Almond Butter Oatmeal Coffee Cake

A quick-made gluten free coffee cake made with almond butter and other healthy ingredients. It’s a perfect treat with a cup of coffee or tea and looks so pretty to present or to have on your counter. To be fancy, serve with a dollop of maple syrup sweetened yogurt!  

Like most of my recipes, there is a lot of good nutrition in every slice!

Oats are a nutrient dense, gluten free whole grain, high in fiber and higher amounts of protein than other grains and oats are a rich source of manganese (essential for metabolism, supports bone health and provides immune support), phosphorous (supports healthy cells and boosts energy levels) and vitamin B1 – thiamin (helps the body convert carbohydrates to glucose which creates energy fuel for your body and efficiently metabolizes fats and proteins).

Almond Butter has many of the same nutritional benefits as almonds – made from ground roasted almond and rich in vitamins, minerals and antioxidants, especially VitE and potassium (both support heart health and a healthy immune system), calcium (supports bone health), magnesium (supports blood sugar balance), omega-3 fatty acids (support brain and eye health), plant sterols (supports good cholesterol balance), L-arginine (supports kidney health and circulation health) and healthy unsaturated fat.  

As always, when you make this recipe, I would love to see your creation so please post a photo of your Almond Butter Oatmeal Coffee Cake goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 Minutes /  Bake Time:  30 Minutes  /  Makes: 1 x 9” Round Springform Pan – 8-12 Slices

Ingredients

  • 2 eggs

  • 1/3 Cup Oat Milk - not pictured

  • 2/3 Cup Almond Butter – alternate – peanut butter, hazelnut butter, sunflower seed butter

  • ⅓ Cup Coconut Sugar

  • 1 teaspoon Vanilla

  • 1 Cup Large Flake Oats + a teaspoon extra to sprinkle on top

  • ½ Cup Oat Flour – simply whirl oats in a food processor or blender until a flour-like consistency

  • 1 teaspoon Ground Cinnamon

  • ¼ Cup Hemp Hearts

  • ½ teaspoon Baking Powder

  • ¼ teaspoon Baking Soda

  • ½ teaspoon Sea Salt

  • ½ Cup Chocolate Chips + ¼ Cup to sprinkle on top.

  • 1/3 Cup Chopped Pecans + a1 Tablespoon to sprinkle on top – optional – alternate – others chopped nuts of your choice.

How It’s Made

  • Preheat your oven to oven to 350°F.

  • Prepare your 9” springform pan by lining the bottom with parchment paper.

  • Check your almond butter to make sure it’s runny.  If it’s not runny, heat it on the stove over low heat, stirring constantly, or microwave for 30 seconds to a minute. If it is too think it will be more difficult to mix in.

  • In a medium-sized bowl mix eggs, oat milk, almond butter, coconut sugar and vanilla together until smooth.

  • To this wet mixture, add in the oats, oat flour, cinnamon, hemp hearts, baking powder, baking soda and the sea salt. Mix all together until the batter is combined and no dry ingredients are streaking through the wet.

  • Fold in the chocolate chips and nuts (if using).

  • Pour the batter into your prepared pan and spread out evenly. Sprinkle the chocolate chips, nuts and the large flake oats on top.

  • Bake for 20 minutes and check for doneness. It might need a few minutes longer so check again in 3-5 minutes.

  • Remove from the oven and allow to cool for 15-20 minutes before serving to allow the cake to set.

Enjoy!

Baked Goods, Breakfast, Dairy Free, Dessert, Family-Friendly, Gift giving, Gluten Free, Healthy eating, Snacks, VegetarianRenata RichardsonAlmond Butter oatmeal Coffee Cake, Antioxidant, Heart healthy, brain health, Eye health, Bone Health Support, Immune supportComment