Baked Oatmeal Cake

A cozy baked oatmeal cake is the answer when I want breakfast to be both wholesome and fuss—free. This recipe blends the comfort of warm oats with a soft cake—like texture all thrown together in one dish. With minimal prep and plenty of flexibility for flavorful add—ins baked oatmeal cake makes mornings feel downright special whether for hungry kids or a slow weekend brunch crowd.

The first time I tried making baked oatmeal cake was after my friend brought it to a chilly Saturday breakfast potluck. Everyone had seconds and it was so satisfyingly cozy that I have been making it for quick weekday breakfasts ever since.

Ingredients

• Old—fashioned rolled oats: The hearty base that bakes up soft yet tender For the best texture choose thick—cut oats over instant oats
• Baking powder: This provides the subtle lift and cake—like texture Check the date on your can give it a little shake and make sure it is fresh for best rise
• Ground cinnamon: Adds warmth and depth Opt for freshly ground if possible for stronger aroma
• Salt: A pinch enhances all the other flavors I like to use fine sea salt so it blends evenly
• Eggs: Large eggs help set the cake and add protein Choose eggs with rich yellow yolks for best color and taste
• Maple syrup or honey: Natural sweetness and a caramel note Go for real maple syrup or raw local honey for the freshest taste
• Melted coconut oil or butter: Adds richness and moisture Unsalted butter or unrefined coconut oil will both work beautifully
• Vanilla extract: A background of mellow sweetness Try pure vanilla extract not imitation for best results
• Milk: Dairy or plant—based both work Almond or oat milk are great for a non—dairy option as long as it is not flavored or sweetened
• Chopped nuts: Walnuts and pecans add crunch and toasty flavor Choose fresh nuts with no stale smell
• Dried fruit: Raisins or cranberries give burst of chewy sweetness Look for plump dried fruit with little added sugar
• Fresh or frozen berries: Adds juicy pops of flavor Blueberries and raspberries are my go—to and do not thaw frozen berries before baking for easy prep

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 Celsius Grease a nine inch square baking dish with butter coconut oil or spray making sure you get the corners so the oats do not stick and cleanup is easy

Mix the Dry Ingredients:

In a large bowl add the rolled oats then sprinkle in baking powder cinnamon and salt Use your hands or a big spoon to toss everything together This lets the baking powder and salt distribute so you do not bite into a salty spot later

Combine the Wet Ingredients:

In a second mixing bowl whisk the eggs until smooth Add maple syrup or honey melted coconut oil or butter vanilla extract and your milk of choice Whisk vigorously until everything looks smooth and combined Do not add hot melted oil to very cold milk or eggs or you may get clumps

Bring it All Together:

Pour the wet ingredient mixture into the bowl of dry ingredients Stir patiently with a spatula or large spoon until every oat is coated but do not overmix Just add—in your nuts dried fruit or berries and fold them through gently so they are evenly spread

Bake the Oatmeal Cake:

Scrape every bit of the mixture into your prepared baking dish Smooth the top with the back of your spoon so it bakes up evenly Place in the oven and set a timer for thirty—five to forty minutes Watch for the top to turn golden brown and the center should feel set and not jiggly

Cool and Serve:

Once baked remove the dish from the oven and let it cool at least five minutes before cutting Cooling helps it slice like a cake Serve warm out of the oven or let it come to room temperature for firmer pieces and easier storing

Save It

I absolutely love using juicy blueberries as my mix—in of choice Their color pops through the golden oatmeal and every slice feels like a treat My family calls this their breakfast cake and it always reminds me of rainy mornings spent together around the kitchen table

Storage Tips

Leftovers are easy to store Wrap the cooled baked oatmeal cake in foil or place in an airtight container in the fridge It stays fresh for up to four days You can reheat individual slices in the microwave for about thirty seconds or warm the whole pan in a low oven for a few minutes The cake also freezes well Slice it first then freeze portions in airtight bags defrost overnight in the fridge before reheating for a grab and go breakfast

Ingredient Substitutions

If you do not have maple syrup use honey or agave as a swap Change up the nuts try pumpkin seeds or sunflower seeds and any non—dairy milk will work like almond soy or oat For added flavor you could sprinkle in nutmeg orange zest or swirl with apple butter in fall Swap the coconut oil for regular melted butter if that is what you have on hand The recipe is forgiving so do not stress if you are missing a mix—in

Serving Suggestions

Serve the warm oatmeal cake with a dollop of yogurt and extra berries For a sweeter moment drizzle more maple syrup or a spoon of nut butter Sometimes I cut big squares for breakfast and smaller pieces for an after school snack It even works as a weeknight dessert topped with whipped cream

Cultural and Historical Context

Baked oatmeal has always been a classic comfort in American kitchens especially in Pennsylvania Dutch country This dish comes from a long tradition of homey recipes that are easy to bake with pantry basics Oats have been fueling busy families for generations and baked oatmeal transforms humble ingredients into something that feels almost like dessert

Seasonal Adaptations

Swap in peaches or plums during summer for juicy bursts of flavor Stir in pumpkin puree and warming spices like ginger and cloves in autumn Use dried cranberries and pistachios in winter for festive color and taste

Success Stories

I have heard from neighbors who started making this baked oatmeal cake for school meal prep and now it is a staple in their weekly rotation It makes busy mornings feel so much easier When I brought a pan to a holiday brunch it disappeared in minutes even among a table stacked with fancy pastries

Freezer Meal Conversion

For prepping ahead double the recipe and bake in two pans Once cool slice into squares and freeze in single layers in a large freezer bag You can reheat from frozen with a minute or two in the microwave or ten minutes wrapped in foil in the oven at three hundred twenty five Fahrenheit Frozen slices taste just as fresh as the day you baked them

Save It

Give this baked oatmeal cake a try and breakfast will always feel just a little more special. It is as simple or creative as you need and perfect for sharing with those you love.

Recipe FAQs

→ Can I use quick oats instead of rolled oats?

Rolled oats give the best texture, but quick oats can be used for a slightly softer result.

→ What mix-ins work best?

Popular choices include walnuts, pecans, raisins, cranberries, or fresh berries for added flavor and texture.

→ How can I make this dairy-free?

Swap in your favorite plant-based milk and use coconut oil instead of butter for a dairy-free option.

→ Can I prepare this ahead of time?

Absolutely! Bake and store covered in the fridge for up to 4 days. Reheat before serving for best results.

→ How should I serve baked oatmeal cake?

Enjoy it warm or at room temperature. Top with yogurt, fruit, or a drizzle of maple syrup for extra flavor.