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)

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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.