This Oatmeal Coffee Cake is a delicious breakfast cake made using oatmeal for the moistest cake you’ll ever eat! Great for not only breakfast, but dessert too! So apparently I’m on an oatmeal kick? I shared Strawberry Oatmeal Bars last week and Blueberry Oatmeal Muffins before that and now Oatmeal Coffee Cake! I love me some oatmeal.
Before we got our Vitamix blender, I would eat oatmeal every morning for breakfast. Maybe when I’m sick of Green Smoothies, I’ll head back to oatmeal every morning again.
My boys are cereal lovers. I honestly can’t believe how many boxes I go through with four boys.
My older two can put down a box in two mornings. My two little guys love cereal too.
I’m sort of bad about making a huge breakfast on school days, so cereal is the best option for me. But on the weekends, I love cooking up something fun and my boys look forward to it.
This coffee cake was an afterthought and I was super excited when it came together and tasted amazing! I had some leftover oatmeal and decided to make something with it instead of throwing it out.
I’ve mentioned before that I LOVE Coffee Cake. My mom used to make it all the time while I was growing up. It’s like eating dessert for breakfast! Nothing better than a slice of fresh-from-the-oven coffee cake with a glass of cold milk. It gives cookies a run for their money!
The best part about this coffee cake is how moist it is. The oatmeal really makes this cake soft and flavorful. Plus it has this delicious little nut topping that gives it a nice crunch. You can taste the oatmeal throughout the cake, too.
I used Truvia instead of sugar and used half white whole wheat flour to give it more nutritional value. If you like oatmeal and coffee cake, this is the perfect blend for you!
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- 8 x 8 pan
- 1/3 cup coconut oil
- 2 eggs
- 1/2 cup Truvia sweetener or 1 cup brown sugar
- 1 tsp. vanilla
- 1 cup cooked oatmeal
- 3/4 cup white whole wheat flour
- 3/4 cup all-purpose flour*
- 1/2 tsp. cloves
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1 Tbsp. coconut oil
- 1/4 cup chopped pecans
- 1/4 cup brown sugar
- Preheat oven to 350º F. Spray an 8x8" pan with cooking spray.
- Stir together the coconut oil, eggs, Truvia, vanilla and cooked oatmeal.
- In a separate bowl, mix together flour, cloves, salt, cinnamon and baking soda. Combine dry ingredients with wet ingredients and stir until combined. Pour into prepared pan.
- Mix 1 Tbsp. coconut oil, pecans and brown sugar in a small bowl and sprinkle over the top of cake. Bake for 25-30 minutes. Cut into squares and serve. Enjoy!
Ready for more breakfast? Check these out:
This looks amazing! I can’t wait to try this recipe. I’m always looking for yummy, healthy breakfast recipes!! Thanks so much 🙂
Charlotte Moore says
Oh my!!! I wish I have a piece of this right now. I really need to try this. MIght use all whole wheat and sucanat instead of brown sugar.
Thanks for sharing!!
Mallory @ Classy Clutter says
Holy cow, this sounds soooo good!!! Pinning now!
Thanks Mal!! I bet the boys would love it! Love ya, sis!!
Stephanie @ Back For Seconds says
oh my, this looks incredible, jen!
Thanks Stephanie!! It doesn’t look as good as it tastes. 😉
This looks so moist and delicious!!
Gretchen @ Two Healthy Kitchens says
haha! I love coffee cake, too! Such a great treat in the mornings … like dessert … I feel like I’m sneaking sweets with my breakfast!
Love the addition of oatmeal and coconut oil! Great recipe!
Julie @ Julie's Eats & Treats says
I am a coffee cake fanatic too! Love my cereal of course but for a special treat is coffee cake all the way. This looks amazing and love the idea of oatmeal to make it a little bit healthier!
Allison @ Celebrating Sweets says
This coffee cake looks amazing. My picky-eater toddler typically won’t touch oatmeal, but in cake form I think he will! 🙂
He totally will, Allison!! He won’t even know it’s in there, he’ll just think it’s cake! Us moms are so sneaky… 😉 Thanks for stopping by!!
This cake looks and sounds really great, especially with the spices and pecans. I’ve started cooking more with coconut oil but have yet to make a baked good with it, so I’m looking forward to trying this. Pinned!
[email protected] says
Oh MY! These look moist, delicious, and AMAZING!!!
Kim of Mo'Betta says
This looks and sounds so good! I love oatmeal in any form, but especially dessert!
Another nice recipe, Jen. Thanks so much.
This does look sooo good…but has anyone actually made it?
I HAVE Lynda!!! And believe me when I say that it is GOOD! 🙂 Promise!
I want to try this recipe but I have never cooked oatmeal. Please tell me how to accomplish that step of your recipe. Thank you
Hi Alicia! Just use the directions on the package and you’ll be good to go! Let me know if you have any other questions!
Dana Kirkmeyer says
Jen, Is the coconut oil an absolute must? I have someone with an alergy to coconut. Can I substitute vegetable oil instead? I love the look of this cake, and want to try it. Thanks.
Absolutely! Go ahead and substitute vegetable or canola oil for the 1/3 cup and then you can use either a Tbsp. of butter or a Tbsp. of vegetable oil for the brown sugar topping. Let me know how it turns out! Thanks!
hello if i donot have cocount oil can i use other cooking oil.
Yes!! You can use any other oil you have for this.
Daughter has nut allergy, are pecans necessary? any suggestions for alternatives to pecans?
Hi Angela – I think you could get away with not using the pecans. Just putting the brown sugar/coconut oil topping might taste delicious on its own. Let me know if you give it a try and how you like it! Thanks for stopping by!
Having a darling niece with a severe nut allergy, I have substituted Green Pumpkin seeds AKA Pepitas in many recipes from savory to sweet and the result is always tasty and nutritious ! Everyone is happy and no worries.
Hi there, the recipe looks great….but one question: when you say cooked oatmeal, what do you mean? and what do you cook it with? milk or water? do you add anything?
Can you just add the oatmeal raw?
Hi Margie! I just got your email but thought I would answer on here just in case others had the same question. You can either buy a box of instant packets or a container of oatmeal. Cook up one serving per directions on packet or container. I usually use water but you can use milk if you’d like too. The directions on my quick oats box says to cook 1 cup water with 1/2 cup dry oats and cook in the microwave for 1 minute 30 seconds. That gives you a little more than one cup. Just measure out one cup of that cooked oatmeal and use it in your recipe. Does that make sense? Please let me know if you have any other questions. Thanks!!
Laura C says
Absolutely delicious! I replaced the batter coconut oil with Greek yogurt. Also, I baked 1/2 recipe for 20 minutes in a loaf pan. Perfect! My 8yo daughter had two slices already!
Laura C says
Also, I omitted the nuts from the brown sugar/coconut oil topping, and it still was yummy (a bit of a sweet crunch!).
YAY!! I’m so happy you liked it! Your substitutions sound delicious! Thanks for the comment!
Hi, there appears to be no coffee listed in the ingredients. Is this just an oversight?
Hi Patricia, coffee cake is merely a breakfast cake that goes with your coffee in the morning! It’s the perfect pairing for that morning cup! So, nope, no coffee in this cake. I hope you’ll give the recipe a try!
Jen @ sweetgreenkitchen.com says
I love oatmeal too and figure out ways to include some oats in just about every baked treat I make although I never thought to add in already cooked oatmeal, this I’ve got to try! Thanks so much for the great idea, this recipe looks so delicious.
Thanks Jen!! Oatmeal makes a really moist baked good. Thanks for stopping by!
Just made this cake and it is moist & flavorful…taking the second one to work tomorrow… thanks for the recipe!!!
Yay!! So happy you liked it!!
Stacy @Stacy Makes Cents says
This was SO good! I used white wheat flour for all of the flour and sucanat for the sugar. YUM! My kids devoured it. 🙂
Yay! So happy you liked it!
Allison - Celebrating Sweets says
I adapted this recipe and posted it on my blog today. It’s great! Thanks for the inspiration. 🙂
Hi Jen, I am kind of working on a budget and live very far out of town. I have everything to make this except coconut oil, and I really want to try this. I have had my eyes on a banana coffee cake lately but when I saw your recipe I thought it was definitely the healthier choice. So anyways, my question is…..do you think I could replace the coconut oil with mashed banana? Or at least partially and use a little vegetable oil or something. It always makes brownies very moist.
Hi April! YES! You can definitely use canola or vegetable oil in place of the coconut oil! I really think you’ll love this coffee cake. I’m so excited you’re trying it!
Can I substitute something else for the coconut oil ?? I don’t have any on hand.
You can replace it with canola or vegetable oil, enjoy!
Where is the coffee in this COFFEE oatmeal cake??? ;o)))
You’re silly, Eva! Coffee Cake is supposed to be eaten WITH coffee! It doesn’t have coffee in it. If you google it, you get this: “coffee cake is a cake, often cinnamon-flavored, with a drizzled white icing or crumb topping, and usually eaten with coffee.” 🙂 I hope you make this Oatmeal Coffee Cake – it’s seriously amazing!
I’m confused. It says coffee cake but there are no coffee in the ingredients..
Hi Lisa! Coffee Cake is supposed to be eaten WITH coffee! It doesn’t have coffee in it. If you google it, you get this: “coffee cake is a cake, often cinnamon-flavored, with a drizzled white icing or crumb topping, and usually eaten with coffee.” ? I hope you make this Oatmeal Coffee Cake – it is SOOOOO amazing!
Can I use cooked steel cut oatmeal?
I’ve never used steel cut oatmeal in this, but I bet it would work great!
My entire family liked this recipe and its easy to make. I suggest you double it though if you want some for yourself!
Definitely double!! This is a good one! Thanks for the comment, Lucy!
Definitely a five star recipe. I made it and enjoyed every piece. Used corn oil, instead of coconut oil. Used walnuts, all I had, threw in chocolate chips. Very moist coffee cake. Froze slices to take for breakfast at work. Enjoyed it with milk, sausage and fruit. Each slice was delicious. Will be making it again and again…….. Thanks
Kirtika saha says
Thanks for the best blog. It was very useful for me. keep sharing such ideas in the future as well. Thanks for sharing us.
I made this for brunch this morning
Absolutely delicious and filling
Perfect right out of the oven with a warm cup of black coffee ☕
Just took this out of the oven, and my whole house smells heavenly! I am wondering if you can provide any nutritional data per serving for the recipe? Thanks in advance for any help you can provide. (I’m having a hard time with entering into my diet app and getting what I think is a realistic number..)
Hi Sherry! I just updated the blog post and added nutrition info! I have so many recipes and I’m trying to get all the nutrition up on each post. I hope this helps!!