Baked Oatmeal Cake Recipe

If you’re searching for the ultimate cozy breakfast or a snack that tastes like dessert but feels nourishing, this Baked Oatmeal Cake belongs in your kitchen! It’s a golden, chewy marvel loaded with chocolate, butterscotch, coconut, and almonds—a treat so delicious you’ll want it on repeat, any time of day.

Ingredients You’ll Need

The beauty of Baked Oatmeal Cake is how it transforms everyday pantry staples and a few “treat” ingredients into a crave-worthy bake. Each component brings its own magic—texture from oats, sweetness from chocolate and butterscotch, and a nutty, toasty finish thanks to coconut and almonds.

• Quick Cooking Oats: These create a moist-yet-chewy texture and bake up perfectly, not too dense or mushy.
• Brown Sugar: Adds comforting caramel undertones and keeps the cake soft and flavorful.
• Baking Powder: Gives your cake lift, so every bite is tender rather than flat.
• Salt: Just a pinch awakens all the flavors and keeps the cake from tasting too sweet.
• Eggs: Essential for binding and adding richness, making each square wonderfully satisfying.
• Almond Milk (or Dairy Milk): A little creaminess—use whichever milk you enjoy most.
• Vegetable Oil: Keeps each bite soft and moist without weighing it down.
• Vanilla Extract: For crave-worthy aroma and depth; it brings the whole cake together!
• Sliced Almonds: Scattered on top for a satisfying crunch and elegant finish.
• Chocolate Chips: Melty, gooey pockets that make every forkful a delight (use your favorite kind).
• Butterscotch Chips: These are optional, but they add that extra “wow”—sweet and buttery in every bite.
• Sweetened Shredded Coconut: Toasts up as it bakes for a golden, tropical flair.
• Hemp Hearts (optional): An extra sprinkle after baking for nutty depth and an effortless nutrition boost.

Variations

It’s almost impossible to make this Baked Oatmeal Cake exactly the same twice, and honestly, that’s half the fun! Mix and match your favorite flavors, swap in ingredients you have on hand, or cater it to any special diets—deliciousness is guaranteed each time.

• Berry Bliss: Scatter in a cup of fresh or frozen berries for jammy fruity bursts in every bite.
• Nut-Free: Leave off the almonds and add an extra sprinkle of coconut or sunflower seeds for texture and crunch.
• Dairy-Free: Stick with almond milk and use plant-based chocolate chips to make this bake fully dairy-free.
• Spice It Up: Add a teaspoon of cinnamon or pumpkin pie spice to cozy things up—so lovely on cool mornings!
• Protein Power: Swirl in a scoop of your favorite vanilla or chocolate protein powder for an extra morning boost.

How to Make Baked Oatmeal Cake

Step 1: Prep the Baking Dish & Oven

Preheat your oven to 350°F (175°C) so it’s hot and ready. Spray a 13×9 inch baking dish generously with nonstick spray—this helps your Baked Oatmeal Cake release beautifully, no sticking or crumbling!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together quick cooking oats, brown sugar, baking powder, and salt. Give it a good stir to evenly distribute the leavening and salt—this way, every bite is perfectly seasoned and rises evenly in the oven.

Step 3: Whisk the Wet Ingredients

In a separate medium bowl, whisk together eggs, almond (or dairy) milk, vegetable oil, and vanilla until well combined and the eggs are thoroughly incorporated.

Step 4: Combine Everything

Pour the wet ingredients into the dry mixture. Use a sturdy spatula to mix until no streaks of dry oats remain. Don’t overmix—just enough to bring it all together so the cake stays tender.

Step 5: Pour and Top

Spread the batter evenly into your prepared baking dish. Sprinkle the sliced almonds generously over the top, then scatter the chocolate chips, butterscotch chips, and finally the shredded coconut. Each topping creates a gorgeous, crave-worthy crust.

Step 6: Bake to Perfection

Bake for 35–40 minutes, or until the top is golden brown and the center is set. If you like a slightly gooey middle, check at the 35-minute mark; for more structure, go closer to 40 minutes. Let cool briefly—then, if you like, finish with a sprinkle of hemp hearts for extra crunch and nutrition.

How to Serve Baked Oatmeal Cake

Garnishes

A sprinkle of fresh berries, a dollop of Greek yogurt, or a warm drizzle of almond butter—all of these make Baked Oatmeal Cake feel extra special. For a classic touch, just add more toasted coconut or even a swirl of maple syrup before serving.

Side Dishes

Serve with a vibrant fruit salad, a cold glass of your favorite milk, or—even better—a frothy oat latte. For brunch, pair with soft scrambled eggs or a crisp green salad for a sweet-and-savory contrast that makes every bite pop.

Creative Ways to Present

For breakfast gatherings, cut the cake into squares and layer them on a tiered platter, or stack slices parfait-style with yogurt and berries in jars. Hosting a cozy evening? Warm individual pieces and serve “a la mode” with a scoop of vanilla ice cream and a sprinkle of hemp hearts—pure bliss!

Make Ahead and Storage

Storing Leftovers

After cooling completely, cover your Baked Oatmeal Cake tightly with foil or plastic wrap, or portion into airtight containers. It keeps beautifully in the fridge for up to 5 days, ready for quick breakfasts or a speedy snack any time.

Freezing

Yes, you can freeze it! Slice the cooled cake into portions, wrap individually in plastic, and freeze in a zipper bag or airtight container. It stays fresh for up to 2 months—just grab a square when you crave a wholesome treat.

Reheating

To reheat, microwave an individual piece on medium for 20–30 seconds, or place a few squares on a baking sheet in a 300°F oven for 8–10 minutes. The cake turns cozy, moist, and—if you’re lucky—the chocolate will gently remelt!

FAQs

Final Thoughts

This Baked Oatmeal Cake brings so much warmth and comfort to any table—whether it’s breakfast with family, a blissful afternoon snack, or a midnight treat. Go ahead, give it a try; you’ll find yourself craving it again and again, and sharing it with friends just might become your new favorite ritual!

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