Description
This Baked Oatmeal Cake is a wholesome and delicious breakfast or snack option, combining quick cooking oats with a blend of brown sugar, nuts, chocolate, and butterscotch chips. Moist and tender with a hint of vanilla, it’s easy to prepare and perfect for serving a crowd.
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
- 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)
Wet Ingredients
- 4 eggs
- 2 cups almond milk or dairy milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). 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, brown sugar, baking powder, and salt. Stir these ingredients well to ensure even distribution.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk (almond or dairy), vegetable oil, and vanilla extract until smooth and fully blended.
- Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients. Stir until all are thoroughly combined, forming a thick batter.
- Prepare Baking Dish: Transfer the batter to the prepared baking dish and smooth the top evenly with a spatula.
- Add Toppings: Sprinkle the sliced almonds, chocolate chips, butterscotch chips, and shredded coconut evenly over the top of the batter for added texture and flavor.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the cake is cooked through (a toothpick inserted into the center should come out clean).
- Cool and Serve: Remove from the oven and let the oatmeal cake cool before slicing. Optionally, sprinkle the hemp hearts on top for extra nutrition before serving.
Notes
- You can substitute almond milk with any dairy or non-dairy milk of your choice.
- For a nut-free version, omit the sliced almonds and hemp hearts.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This baked oatmeal cake can be reheated in the microwave or oven for a quick breakfast.
- Add fresh berries or a drizzle of honey when serving to enhance flavor.
