Whether you enjoy this rustic baked oatmeal treat for breakfast or brunch, I'll let you decide. It's straightforward and practically effortless, apart from a bit of mixing. Still this scrumptious dense cake does not disappoint and can be devoured on the go or sitting quietly amongst the mornings hustle and bustle.
Baked Oatmeal Coffee Cake
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2 cups (200 g) rolled oats
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon cardamom
2 tablespoons ground flax or wheat bran
1/4 teaspoon salt
2 cups 2% milk or almond milk or whole milk
2/3 cup unsweetened applesauce or pumpkin purée
2 tablespoons maple syrup
1 teaspoon vanilla extract
Crumble topping:
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1/2 cup rolled oats
2 tablespoons brown sugar
4 tablespoons cold butter
1 teaspoon ground cinnamon
Icing:
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1/2 cup icing sugar
2 teaspoons milk
Preheat oven to 375ºF (190ºC).
Grease an 8 x 8 inch square tin or a 9 x 9 inch square tin. Set aside.
In a medium bowl combine the oats, baking powder, cinnamon, cardamom, ground flax and salt and stir together.
Pour in the milk, applesauce, maple syrup and vanilla extract and stir together. The mixture will be very loose and damp, not to worry. Carefully pour the oaty flotsam mixture into the prepared square tin.
Make the crumble topping, see the recipe above. Place the rolled oats, sugar and cinnamon into a food processor or blender, and pulsing until finely ground. Add the cold butter and pulse a few times until the butter is incorporated and blended into small chunks.
Sprinkle the crumble topping over the oat mixture and bake for 25 - 30 minutes or until the centre is set.
Once the coffee cake has cooled a bit, prepare the icing and drizzle over the top. Slice and serve with or without fresh fruit.
Notes: I did line the bottom of the tin with baking parchment however it's probably unnecessary to do so because the mixture is loose and damp.