If you are searching for a cozy, comforting treat that feels both wholesome and indulgent, this Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe is absolutely for you. Imagine the warm aroma of oats mingling with sweet chocolate chips and toasted almonds, all nestled within a tender, cake-like texture that feels like a big cozy hug on a plate. Each bite delivers a perfect balance of nutty crunch, creamy chocolate bursts, and tropical notes from shredded coconut, making this dish a wonderful option whether it’s breakfast, dessert, or an anytime snack that lifts your spirits.
Ingredients You’ll Need
The magic behind this Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe lies in the simplicity and quality of its ingredients. Every item on the list plays a crucial role in creating its delightful texture, flavor complexity, and inviting color. From hearty oats to luscious mix-ins, each component brings something special to the table.
- 4 1/2 cups quick-cooking oats: The hearty bed that makes the cake filling and naturally wholesome.
- 1 cup packed brown sugar: Adds a mellow, caramel-like sweetness that comforts every bite.
- 1 1/2 teaspoons baking powder: Provides just the right lift, making the cake soft and airy.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 4 eggs: Bind the ingredients together while adding richness.
- 2 cups almond milk or dairy milk: Keeps the cake moist and adds a subtle, creamy note.
- 1/2 cup vegetable oil: Keeps the cake tender and ensures it doesn’t dry out.
- 2 teaspoons vanilla: A fragrant detail that brings warmth and depth.
- 1/2 cup sliced almonds: Contributes a delightful crunch and nutty flavor.
- 1/3 cup chocolate chips: Sweet pockets of melty softness throughout the cake.
- 1/3 cup butterscotch chips: Adds a rich, buttery sweetness that complements the chocolate.
- 3/4 cup sweetened shredded coconut: Imparts a tropical twist and chewy texture.
- 2 tablespoons hemp hearts (optional): Boosts nutrition while adding subtle nuttiness and texture.
How to Make Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe
Step 1: Preheat the Oven
Start by getting your oven ready at 350°F. Grease a 13×9 inch baking dish to ensure the cake doesn’t stick and lifts out easily after baking. This small prep step makes all the difference for a perfect finish.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine your oats, brown sugar, baking powder, and salt. These dry ingredients provide the structure and sweetness that form the cake’s foundation. Mixing well now ensures even flavor and texture later.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the eggs, almond milk (or any milk you prefer), vegetable oil, and vanilla extract. This mixture will add moisture, richness, and softness to the cake — so make sure it’s smooth and well blended.
Step 4: Bring It All Together
Pour the wet mixture into your dry ingredients. Stir until everything is just combined. You want all those oats coated and mingled with the sugary, creamy mixture so each bite is perfectly balanced.
Step 5: Prepare to Bake
Transfer your batter into the greased baking dish and smooth the top with a spatula. Then sprinkle the sliced almonds, chocolate chips, butterscotch chips, and shredded coconut evenly over the surface. These toppings will toast beautifully during baking and add wonderful layers of flavor.
Step 6: Baking Time
Bake in the preheated oven for 35 to 40 minutes. You’ll know it’s ready when the top turns a gorgeous golden color and a toothpick inserted in the center comes out mostly clean. Let it cool slightly before serving to let the flavors settle.
How to Serve Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe
Garnishes
For an eye-catching and tasty finish, dust your cake with a light sprinkle of hemp hearts or additional sliced almonds right before serving. A drizzle of honey or maple syrup can add nice glossy sweetness. Fresh berries can also brighten up the plate and complement the nutty and chocolatey flavors.
Side Dishes
This cake pairs beautifully with a cup of hot coffee or chai tea for a comforting morning ritual. For an afternoon treat, serve alongside a scoop of vanilla ice cream or creamy yogurt to balance its hearty texture with cool creaminess.
Creative Ways to Present
Try cutting the cake into smaller squares for brunch buffets or snack platters. Layer slices with whipped cream and fresh fruit for an oatmeal cake parfait experience. You can even use cookie cutters to create fun shapes for kids or parties, enhancing the fun and presentation.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. This not only preserves freshness but also allows the flavors to meld beautifully.
Freezing
The Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe freezes exceptionally well. Wrap individual slices or the entire cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 3 months and thaw overnight in the fridge before enjoying.
Reheating
Warm slices gently in the microwave for 30 to 45 seconds or until just heated through. For extra crispness, reheat in a toaster oven or regular oven at 300°F for about 10 minutes. The warmed chocolate chips and toasted almonds will feel like a cozy hug.
FAQs
Can I use old fashioned oats instead of quick cooking oats?
While quick cooking oats work best here for texture, you can substitute old fashioned oats if you prefer. The cake will take slightly longer to bake and might be a bit denser, but still delicious.
Is it possible to make this recipe vegan?
Yes! Swap the eggs with flax or chia egg replacers and use plant-based milk as recommended. The vegetable oil remains the same. These swaps keep the cake moist and flavorful.
Can I omit the butterscotch chips?
Absolutely. They add a lovely buttery sweetness but leaving them out won’t compromise the overall taste much. Feel free to substitute with more chocolate chips or nuts.
What is the role of hemp hearts in this recipe?
Hemp hearts add a subtle nutty flavor along with nutrition benefits like protein and omega-3s. They’re optional but a nice finishing touch if you want a health boost.
How do I know when the cake is fully baked?
Look for a golden top and edges pulling slightly away from the pan. Also, insert a toothpick in the center – it should come out mostly clean with a few moist crumbs but no wet batter.
Final Thoughts
This Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe is a true gem that transforms simple pantry staples into a crowd-pleaser with sumptuous textures and flavors. Whether you’re serving it as a heartfelt breakfast or a delightful dessert, it’s a recipe you’ll want to keep close and share often. So grab your mixing bowls and get ready to create something wonderfully warm and welcoming!
Print
Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Baked Oatmeal Cake is a delicious and wholesome breakfast or snack option that’s easy to prepare and packed with nourishing ingredients. Combining quick-cooking oats, brown sugar, eggs, and a blend of milk and oil, this recipe creates a moist, flavorful cake studded with almonds, chocolate, butterscotch chips, and shredded coconut. It’s perfect for feeding a crowd, offering a comforting and hearty treat that can be enjoyed warm or at room temperature.
Ingredients
Dry Ingredients
- 4 1/2 cups quick cooking oats
- 1 cup packed brown sugar
- 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
- 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 the Oven: Preheat your oven to 350°F (175°C). Grease a 13×9 inch baking dish with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the quick cooking oats, brown sugar, baking powder, and salt. Stir well to distribute the dry ingredients evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, almond or dairy milk, vegetable oil, and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir thoroughly until the mixture is well blended and consistent.
- Transfer to Baking Dish: Pour the oatmeal batter into the prepared baking dish. Smooth out the top with a spatula, ensuring an even layer.
- Add Toppings: Sprinkle the sliced almonds, chocolate chips, butterscotch chips, and shredded coconut evenly over the surface of the batter.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes. Bake until the cake is golden brown and firm to the touch, indicating it is cooked through.
- Cool and Serve: Remove the baked oatmeal cake from the oven and allow it to cool in the pan before slicing. Optionally, sprinkle the hemp hearts on top for an added nutritional boost before serving.
Notes
- You can substitute almond milk with any other milk variety, including dairy or plant-based alternatives, according to your preference.
- For a nut-free version, omit the sliced almonds and hemp hearts.
- Feel free to add or substitute other mix-ins such as dried fruit, different nuts, or seeds.
- This cake can be served warm or cold and makes a great make-ahead breakfast.
- Store leftovers covered in the refrigerator for up to 5 days and reheat as needed.
