Description
This Baked Oatmeal Cake is a delightful twist on traditional oatmeal, combining the heartiness of oats with the sweetness of chocolate and coconut. Perfect for a cozy breakfast or a satisfying dessert.
Ingredients
Units
Scale
Dry Ingredients:
- 4 1/2 cups quick cooking oats
- 1 cup brown sugar packed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 4 eggs
- 2 cups almond milk or dairy milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
Toppings:
- 1/2 cup sliced almonds
- 1/3 cup chocolate chips
- 1/3 cup butterscotch chips
- 3/4 cup sweetened shredded coconut
- 2 tablespoons hemp hearts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and spray a 13×9 inch baking dish with cooking spray.
- Mix dry ingredients: In a large bowl, whisk oats, brown sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk eggs, milk, oil, and vanilla. Pour into the dry ingredients and mix.
- Bake: Pour the mixture into the baking dish, top with almonds, chocolate chips, butterscotch chips, and coconut. Bake for 35-40 minutes until golden.
- Cool and serve: Let the cake cool, then sprinkle with hemp hearts if desired.
Notes
- You can customize the toppings with your favorite nuts, fruits, or spices.
- This cake can be served warm with a dollop of yogurt or a drizzle of maple syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 70mg
