Oatmeal Breakfast Cake
Start your morning on a sweet and satisfying note with this comforting Oatmeal Breakfast Cake, the perfect combination of wholesome ingredients and indulgent flavor. Made with rolled oats soaked in milk, warm cinnamon, and a touch of maple syrup, this cake strikes the ideal balance between nutritious and delicious. Quick to prepare, with just 15 minutes of prep time, this moist and hearty breakfast treat is studded with optional add-ins like chopped nuts or dried fruits for even more texture and flavor. Whether enjoyed warm from the oven or as a grab-and-go breakfast, this cake is a versatile and family-friendly option that’s perfect for busy mornings. Plus, it stores beautifully, making it a great make-ahead choice for meal prep. Try this easy oatmeal breakfast cake for a comforting way to start your day!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup Milk (dairy or non-dairy)
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.25 cup Unsalted butter, melted
- 0.5 cup Brown sugar
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cup Chopped nuts (optional)
- 0.5 cup Dried fruits, such as raisins or cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish or line it with parchment paper.
In a medium bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to soften the oats.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
In another bowl, whisk the melted butter, brown sugar, maple syrup, vanilla extract, and egg until smooth. Stir in the oat mixture.
Gradually add the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
If using, fold in the chopped nuts and dried fruits to distribute evenly throughout the batter.
Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice into squares or rectangles and serve warm or at room temperature. Store leftovers in an airtight container for up to 4 days.
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 388.7 g | 141% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 186.7 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 596 mg | 46% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1990 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
