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Baked Oatmeal Cake with Chocolate, Butterscotch, and Coconut Recipe

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4 from 52 reviews

This baked oatmeal cake is a delicious and wholesome breakfast or snack option featuring quick cooking oats blended with brown sugar, eggs, almond milk, and vegetable oil. Enhanced with sliced almonds, chocolate chips, butterscotch chips, shredded coconut, and optional hemp hearts, it offers a perfect balance of texture and flavor with a golden, tender finish after baking.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 4 1/2 cups quick cooking oats
  • 1 cup brown sugar (packed)
  • 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

Wet Ingredients

  • 4 eggs
  • 2 cups almond milk (or dairy milk)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

Optional Toppings

  • 2 tablespoons hemp hearts (optional)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 13×9 inch baking dish with cooking spray to ensure the oatmeal cake doesn’t stick and to help with even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the quick cooking oats, brown sugar, baking powder, and salt until thoroughly combined to evenly distribute the leavening and seasoning.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, almond milk, vegetable oil, and vanilla extract until smooth and fully combined, creating the wet base for the batter.
  4. Mix Batter: Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently but thoroughly until all components are evenly mixed and the batter is uniform.
  5. Assemble in Baking Dish: Pour the prepared batter into the greased baking dish. Using a rubber spatula, spread and smooth the top to create an even layer for uniform baking.
  6. Add Toppings: Evenly sprinkle the sliced almonds, chocolate chips, butterscotch chips, and sweetened shredded coconut over the top of the batter to add texture and bursts of flavor.
  7. Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean, indicating it is set.
  8. Cool and Garnish: Remove the oatmeal cake from the oven and allow it to cool slightly in the dish. If desired, sprinkle hemp hearts on top for an added nutritious finish before serving.

Notes

  • Feel free to substitute almond milk with any dairy or plant-based milk of your choice.
  • For a nut-free version, omit the sliced almonds or replace them with seeds like pumpkin or sunflower.
  • Make sure not to overbake to keep the oatmeal cake moist and tender.
  • Hemp hearts are optional but add a boost of protein and healthy fats.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days, and reheat before serving.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/baked-oatmeal-cake-with-chocolate-butterscotch-and-coconut-recipe/