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Baked Oatmeal Cake with Chocolate, Butterscotch, and Coconut Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 34 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 45-50 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Baked Oatmeal Cake is a delicious and wholesome breakfast or snack option, combining quick cooking oats with sweet and nutty flavors from almonds, chocolate chips, butterscotch chips, and coconut. Moist and golden with a satisfying texture, it’s 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 & 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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 13×9 inch baking dish with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the quick cooking oats, packed brown sugar, baking powder, and salt. Stir these together to evenly distribute all the dry ingredients.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, almond milk (or dairy milk), vegetable oil, and vanilla extract until the mixture is smooth and well blended.
  4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients bowl and stir thoroughly until the oats are fully moistened and the batter is uniform.
  5. Prepare for Baking: Transfer the oat mixture into the greased baking dish and smooth the top evenly with a spatula.
  6. Add Toppings: Sprinkle the sliced almonds, chocolate chips, butterscotch chips, and shredded coconut evenly over the top of the batter to add texture and flavor.
  7. Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes until the top is golden brown and the cake is cooked through in the center.
  8. Cool and Serve: Remove the baked oatmeal cake from the oven and allow it to cool for several minutes, which helps it set. Optionally, sprinkle the hemp hearts on top just before serving to add an extra nutritional boost.

Notes

  • You can substitute almond milk with any preferred dairy or plant-based milk.
  • If you prefer a vegan version, replace eggs with flax eggs and use dairy-free chocolate chips.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze individual portions.
  • Feel free to customize toppings with dried fruits, nuts, or seeds of your choice.
  • This recipe serves well as a hearty breakfast or a wholesome snack.

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