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    Home » Breakfast and Brunch Recipes

    Published: May 23, 2014 · Modified: May 13, 2022 by Renée · This post may contain affiliate links · 16 Comments

    Mixed Berry and Almond Oatmeal Coffeecake

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    This easy-baked Almond Oatmeal Coffee Cake will be a welcome addition to any morning with its nutty flavor and bursting fresh berries.

    Mixed Berry Almond Oatmeal Coffeecake Recipe via Kudos Kitchen by Renee

    *Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

    It was a beautiful Sunday morning and I was sitting out on the deck flipping through a new copy of Cooking Light magazine and having a cup of tea when I ran across their recipe for Blueberry Coffeecake with Almond Streusel. Within moments, I was up and in the kitchen whipping up my adapted version.

    I didn't have any fresh blueberries on hand in my kitchen, but I did have some frozen assorted mixed berries in my freezer, so I continued on as happy as a little clam. I also decided to use coconut palm sugar in place of the granulated sugar, and then to offset that healthy substitution I decided to drizzle melted butter over the top right before baking. Is it so wrong? LOL

    MIXED BERRY AND ALMOND OATMEAL COFFEECAKE  {PRINT THIS RECIPE}
    Yield - 12 slices       Prep Time: 15 minutes     Bake time: 50 minutes



    2 cups all-purpose flour (plus 1 tablespoon for the berries)
    1 ½ teaspoons baking powder
    ½ teaspoon baking soda
    1 teaspoon salt
    ⅓ cup packed brown sugar
    ¼ cup quick-cooking oats (plus 3 tablespoons for topping)
    ¾ cup coconut palm sugar (or granulated sugar)
    1 lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons juice)
    2 cups frozen berries that have been thawed and very well-drained
    ¼ cup butter, softened
    2 tablespoons canola oil
    1 large egg, lightly beaten
    1 cup milk
    3 tablespoons sliced almonds
    2 tablespoons butter, melted

    -Preheat the oven to 375 degrees.
    -In a large bowl, whisk together the 2 cups flour, baking powder, baking soda, salt, brown sugar, ¼ cup oats and coconut palm sugar (or granulated sugar), and lemon zest. Set aside.
    -In a medium bowl, toss the drained berries with the additional 1 tablespoon of flour.
    -In a large bowl with a hand mixer or the bowl of a stand mixer, blend together the softened butter, oil, egg, milk, and the reserved lemon juice.
    -Add the flour mixture gradually to the egg and oil mixture until it just comes together.
    -Add the berries and use a spoon or spatula to gently fold them into the batter.
    -Spoon the batter into an 8"x 8" baking dish that has been sprayed with baking spray.
    -Sprinkle the top with 3 tablespoons oats, sliced almonds, and drizzle with the 2 tablespoons melted butter.
    -Bake in a preheated oven for 45-50 or until a toothpick inserted in the center comes out clean.
    -Allow to cool completely and serve.

    Yum! You're going to love this recipe because it's not overly sweet and the almonds give such a nice crunch to the topping. Feel free to substitute your favorite berries in this recipe and by all means, go fresh when you can. For me, this was an unplanned breakfast so I went with what I had available at the time.

    Now, go grab yourself a cup of coffee or tea and head back out onto the deck to enjoy a little Sunday morning rest and rejuvenation time 🙂

    For additional recipes with fruit (fresh or frozen) please check out some of my other recipes:
    Mixed Berry Margarita's, Peggy's Cove Blueberry Grunt, Red, White and Blueberry Trifle and Strawberry Bread with Rhubarb and Bananas.

    A baking sheet and napkin loaded with Butterscotch Ritz Cookies with a glass of milk in the background.

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    Reader Interactions

    Comments

    1. Julia Sutton says

      June 09, 2014 at 9:48 pm

      I made this coffee cake over the weekend. Unfortunately, I don't think I drained the berries enough because the consistency was a little mushy. I will definitely be trying again though because it was delicious!

      Reply
    2. Melissa Bailey says

      June 06, 2014 at 10:00 am

      Awwww to have this for breakfast today would be heaven!

      Reply
    3. Nutmeg Nanny says

      June 05, 2014 at 4:12 am

      This coffee cake looks great and I love those glasses 🙂

      Reply
    4. Back for Seconds says

      June 04, 2014 at 8:27 pm

      I love coffee cake and this one looks absolutely wonderful!

      Reply
    5. Ginny McMeans says

      June 04, 2014 at 7:30 pm

      Coffeecakes are my favorite things in the world and I love this one with berries!

      Reply
    6. Kim (Feed Me, Seymour) says

      June 04, 2014 at 5:21 pm

      This looks so fantastic!

      Reply
    7. foody schmoody says

      June 04, 2014 at 4:50 pm

      Coffee cake is so great because you don't have to feel guilty eating cake for breakfast. I mean, it's made to have w/ morning coffee right?

      Reply
    8. Brenda@SugarFreeMom says

      June 04, 2014 at 4:49 pm

      Baked oatmeal and coffee cake got married! Love this idea!

      Reply
    9. Lana@NeverEnoughThyme says

      June 04, 2014 at 3:23 pm

      Is there anything better than a warm slice of coffeecake on a Sunday morning? I think not! Looks absolutely delicious.

      Reply
    10. Souffle Bombay says

      June 04, 2014 at 3:21 pm

      Looks wonderful! Your mugs are SO cute! You are so talented!

      Reply
    11. claire @ the realistic nutritionist says

      June 04, 2014 at 2:33 pm

      This is heavenly. Seriously, just heavenly.

      Reply
    12. Courtney @ Neighborfood says

      June 04, 2014 at 2:27 pm

      I wish every morning could start with this! I love my coffee cake with the crunch of nuts!

      Reply
    13. Jenn Kurkiewicz says

      June 04, 2014 at 2:08 pm

      YUM, I love coffee cake! 🙂

      Reply
    14. Amanda (The Kitcheneer) says

      June 04, 2014 at 12:49 pm

      I know what to do with my bag of frozen mixed fruit now! What a great and delicious idea!

      Reply
    15. Pam says

      May 24, 2014 at 2:41 pm

      What a great coffee cake. I always seem to have a bag of mixed fruit in the freezer and never know what I'm going to do with it. Thanks Renee

      Reply
    16. Betsy @ Desserts Required says

      May 23, 2014 at 2:32 pm

      NOTHING wrong with what you made! YUM!!!

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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