Chewy, cinnamony, crumble topping-y…this vegan and gluten free Coffee Cake Baked Oatmeal has it all!
Author:Alexa [fooduzzi.com]
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:2 servings
Category:Brunch
Method:Bake
Diet:Vegan
Ingredients
1 cup + 1 Tbsp. rolled oats, divided
1/2-1 tsp. + 1/4 tsp. ground cinnamon, divided
1/2 Tbsp. + 1 tsp. maple syrup, divided
pinch salt
pinch baking powder (optional, for extra fluffiness)
1 cup milk
1 Tbsp. coconut butter (I would assume regular butter would work, too)
Instructions
Preheat the oven to 375 degrees F.
Add 2/3 cup rolled oats, 1/2-1 tsp. cinnamon, 1/2 Tbsp. maple syrup, salt, baking powder, and milk to a small bowl. Mix until combined. Pour into 2 14-oz baking ramekins and bake for 10 minutes.
While the base is baking, create the crumble. Add remaining 1/3 cup oats into a small food processor and blend until a moderately fine flour forms (a few oaty bits are OK). Remove one Tbsp. of the flour and add an additional Tbsp. of whole rolled oats for a contrasting texture. Pour into a small bowl.
Melt coconut butter, and add it to the oat flour. Add 1 tsp. maple syrup, and mix with a fork until crumbles form.
After 10 minutes, carefully remove ramekins from the oven and sprinkle the crumble on top. Return to the oven for an additional 5-10 minutes, or until the oatmeal is baked to your liking. Serve hot, and top with additional maple syrup if desired.