Baked Oatmeal Cake Recipe

If breakfast needs a pick-me-up, this Baked Oatmeal Cake is ready to swoop in! Moist, chewy, and loaded with gooey chocolate, butterscotch, coconut, and crunchy nuts, every slice is pure morning joy. Whether you want a cozy brunch treat or a meal-prep snack that feels like dessert, you’ll find plenty to love in this recipe.

Ingredients You’ll Need

There’s nothing fussy here—just pure breakfast comfort in every bite! Each ingredient in this Baked Oatmeal Cake has a role to play, from chewy oats to melty chips. Here’s what you’ll need, plus some quick thoughts on why they matter:

• Quick cooking oats: The main event! These cook up tender and give the cake its signature chewy texture. Rolled oats work if you prefer a heartier bite.
• Brown sugar: Adds caramel-like sweetness and keeps things extra moist.
• Baking powder: Lifts the cake so it’s light and not dense.
• Salt: Just a pinch to round out the sweetness—it makes every flavor pop.
• Eggs: Bind everything together and add richness to each slice.
• Almond milk (or dairy milk): For a creamy base—choose your favorite milk, dairy or non-dairy.
• Vegetable oil: Makes the cake super tender and helps keep it fresh.
• Vanilla: That hint of warmth that makes the kitchen smell like a bakery.
• Sliced almonds: Provide nutty crunch on top—swap for your favorite nut if you like.
• Chocolate chips: For melty pools of chocolate in every bite!
• Butterscotch chips: A sweet, buttery twist that takes things up a notch.
• Sweetened shredded coconut: Toasts up on the top for golden, chewy goodness.
• Hemp hearts (optional): Sprinkle on at the end for extra nutrition and a mild, nutty flavor.

Variations

This Baked Oatmeal Cake is like a blank canvas for breakfast creativity. Mix things up based on what’s in your pantry, your mood, or special dietary needs for endless variety!

• Berry Burst: Fold in a cup of fresh or frozen berries for juicy bites throughout your cake.
• Vegan & Dairy-Free: Use plant-based milk and swap the eggs for flax “eggs” or your favorite egg replacer.
• Spices Galore: Add a teaspoon of cinnamon, nutmeg, or pumpkin pie spice for extra warmth and flavor.
• Fruit & Nut: Dried cherries, cranberries, pecans, or walnuts are delicious tossed in or sprinkled on top.
• Less Sweet: Cut the brown sugar or use coconut sugar for a lighter touch.

How to Make Baked Oatmeal Cake

Step 1: Prepare Your Baking Dish

Start by preheating your oven to 350°F (175°C) and giving your 13×9-inch baking dish a generous spritz with nonstick cooking spray. This is the fastest way to guarantee easy slicing (and easy cleanup) at the end.

Step 2: Mix the Dry Ingredients

Grab a big bowl and whisk together the quick oats, brown sugar, baking powder, and salt. Even distribution here means every piece of your Baked Oatmeal Cake bakes up with balanced flavor and perfect texture.

Step 3: Whisk the Wet Ingredients

In a separate bowl, combine the eggs, your choice of milk, vegetable oil, and vanilla. Whisk until smooth—the eggs should be fully beaten so the cake binds beautifully!

Step 4: Combine and Assemble

Pour the wet mixture over the dry ingredients and gently stir until everything is just combined. Don’t over-mix, but do scrape the sides and bottom—a rubber spatula is your friend here.

Step 5: Top and Bake

Transfer the batter to your prepared dish and spread out evenly. Sprinkle the sliced almonds, chocolate chips, butterscotch chips, and coconut over the top. Pop it in the oven for 35–40 minutes, or until golden and set!

Step 6: Cool, Slice, and Serve

Let your Baked Oatmeal Cake cool for at least 10 minutes to set. Add hemp hearts if you like, then slice into squares. Serve warm from the oven or at room temperature—either way, it’s irresistible.

How to Serve Baked Oatmeal Cake

Garnishes

Dress up each piece with a dollop of Greek yogurt, a drizzle of warm maple syrup, a few extra chocolate chips, or extra toasted coconut for a bakery-style presentation right at home! Even fresh berries or a dusting of powdered sugar add a festive touch.

Side Dishes

This Baked Oatmeal Cake is the star, but it pairs beautifully with fruit salad, crispy bacon, scrambled eggs, or a simple smoothie for a full and balanced brunch spread.

Creative Ways to Present

Try slicing the cake into fun shapes with cookie cutters for a kid-friendly breakfast platter, or layer cubes of cake with whipped cream and fresh fruit to make breakfast parfaits. Stack squares on a pretty cake stand or serve warm in ramekins for a cozy, café-inspired touch!

Make Ahead and Storage

Storing Leftovers

Store leftover Baked Oatmeal Cake in an airtight container in the fridge for up to five days. It keeps its cozy texture and delicious mix of flavors, making breakfast (or that midnight snack!) nearly effortless all week long.

Freezing

Once cooled, wrap individual slices tightly in plastic wrap and tuck them in a freezer-safe bag. You can freeze the Baked Oatmeal Cake for up to three months. Perfect for busy mornings—just thaw overnight in the fridge!

Reheating

To reheat, simply pop a slice in the microwave for 30–60 seconds until warmed through, or bake at 300°F covered loosely in foil for 10–15 minutes. This revives both the flavors and that lovely just-baked aroma.

FAQs

Final Thoughts

I hope this Baked Oatmeal Cake inspires a little extra joy at your breakfast table! Whether you keep it classic or try a creative twist, this recipe is meant for sharing, savoring, and making memories. Give it a try—and don’t forget to let me know how yours turns out!

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