Description
This Baked Oatmeal Cake is a warm, comforting breakfast treat that combines quick cooking oats with a blend of sweet and nutty flavors. Enhanced with chocolate and butterscotch chips, sliced almonds, and shredded coconut, this hearty dish is simple to prepare and perfect for serving a crowd. It’s a delicious way to enjoy oatmeal with a moist, cake-like texture, baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 4 1/2 cups quick cooking oats
- 1 cup packed brown sugar
- 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 extract
Toppings and Mix-ins
- 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 your oven to 350°F (175°C) and grease a 13×9 inch baking dish with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the quick cooking oats, packed brown sugar, baking powder, and salt. Stir these together until evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, almond or dairy milk, vegetable oil, and vanilla extract until smooth and well blended.
- Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl of dry ingredients and stir until the mixture is fully combined and uniform in texture.
- Prepare for Baking: Transfer the oatmeal mixture into the greased baking dish and smooth the top evenly with a spatula.
- Add Toppings: Evenly sprinkle the sliced almonds, chocolate chips, butterscotch chips, and shredded coconut over the top of the oatmeal mixture for added flavor and texture.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the oatmeal cake is golden brown and cooked through in the center.
- Cool and Serve: Remove the baked oatmeal from the oven and let it cool before cutting into portions. Optionally, sprinkle hemp hearts on top just before serving to add a nutritional boost.
Notes
- You can substitute almond milk with any other milk of your choice or use dairy milk as preferred.
- Quick cooking oats work best for this recipe to achieve a tender texture, but old-fashioned oats can be used for a chewier cake, adjusting bake time slightly.
- Adding hemp hearts is optional but adds extra protein and nutrients.
- Store leftover baked oatmeal covered in the refrigerator for up to 5 days or freeze for longer storage.
- Feel free to swap or add different nuts, dried fruits, or other chips to customize your oatmeal cake.
