There is something undeniably comforting and irresistibly delicious about the Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe. This dish marries hearty oats with the crunch of almonds, the sweet bursts of chocolate chips, and the tropical hint of coconut to create a cake that feels like a warm hug on a plate. Whether you need a cozy breakfast to energize your day or a delightful dessert to share with friends, this baked oatmeal cake has got you covered with texture, flavor, and wholesome goodness all in one slice.
Ingredients You’ll Need
Gathering the right ingredients is a breeze for this recipe, yet each one plays a crucial role in crafting the perfect balance of taste, texture, and color. Simple pantry staples come together to create a dish that feels both indulgent and nourishing.
- 4 1/2 cups quick cooking oats: Provides a tender, chewy base and a comforting oat-forward flavor.
- 1 cup packed brown sugar: Adds rich sweetness with subtle molasses notes that enhance warmth.
- 1 1/2 teaspoons baking powder: Gives the cake a lovely rise and fluffy texture.
- 1/2 teaspoon salt: Balances sweetness and amplifies all the flavors beautifully.
- 4 eggs: Bind everything together and add moistness to the cake.
- 2 cups almond milk or dairy milk: Keeps the cake tender while adding creaminess and depth of flavor.
- 1/2 cup vegetable oil: Ensures a moist crumb and prevents dryness.
- 2 teaspoons vanilla: Infuses the cake with a warm, inviting aroma.
- 1/2 cup sliced almonds: Introduces delightful crunch and nutty notes.
- 1/3 cup chocolate chips: Delivers sweet, melty pockets of chocolate.
- 1/3 cup butterscotch chips: Offers a buttery sweetness that complements the chocolate.
- 3/4 cup sweetened shredded coconut: Adds a tropical flair and chewy texture.
- 2 tablespoons hemp hearts (optional): Sprinkle on top for extra nutrients without altering flavor.
How to Make Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. Grease a 13×9 inch baking dish with cooking spray to ensure the cake doesn’t stick and comes out effortlessly. This small but essential step helps you avoid frustrating cleanup after baking this scrumptious treat.
Step 2: Combine the Dry Ingredients
In a large bowl, mix together the quick cooking oats, brown sugar, baking powder, and salt. This combination sets the flavor foundation, distributing sweetness and leavening agents evenly throughout the batter for a consistent, fluffy cake.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk the eggs, almond or dairy milk, vegetable oil, and vanilla extract until smooth. The vanilla adds that warm backdrop aroma you’ll love, while the eggs and oil ensure the cake stays moist and tender.
Step 4: Blend Dry and Wet Mixtures
Pour the wet ingredient mixture into the bowl of dry ingredients, stirring gently until fully combined. This step brings all your flavors together into a thick batter ready to transform into the delicious baked oatmeal cake.
Step 5: Add Toppings and Bake
Transfer the batter to your prepared baking dish and smooth out the surface. Sprinkle the sliced almonds, chocolate chips, butterscotch chips, and shredded coconut evenly over the top. These toppings will toast beautifully in the oven, adding irresistible texture and pops of flavor. Bake for 35 to 40 minutes, until the cake turns golden and is cooked through when tested with a toothpick.
Step 6: Cool and Optional Garnish
Once baked, let the cake cool slightly before serving. For an extra nutritional boost and slight nutty crunch, sprinkle hemp hearts on top just before slicing. This finishing touch adds a wonderful visual and textural element.
How to Serve Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe
Garnishes
Adding garnishes can elevate this cake even more. Consider a light dusting of powdered sugar or a drizzle of honey or maple syrup. Fresh berries offer a vibrant contrast and a pop of color that brightens each bite.
Side Dishes
Pair this cake with a cup of strong coffee, chai tea, or even a creamy latte to complement its sweetness. For a more grown-up brunch, serve alongside a dollop of Greek yogurt or a scoop of vanilla ice cream.
Creative Ways to Present
Cut the cake into rustic squares or elegant triangles and stack them for an inviting display. For parties, serve on a wooden board with small bowls of extra nuts and chips for guests to sprinkle on. Wrapping individual portions in parchment paper makes for delightful grab-and-go treats.
Make Ahead and Storage
Storing Leftovers
This baked oatmeal cake keeps beautifully for up to 4 days in an airtight container at room temperature. Keeping it covered protects moisture and flavor so every slice stays fresh and inviting.
Freezing
To enjoy later, freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer-safe bag. When you want a quick snack or breakfast, just thaw overnight in the fridge and warm up gently.
Reheating
Reheat slices in the microwave for about 30 seconds or in a toaster oven for a few minutes until warm and soft. This brings out that freshly baked feel, making leftovers taste just as good as the day you made them.
FAQs
Can I use rolled oats instead of quick cooking oats?
Yes, you can use rolled oats, but the texture will be a bit chewier and the cake might take slightly longer to bake. Quick cooking oats generally give a smoother crumb, but both versions taste fantastic.
Is it possible to make this recipe dairy-free?
Absolutely! Using almond milk as suggested keeps this recipe dairy-free. Just be sure the chocolate and butterscotch chips are also dairy-free if you need to keep the entire cake vegan or dairy-free.
What if I don’t have butterscotch chips?
No worries! You can omit butterscotch chips or replace them with additional chocolate chips or even raisins for a different but equally delicious flavor variation.
Can I add other nuts or dried fruits?
Definitely! This recipe is versatile and welcomes additions like walnuts, pecans, or dried cranberries. Just adjust quantities to your taste for a personalized twist.
How do I know when the cake is done?
Look for a golden top and edges pulling slightly away from the pan. A toothpick inserted in the center should come out mostly clean or with a few moist crumbs—not wet batter.
Final Thoughts
If you’ve been looking for a cozy, delicious treat that feels a little like breakfast and a little like dessert, this Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe is your new best friend. It’s simple to whip up, packed with flavor, and perfect for sharing or savoring solo. Give it a try soon—you’ll find it’s one of those easy recipes that quickly becomes a beloved favorite in your kitchen.
Print
Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Baked Oatmeal Cake is a wholesome and delicious breakfast or snack option, combining hearty quick-cooking oats with sweet bursts of chocolate chips, butterscotch chips, and shredded coconut. Enhanced with sliced almonds and optional hemp hearts for extra texture and nutrition, this moist and flavorful cake is easy to prepare and perfect for serving a crowd.
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
Wet Ingredients
- 4 eggs
- 2 cups almond milk or dairy milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Toppings and Add-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 Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 13×9 inch baking dish with cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, stir together the quick cooking oats, packed brown sugar, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs thoroughly. Add the almond milk (or your choice of dairy milk), vegetable oil, and vanilla extract, whisking until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients and stir gently until everything is fully incorporated.
- Transfer and Top: Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the top with sliced almonds, chocolate chips, butterscotch chips, and shredded coconut for a sweet, crunchy topping.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes. The oatmeal cake is done when the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Garnish: Remove the cake from the oven and allow it to cool slightly. If desired, sprinkle the optional hemp hearts on top before serving for extra nutrition and texture.
Notes
- This recipe can be made using either almond milk or regular dairy milk depending on preference or dietary restrictions.
- For a nut-free version, omit the sliced almonds and use seeds like pumpkin or sunflower instead.
- Hemp hearts are optional but add a pleasant nuttiness and boost protein and healthy fat content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for longer storage.
- To reheat, warm individual portions in the microwave for 20-30 seconds.
