Good Morning Peanut Butter and Oats Coffee Cake

Good Morning Peanut Butter and Oats Coffee Cake

I spent many weekends at my grandma’s house when I was growing up. She was, like many grandmas, full of surprises and always managed to make you feel special. We’d spend the day in her garden, we’d bake cookies, she’d teach me card games, and how to knit. In the morning I was always greeted by the scent of breakfast coming into where I slept and many times it would be her special coffee cake recipe. Inspired by hers, I’ve created a peanut butter and oat version that’s a reminder of those special days I’ll always treasure. 

  • Yield:8 servings
  • Prep Time:20 minutes
  • Cook Time:25-28 minutes
  • Total Time:45-48 minutes


For the topping 

1/2 cup Bob’s Red Mill® Extra Thick Rolled Oats 

2 tbsp. whole wheat pastry flour* 

1 tsp. ground nutmeg 

2 tbsp. brown sugar 

2 tbsp. butter, melted 

3 tbsp. Peanut Butter & Co. Old Fashioned Crunchy  

For the batter 

3/4 cup Bob’s Red Mill® Extra Thick Rolled Oats 

3/4 cup whole wheat pastry flour* 

1/2 tsp. baking powder 

1/2 tsp. baking soda 

1/4 tsp. salt 

3 tsp. ground cinnamon 

1/2 cup Peanut Butter & Co. Old Fashioned Smooth

1/2 cup packed brown sugar 

1 large egg 

1 tsp. pure vanilla extract 

1 cup almond or dairy milk 

*Also available from Bob’s Red Mill 


  1. Preheat the oven to 350˚F. Grease an 8×8-inch baking pan, set aside. 

  2. Place the rolled oats in the bowl of the food processor and process until they become a coarse oat flour. Dump the oat flour into a medium mixing bowl. Add in the pastry flour, baking powder, baking soda, salt, and cinnamon, and whisk to combine. 

  3. In the bowl of a stand mixer, or other large bowl, cream together the Peanut Butter & Co. Old Fashioned Smooth and brown sugar. Scrape down the bowl and add in the egg and vanilla, mixing well. Pour in the milk and stir to combine. The mixture should be very liquid.

  4. Add the dry mixture to the wet and stir until just combined and all the flour is incorporated. Pour into the prepared baking pan. Top with the peanut butter crumble mixture and place in the oven. Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean. Allow to cool 10 minutes and serve warm. Store tightly covered at room temperature or in the fridge for up to 3 days. 

  5. Prepare the topping. In a small bowl stir together the oats, flour, nutmeg, and brown sugar. Add in the Peanut Butter & Co. Old Fashioned Crunchy and melted butter. Using a fork or your fingers, mix until well combined and forms a crumble topping. Set aside. 

Partner Tip

This recipe is one of six recipes developed by noted food bloggers for the Peanut Butter & Co. and Bob’s Red Mill Nuts About Oats Recipe Contest. The recipes were created using Peanut Butter & Co. peanut butter and Bob’s Red Mill® Extra Thick Rolled Oats. The contest was a part of our 2012 yearlong initiative “Build a Better Breakfast with Peanut Butter.” 

Tags: Bob's Red Mill Breakfast Brunch Oatmeal Old Fashioned Crunchy Old Fashioned Smooth Peanut Butter & Co. Snack Sweet Uncategorized Vegetarian