Buzz
Oats can get monotonous, and I’m always searching for creative ways to spice up my morning oatmeal. While it’s undeniably healthy and satisfying, eating the same oatmeal daily can become dull, and that’s not my style. Alongside options like fried oatmeal squares, risotto-style oatmeal, and grated apple overnight oats, consider adding a cake to your oat-based breakfast repertoire.
Baked oats have gained popularity on TikTok for a reason—they offer the indulgence of a soft, fluffy cake for breakfast, minus the butter, refined flours, and sugars typical of dessert cakes. The ingredients are similar to those in a regular bowl of oatmeal, ensuring the cake remains just as nutritious. Think of it as a quick bread made with oat flour. With just a few ingredients and a straightforward mixing process, you can customize it with your favorite oatmeal toppings. Plus, this breakfast cake is naturally gluten-free, though those with severe gluten sensitivities should verify that the oats aren’t processed with gluten-containing flours.
The process is straightforward, requiring only four main ingredients: oats, eggs, a sweetener, and baking powder. Many recipes suggest adding a ripe banana, which enhances flavor, sweetness, and binding. I highly recommend it unless you dislike bananas. If that’s the case, opt for a banana-free version, where the egg works perfectly as a binder.
What I love most about this recipe is its simplicity—everything is made in a blender. Fewer dishes to clean and more efficiency. It’s the perfect way to kickstart your day. Since the oats are gluten-free, there’s no risk of over-mixing, and you can blend the batter until smooth or leave it slightly textured for a rustic feel.
Begin by placing all the ingredients into the blender. I initially added the oats first, which was a mistake because the eggs couldn’t reach the blades without help. I recommend starting with the eggs to ensure everything blends smoothly. Pulse until the mixture is well-combined and the oats are ground to your preferred consistency. I prefer a bit of texture, so I stop blending early. If you want to add chocolate chips, coconut, fruit, or nuts, stir them in with a spoon after blending. Pour the batter into a greased pan—options include a cake pan, ramekin, loaf pan, or cupcake tin for individual servings. Bake at 350°F for 15 to 20 minutes.
The baked oats will rise and become fluffy, but don’t anticipate much browning. Since most baked oats recipes avoid ingredients like butter and sugar that promote browning, the cake’s surface will remain pale even when fully cooked. To check for doneness, gently press the top of the cake at the end of baking—it should spring back. Once done, remove it from the oven.
This recipe features additions like peanut butter, vanilla, and cinnamon, but you can skip these for a simpler version. On the other hand, feel free to enhance the flavor and texture by mixing in a quarter cup of mini chocolate chips, chopped nuts, or blueberries. If it’s something you’d typically add to your oatmeal, it’s likely a great fit for this batter or as a topping.
Peanut Butter Banana Baked Oats
Ingredients:
2 eggs
1 cup rolled oats
1 medium banana
2 tablespoons peanut butter
2 tablespoon honey
1 teaspoon baking powder
1 teaspoon vanilla
½ teaspoon cinnamon
⅛ teaspoon salt
Preheat your oven to 350°F. This recipe yields enough batter for 6 cupcakes or a 6-inch round cake. If using a cupcake pan, line it with paper liners or lightly grease it with butter or oil. For a cake pan, spray it with cooking oil and place a parchment paper circle at the bottom.
Combine all the ingredients in a blender. Pulse until the mixture is well-blended and the oats reach your preferred texture. If peanut butter clings to the sides, use a rubber spatula to scrape it down and reincorporate it.
Transfer the batter into the prepared pan and bake at 350°F for 15-20 minutes. The cake is done when the center springs back after a gentle press.
