Coffee Cake Baked Oatmeal

I love oatmeal and am trying to get my kids to enjoy it as much as I love it. I thought baked oatmeal would be the best way to go and this one was a hit. My daughter enjoyed it and it was the perfect way to start the day. This coffee cake variety was delicious and so simple and easy to make. Plus, it can be eaten warm or at room temperature.

1 medium banana, mashed

2 cups non-dairy milk (I used a vanilla unsweetened oat milk)

1/4 cup maple syrup

1 tsp vanilla extract

2 1/2 cups rolled oats

1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

Pecan Oat Streusel

1/2 cup pecans

1/4 cup rolled oats

1/3 cup brown sugar

1 Tbsp flour

1/2 tsp cinnamon

4 Tbsp melted coconut oil

Preheat your oven to 350 degrees. Lightly grease a 8×8 baking pan with coconut oil. In a large bowl, whisk the mashed bananas with the milk, maple syrup and vanilla. Stir in the oats, baking powder, cinnamon, nutmeg and salt using a wooden spoon. Transfer to the oatmeal into the prepared baking pan and spread evenly.

Using a food processor, pulse the oats and pecans together to create a coarse meal. Transfer to a medium bowl and add in the remaining streusel ingredients. The topping should look like a wet sand. Sprinkle the topping over the baked oatmeal.

Bake for 28 to 30 minutes until the top is golden brown and the oatmeal is firm. Allow to cool for a few minutes before cutting into portions.

Source: Healthienut