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Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 63 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). 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, brown sugar, baking powder, and salt. Stir well to distribute the dry ingredients evenly.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, almond or dairy milk, vegetable oil, and vanilla extract until fully combined.
  4. 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.
  5. Transfer to Baking Dish: Pour the oatmeal batter into the prepared baking dish. Smooth out the top with a spatula, ensuring an even layer.
  6. Add Toppings: Sprinkle the sliced almonds, chocolate chips, butterscotch chips, and shredded coconut evenly over the surface of the batter.
  7. 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.
  8. 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.

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Find it online: https://cozyfamilydinners.com/baked-oatmeal-cake-with-almonds-chocolate-chips-and-coconut-recipe/