Baked Oatmeal Cake Recipe
If you’re searching for a breakfast or snack that feels like an indulgence but is secretly nutritious, look no further than this Baked Oatmeal Cake Recipe. Imagine a cozy blend of oats, cinnamon, applesauce, and honey baked into a tender, cake-like bar that pairs beautifully with your morning coffee or makes the perfect after-school treat. This recipe is delightfully simple, easy to customize with your favorite add-ins, and packed with comforting warmth in every bite. You’ll soon see why the Baked Oatmeal Cake Recipe is a beloved favorite in every kitchen it visits!
Ingredients You’ll Need
Gathering your ingredients is as easy as rummaging through a well-stocked pantry. Each item in this Baked Oatmeal Cake Recipe plays a unique role, whether it’s adding chew, keeping things moist, or lending a pop of flavor and color.
- Old-fashioned rolled oats: These provide the hearty base and that classic, comforting texture.
- Baking powder: This lifts and lightens the cake so every bite feels fluffy, not gummy.
- Ground cinnamon: Warm and fragrant, cinnamon brings an irresistible coziness.
- Salt: Just enough to accentuate each flavor and balance the sweetness.
- Eggs: They bind everything together, giving the cake structure and tenderness.
- Milk: Adds moisture and helps everything meld together seamlessly. Choose your favorite kind—dairy or non-dairy work great!
- Unsweetened applesauce: This keeps the cake moist and subtly sweet, without overpowering.
- Honey or maple syrup: For gentle sweetness and a slight caramel note that deepens as it bakes.
- Vanilla extract: A dash of vanilla brings out all the other flavors and adds a homey aroma.
- Melted coconut oil or butter: This fat ensures a tender crumb and rich flavor.
- Chopped nuts or chocolate chips (optional): For crunch, decadence, or just an extra touch of fun—add your favorite mix-ins!
How to Make Baked Oatmeal Cake Recipe
Step 1: Prepare Your Baking Dish and Preheat the Oven
Start by preheating your oven to 350°F to make sure it’s good and hot when you’re ready to bake. Give an 8×8-inch baking dish a light greasing with oil or butter so your oatmeal cake pops out easily and retains its pretty edges.
Step 2: Mix the Dry Ingredients
In a large bowl, stir together your rolled oats, baking powder, cinnamon, and salt. Take a moment to inhale that lovely spice—this simple mixture is where the cake’s cozy personality begins.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together your eggs, milk, applesauce, honey (or maple syrup), vanilla extract, and melted coconut oil or butter. Whisk until it’s all silky and combined, so your cake bakes up evenly moist.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with your dry ingredients. Stir gently but firmly until you don’t see dry oats or flour; just a deliciously thick batter.
Step 5: Add Optional Mix-Ins
If you’re in the mood for some texture or flavor bursts, now’s the time to fold in nuts or chocolate chips. This step makes the Baked Oatmeal Cake Recipe completely your own.
Step 6: Spread and Bake
Scrape the mixture into your prepared baking dish and spread it out evenly. Bake for 30 to 35 minutes, or until the top is a gorgeous golden brown and the center is set. Your kitchen will smell like heaven on earth!
Step 7: Cool and Slice
Let the baked oatmeal cake cool for about 10 minutes. This helps it set up for neat slicing, and makes sure each square holds together when you serve it fresh and warm—or at room temperature if you prefer.
How to Serve Baked Oatmeal Cake Recipe
Garnishes
A dusting of powdered sugar, a drizzle of extra honey, or a dollop of yogurt on top transforms each piece into a little work of art. Fresh berries lend a pop of color and freshness, while extra nuts add crunch.
Side Dishes
The Baked Oatmeal Cake Recipe pairs wonderfully with your morning coffee, chai, or even a cold glass of milk. For a heartier breakfast, serve with scrambled eggs, bacon, or a fruit salad to round out the meal.
Creative Ways to Present
Try cutting the baked oatmeal cake into fun shapes using cookie cutters for a lunchbox surprise, or layer cubes of it with yogurt and fruit in pretty jars for parfaits. It also makes a thoughtful homemade gift, wrapped in parchment and tied with string.
Make Ahead and Storage
Storing Leftovers
Once cooled, simply move the squares to an airtight container and store in the refrigerator. They’ll stay perfectly moist and delicious for up to 4 days, making breakfast prep a total breeze!
Freezing
For longer storage, wrap individual portions tightly in plastic wrap and freeze in a zip-top bag for up to 2 months. This way, you have the Baked Oatmeal Cake Recipe ready at a moment’s notice—perfect for surprise guests or busy weeks.
Reheating
To reheat, simply microwave a square for 20–30 seconds, or warm in a low oven. This brings back that just-baked aroma and ensures the cake is tender and warm through the center.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
You can swap in quick oats, but the texture will be a bit softer and less chewy. For the best results, stick with old-fashioned rolled oats—they create the most satisfying bite in this Baked Oatmeal Cake Recipe.
Is this recipe gluten-free?
Yes—simply use certified gluten-free oats and you’ll have a gluten-free treat that’s just as tasty as the original. Check your baking powder too, as some brands may contain gluten.
What other mix-ins can I use besides nuts or chocolate chips?
Dried fruit like cranberries, raisins, or chopped dates are fantastic. You can also add fresh berries, coconut flakes, or even a handful of shredded carrots for a sneaky veggie twist!
Can I double the recipe?
Absolutely! Double all the ingredients and bake in a 9×13-inch pan. Just add a few extra minutes to the baking time and keep an eye on the center to ensure it sets.
Can I make this recipe vegan?
Yes! Substitute the eggs with flax eggs, use plant-based milk, and opt for maple syrup as your sweetener. Coconut oil is the perfect vegan fat, and the result is just as moist and delicious—another win for the Baked Oatmeal Cake Recipe!
Final Thoughts
If you’re ready to treat yourself to something heartwarming, easy, and endlessly adaptable, this Baked Oatmeal Cake Recipe is just waiting for you to give it a try. Bake a batch soon—you may find it becomes a new staple in your kitchen, too!
Print
Baked Oatmeal Cake Recipe
- Total Time: 45 minutes
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
Indulge in a wholesome and delicious Baked Oatmeal Cake that’s perfect for breakfast or as a snack. This easy-to-make recipe combines the goodness of oats, nuts, and honey for a satisfying treat.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ½ cup milk
- ½ cup unsweetened applesauce
- â…“ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil or butter
Optional:
- ½ cup chopped nuts or chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease an 8×8-inch baking dish.
- Mix Dry Ingredients: In a large bowl, combine oats, baking powder, cinnamon, and salt.
- Prepare Wet Ingredients: In a separate bowl, whisk eggs, milk, applesauce, honey, vanilla, and melted coconut oil.
- Combine Ingredients: Pour wet ingredients into dry ingredients and stir until fully combined. Fold in nuts or chocolate chips if desired.
- Bake: Spread mixture evenly into the baking dish and bake for 30 to 35 minutes until golden and set.
- Serve: Cool for 10 minutes, then slice into squares and serve warm or at room temperature.
Notes
- You can make this recipe dairy-free by using almond milk and coconut oil.
- Add berries or sliced bananas for extra flavor and nutrition.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 10 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
