If you’ve ever wished for a cozy, comforting breakfast that doubles as a dessert, the Baked Oatmeal Cake with Chocolate, Butterscotch, and Coconut Recipe is your new best friend. This delightful creation combines wholesome oats with pockets of rich chocolate, sweet butterscotch, and tropical coconut that meld into a warm, tender cake. Perfectly spongy yet hearty, it brings a comforting sweetness and texture that keeps you coming back for more. Whether you’re fueling a busy morning or treating yourself to an afternoon indulgence, this baked oatmeal cake feels like a hug from the inside out.

Baked Oatmeal Cake with Chocolate, Butterscotch, and Coconut Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its simple yet thoughtful combination of ingredients, each playing a key role in texture, flavor, and even appearance. With just a handful of pantry staples and tasty add-ins, this cake is straightforward to prepare but rich in flavor and satisfaction.

Quick cooking oats: The wholesome base that creates a hearty, tender crumb while keeping the cake moist.
Brown sugar: Adds natural sweetness and a subtle molasses depth for warmth and color.
Baking powder: Essential for giving the cake a gentle rise and fluffy texture.
Salt: Balances the sweetness and enhances all the flavors.
Eggs: Bind the ingredients together and contribute to the cake’s structure.
Almond or dairy milk: Moisture that softens the oats and enriches the batter.
Vegetable oil: Keeps the cake tender and adds a subtle richness without overwhelming flavor.
Vanilla extract: Lends a warm, inviting aroma and rounds out the taste beautifully.
Sliced almonds: Sprinkle on top for a delightful crunch and nutty contrast.
Chocolate chips: Melty pockets of sweet indulgence that create bursts of chocolatey goodness.
Butterscotch chips: Add a buttery, caramel-like sweetness that pairs perfectly with chocolate and coconut.
Sweetened shredded coconut: Brings a tropical chewiness and lovely flavor to each bite.
Hemp hearts (optional): A boost of nutrition with a subtle nutty flavor, perfect for sprinkling on top.

How to Make Baked Oatmeal Cake with Chocolate, Butterscotch, and Coconut Recipe

Step 1: Preheat the Oven

Start by heating your oven to 350°F. Grease a 13×9 inch baking dish with cooking spray to ensure your oatmeal cake won’t stick and will come out beautifully browned on the edges. This simple prep sets the stage for an even bake and easy slicing later.

Step 2: Mix Dry Ingredients

In a spacious bowl, combine the quick cooking oats, brown sugar, baking powder, and salt. Mixing these first allows the leavening agent and sweetener to distribute evenly, ensuring every bite is deliciously balanced and the cake rises perfectly.

Step 3: Combine Wet Ingredients

In another bowl, whisk together eggs, your choice of almond or dairy milk, vegetable oil, and vanilla extract until smooth and well blended. This creates a silky batter that will bind the oats and infuse the baked oatmeal cake with moisture and flavor.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients and stir carefully until everything is combined but not overmixed. The batter will be thick and hearty, ready for the next exciting step.

Step 5: Transfer and Add Toppings

Spread the batter evenly into your prepared baking dish, smoothing the top with a spatula. Now comes the fun: sprinkle sliced almonds, chocolate chips, butterscotch chips, and shredded coconut across the surface. These toppings not only add texture and bursts of sweetness but also create a beautiful, inviting finish.

Step 6: Bake Until Golden

Bake for 35 to 40 minutes, until the edges turn golden brown and a toothpick inserted in the center comes out clean. The aroma filling your kitchen will have you counting down the minutes!

Step 7: Cool and Add Final Touches

Allow the oatmeal cake to cool in the dish for at least 10 minutes. If desired, sprinkle hemp hearts on top for an extra layer of nutrition and a subtle nutty flavor. Once cooled, slice into squares and prepare to enjoy the blend of chocolate, butterscotch, and coconut in every tender bite.

How to Serve Baked Oatmeal Cake with Chocolate, Butterscotch, and Coconut Recipe

Garnishes

To elevate your presentation, consider a light dusting of powdered sugar or a drizzle of warm maple syrup. A dollop of Greek yogurt or whipped cream complements the natural sweetness and adds creaminess to each serving, balancing the texture beautifully.

Side Dishes

This oatmeal cake pairs wonderfully with fresh fruit like berries or sliced bananas for a refreshing counterpoint. A cup of hot coffee, chai tea, or even a glass of cold milk rounds out a delightful breakfast or snack experience.

Creative Ways to Present

Try serving individual slices topped with toasted coconut flakes and a few extra butterscotch chips for added flair. You can even turn leftovers into breakfast parfaits by layering cake crumbles with yogurt and fruit in glasses, making each serving feel festive and fresh.

Make Ahead and Storage

Storing Leftovers

Wrap your baked oatmeal cake tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days. This keeps it moist and flavorful, making it easy to grab a slice whenever a cozy craving hits.

Freezing

For longer storage, slice the cake and freeze the pieces in a zip-top bag separated by parchment paper. Frozen slices keep well for up to 2 months, perfect for prepping ahead and enjoying your favorite baked oatmeal cake whenever you want.

Reheating

Warm individual slices in the microwave for about 30 seconds or until heated through for a quick breakfast treat. Alternatively, reheat in a toaster oven to restore a delightful crispness to the topping, bringing back that fresh-baked magic.

FAQs

Can I use steel-cut oats instead of quick cooking oats?

Steel-cut oats have a much firmer texture and require a longer cooking time, so they are not ideal for this recipe. Quick cooking oats work best to give the cake its tender crumb and allow it to bake evenly within the given time.

Is there a dairy-free option for this recipe?

Absolutely! Using almond milk or any other plant-based milk makes the Baked Oatmeal Cake with Chocolate, Butterscotch, and Coconut Recipe completely dairy-free without sacrificing flavor or texture.

Can I substitute the butterscotch chips?

If butterscotch chips are hard to find, you can replace them with white chocolate chips or caramel bits. Each option adds its unique sweetness and will still complement the chocolate and coconut beautifully.

How do hemp hearts affect the flavor?

Hemp hearts have a mild, nutty flavor and add a subtle crunch and nutritional boost. They are optional, but they make a nice finishing touch without overpowering the other flavors.

Can this oatmeal cake be made gluten-free?

Yes! Just make sure to use certified gluten-free oats and check that your baking powder and other ingredients are gluten-free to prevent any cross-contamination.

Final Thoughts

I genuinely hope you’ll give this Baked Oatmeal Cake with Chocolate, Butterscotch, and Coconut Recipe a try—it’s one of those recipes that effortlessly blends warmth, sweetness, and wholesome ingredients into something truly special. It’s perfect for sharing or savoring on your own and makes every morning feel like a little celebration. Happy baking and even happier tasting!