Best 3 Oatmeal Coffee Cake Recipes

Oatmeal coffee cake is a delicious and comforting treat that is perfect for breakfast, brunch, or dessert. It is characterized by its moist and tender crumb, sweet and slightly crunchy oat topping, and rich and flavorful coffee-infused batter. The combination of oats, coffee, and warm spices creates a truly unique and satisfying flavor profile that is sure to please everyone at the table. Whether you are looking for a classic coffee cake recipe or something a little more unique, there is an oatmeal coffee cake recipe out there for you.

Let's cook with our recipes!

BLUEBERRY OATMEAL COFFEE CAKE

Blueberry Oatmeal Coffee Cake image

There's a taste of summer in every slice of this bursting-with-blueberries cake from Lori Buenger of Mountain Home, Arkansas. With its tender texture and slightly sweet streusel topping, it's the perfect way to end a special-occasion breakfast or brunch.

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1-1/3 cups all-purpose flour
3/4 cup quick-cooking oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup fat-free milk
1/4 cup canola oil
1/4 cup reduced-fat sour cream
1 cup fresh or frozen blueberries
STREUSEL TOPPING:
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter

Steps:

In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with cooking spray., For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 297 calories, Fat 12g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 258mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.

OATMEAL-BANANA COFFEE CAKE

Oatmeal-Banana Coffee Cake image

A delicious coffee cake made with those overripe bananas. I first made this in 1995. My grandsons Stephen and Kevin liked it so much that they took it in their lunches.

Provided by Bernice Dray

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 45m

Yield 10

Number Of Ingredients 19

Ingredients

vegetable oil cooking spray
⅓ cup milk
2 teaspoons white vinegar
2 ripe bananas
¾ cup all-purpose flour
¾ cup whole wheat flour
¾ cup rolled oats
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
Topping:
⅓ cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
¼ cup chopped pecans

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a 10-inch square baking pan with cooking spray.
Combine milk and vinegar in a glass to make sour milk; stir gently. Mash bananas in a small bowl to make 1 cup.
Combine all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt in a bowl.
Cream butter and brown sugar in a large mixing bowl with an electric mixer until fluffy. Beat in eggs and vanilla extract. Mix in bananas. Add dry ingredients in 2 batches, alternating with sour milk; mix thoroughly. Pour batter into the prepared pan.
Mix brown sugar, flour, and butter for topping together in a bowl. Sprinkle topping over batter, then sprinkle on pecans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 15.4 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 283.7 mg, Sugar 17.8 g

OATMEAL COFFEE CAKE

OATMEAL COFFEE CAKE image

Yield 12

Number Of Ingredients 12

Ingredients

1/3 cup canola oil
1/2 cup egg substitute
1/4 cup sugar substitute
1/2 cup plus 1 tablespoon brown sugar, divided
1 teaspoon vanilla extract
3/4 cup quick-cooking oatmeal, prepared in water
3/4 cup white whole wheat flour
3/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. In a large bowl, combine oil, egg substitute, sugar substitute, 1/2 cup brown sugar, the vanilla, and oatmeal; mix well. In a medium bowl, combine both flours, cinnamon, salt, and baking soda; mix well. Stir flour mixture into egg mixture until well combined. Pour into baking dish. In a small bowl, mix walnuts and remaining brown sugar; sprinkle over batter. Bake 30 to 35 minutes, or until toothpick inserted in center comes out dry. Let cool, then cut into squares.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your coffee cake.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
Let the cake cool completely before frosting it. This will help the frosting set properly.
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

Oatmeal coffee cake is a delicious and easy-to-make treat that is perfect for breakfast, brunch, or dessert. With its moist, flavorful crumb and sweet streusel topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give oatmeal coffee cake a try. You won't be disappointed!