Indulgent coffee cake meets healthy breakfast-worthy baked oats in this dreamy mash-up featuring seasonal Grain-free Pumpkin Granola 👅🧡👌
If you’re an oat lover but need to upgrade your usual oatmeal – this is for you! Also, if you’re not into the texture of a traditional bowl of oatmeal – this is definitely for you! Either way, it pairs perfectly with a hot cup of chai or coffee, and works equally well for breakfast, dessert, or a delish homemade snack.
Although this pumpkin spice version is ideal for Autumn, feel free to change up the flavor depending our your mood and the season! Within Without also makes amazing Maple Pecan and Classic granola that’s an equally delish topping!
When your weekend needs a sweet, nourishing granola-topped treat, look no further . . . 😻
P.S. I topped mine with vanilla pudding (an outstanding recipe in its own right!) + fresh fruit 💯🍓🍌
Pumpkin Spice Coffee Cake Baked Oats (Gluten-free, Vegan)
2-3 very ripe bananas
3-4 tbsp nut butter
1/2 tsp maca powder
1/4 tsp sea salt
1/2 serving vanilla protein
3/4 c almond milk or chai tea
3 tbsp GF flour
1 1/3 c rolled oats (not instant)
1 tsp baking powder
3 tbsp chopped dates or raisins or 2 oz chopped dark chocolate
1 1/2 tbsp cacao nibs
1 tsp ground cinnamon
1 tsp pumpkin spice
1/4 c almond meal
1/4 c oat flour
2 tbsp coconut sugar
1/2 tsp ground cinnamon
2 tbsp vegan butter, cut into small pieces
Splash almond milk/creamer
Puree the bananas, nut butter, almond milk, salt, Maca, cinnamon, vanilla protein and baking powder in a high speed blender.
Stir in the oats, dried fruit, GF flour, and cacao nibs.
Pour into a greased 8 or 9 inch nonstick pan.
Top with streusel.
Bake at 350 degrees for 15-20.
Serve warm with non-dairy yogurt + fruit! I also love it with this vanilla pudding when I’m feeling fancy =)
Mix all of the dry ingredients in a bowl.
Cut in the butter to form a crumbly mixture.
Pour in milk/cream 1 teaspoon at a time til a biscuit like “dough” forms.