Coffee Cake Baked Oatmeal

Ingredients

Ingredients

1 medium ripe banana

2 cups non-dairy milk

¼ cup maple syrup

1 tsp vanilla extract

2 ½ cups old-fashioned rolled oats

½ tsp baking powder

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

Pecan Oat Streusel

½ cup whole pecans

¼ cup old-fashioned rolled oats

⅓ cup brown sugar

1 tbsp all-purpose flour

½ tsp ground cinnamon

4 tbsp melted coconut oil

Directions

Preheat oven to 350 degrees. Grease an 8×8 baking dish.

To a large mixing bowl, mash banana until smooth (a few lumps remaining is ok). Whisk in non-dairy milk, maple syrup, and vanilla. Add oats, baking powder, cinnamon, nutmeg, and salt. Use a wooden spoon or spatula to combine until incorporated. Pour mixture into the prepared baking dish and spread to evenly distribute.

To prepare the streusel, add pecans and oats to a high-speed blender or food processor. Blitz until a coarse meal is achieved. Add to a bowl along with the rest of the streusel ingredients. Stir until combined. Mixture should resemble wet sand. Sprinkle streusel over the oatmeal. I didn't end up using all the streusel mixture, so feel free to add as much as you'd like.

Bake for 28-30 minutes until top is golden brown and oatmeal is firm and no longer jiggles. Let cool for 5 minutes before cutting into nine even portions.

Notes

To make this a high-protein lower sugar option:

add 1 scoop of your favorite vanilla or unflavored protein powder (if your protein powder is sweet enough, you can omit the maple syrup in the batter but you might need to add a touch more milk).

sub the brown sugar in the streusel to 1/4 cup maple syrup