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  • Jessica Larit

Blueberry Coffee Cake Oat Bake!


This is my new favorite oat bake!! Warm right out of the oven, this oat bake is incredible! The crumble on top combined with the oats, blueberries, coffee, cinnamon, oat milk, and maple syrup make for an amazing breakfast! Have a great day!


Ingredients:

-1/2 cup quick rolled oats

-1/2 tsp ground cinnamon

-1/4 tsp baking powder

-1 egg

-1/8 tsp vanilla extract

-1 tbsp butter (melted)

-1 tsp pure maple syrup

-1 tbsp dark brown sugar

-1 tbsp espresso or black coffee

-1/4 cup oat milk (you can substitute any milk)

-2 heaping tablespoons of blueberries

Crumble:

-1 tbsp flour

-1/2 tbsp dark brown sugar

-1/2 tbsp butter (melted)

-1/4 tsp cinnamon

-Pinch of espresso powder

Glaze:

-1/4 cup powdered sugar

-1 1/2 tbsp oat milk (you can substitute any milk)

*The glaze is optional

Next Step:

-Preheat oven to 350 and take out a 6oz ramekin.

-In a large bowl combine the oats, vanilla, butter, maple syrup, espresso, and oat milk. Stir to combine.

-Then add in the egg and stir.

-Next, add in the cinnamon, baking powder, and brown sugar. Stir to combine.

-Gently fold in the blueberries.

-Pour the mixture into the ramekin, leaving a little room at the top for the crumble.

-To make the crumble, add the flour, dark brown sugar, butter, cinnamon, and espresso powder in a small bowl. Using your hand, mix until a crumble forms. It will usually take a minute or two.

-Sprinkle the crumble all over the batter.

-Bake for 25 minutes.

-Take out and make the glaze. Combine the powdered sugar and milk. Beat with a hand mixer until smooth and then drizzle the glaze all over your blueberry coffee cake baked oats!

-ENJOY!!

*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet

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