Make-Ahead Oatmeal Streusel Breakfast Cake

• Lightly grease a 9-inch round cake pan or a 9×9-inch square baking pan.
• Cut a piece of parchment paper to fit into just the bottom of your pan, without allowing it to go up the sides.
• In a medium bowl using an electric mixer, beat the coconut sugar and coconut oil until well blended.
• Add the coconut milk, eggs, and vanilla and mix again until just blended.
• In a separate large bowl, mix together the gluten-free oats, baking powder, ground chia or flaxseeds, cinnamon, and salt.
• With the mixer on low speed, gently add the oat mixture to the wet ingredients and mix for 1 minute until just blended.
• Then stir gently by hand.
• Pour into the prepared baking pan.
• Swirl strawberry preserves throughout batter with a sharp knife.
• Cover with plastic wrap and refrigerate overnight.

Make the topping:

• In a small bowl, mix together the brown rice cereal, coconut oil, coconut sugar, and strawberry preserves.
• Set aside until morning.
• In the morning when ready to bake, preheat the oven to 350ºF.
• Remove the unbaked cake from the refrigerator and place on the counter to bring to room temperature (about 20 minutes).
• Sprinkle the topping mixture evenly over the cake.
• Bake for about 25 minutes or until it feels slightly firm to touch.
• If desired, serve with vanilla yogurt and top with fresh fruit, or enjoy as is!