chip Baked Oats
• Peppermint Mocha Overnight Oats
• Easy Eggnog Baked Oats
• Gluten Free Carrot Cake With Cream Cheese Frosting
• Protein Cookie Dough Baked Oats
• Tiramisu Baked Oatmeal
• Banana Bread Baked Oatmeal
• Chocolate Peanut Butter Baked Oatmeal

Continue to Content

Yield: 6-9 servings

Coffee Cake Baked Oatmeal (Protein Recipe)

Print

Coffee Cake Baked Oatmeal is a cozy, protein-packed breakfast with warm spices, a crunchy pecan streusel, and zero refined sugar. The perfect meal prep treat!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

COFFEE CAKE OATMEAL

• 2 cups gluten-free rolled oats (1 cup blended into flour)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 scoops vanilla protein powder
• 2 mashed bananas
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• 2 eggs
• 1 cup unsweetened almond milk

WALNUT TOPPING

• 1/4 cup gluten-free rolled oats
• 1/2 cup nuts of choice (I used walnuts)
• 1 tbsp gluten-free all purpose flour
• 1/2 tsp ground cinnamon
• 1/3 monk fruit brown sugar
• 1/4 cup melted coconut oil

VANILLA GLAZE (optional)

• 1/2 cup powdered sugar
• 1 tbsp whole milk or unsweetened almond milk
• 1/2 tsp vanilla extract

Instructions

1. Set your oven to 350°F (175°C) and grease a 8x8 inch baking dish with coconut oil or cooking spray. Then add half of your gluten-free rolled oats to a high speed blender and process into a fine flour.
2. In a large bowl, combine oats, oat flour, baking powder, salt, cinnamon, nutmeg, and vanilla protein powder.
3. In a separate bowl, mash the bananas until smooth, then whisk in the maple syrup, vanilla extract, eggs, and almond milk. Pour into the dry ingredients and stir until combined.
4. Add oats, walnuts, flour, cinnamon brown sugar, brown sugar and melted coconut oil to a food processor. Pulse a few times until a crumbly, textured streusel forms. Should resemble wet sand.
5. Pour the oatmeal mixture into the prepared baking dish and evenly sprinkle the blended walnut oat streusel over the top. Bake for 30-35 minutes, or until the top is golden brown and the oatmeal is set.
6. Let it cool slightly before slicing. Serve warm with a drizzle of maple syrup, Greek yogurt, coconut butter or a drizzle of vanilla icing!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 438Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 64mgSodium: 351mgCarbohydrates: 51gFiber: 7gSugar: 18gProtein: 16g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

IF YOU MAKE THIS GLUTEN-FREE OATS RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS GREAT RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails