If you’ve ever wished for a cozy breakfast treat that feels like a warm hug, then you’re going to adore this Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe. It’s a deliciously wholesome cake that combines hearty oats with the irresistible crunch of almonds, the sweet bursts of chocolate chips, and the tropical touch of coconut. This baked oatmeal cake is perfect for mornings when you want a comforting meal that’s both satisfying and a little indulgent, making it a true crowd-pleaser for family breakfasts or special brunches.
Ingredients You’ll Need
Gathering a few simple, everyday ingredients is all you need to whip up this delightful baked oatmeal cake. Each component plays a key role in balancing texture, sweetness, and flavor, ensuring every bite is utterly crave-worthy.
- Quick cooking oats: The wholesome base that gives the cake its hearty texture and hearty fiber boost.
- Brown sugar: Adds a deep, caramel-like sweetness that complements the oats beautifully.
- Baking powder: Helps the cake rise and keeps it fluffy yet firm.
- Salt: Enhances all the sweet flavors while balancing the overall taste.
- Eggs: Bind everything together perfectly while adding richness.
- Almond milk (or dairy milk): A creamy liquid that moistens the oats and makes the cake tender.
- Vegetable oil: Keeps the cake moist and adds a subtle richness.
- Vanilla extract: Infuses the batter with a warm, inviting aroma and flavor.
- Sliced almonds: Bring a satisfying crunch and nutty flavor on top.
- Chocolate chips: Offer sweet pockets of melty chocolate throughout the cake.
- Butterscotch chips: Add a buttery sweetness that pairs perfectly with the chocolate.
- Sweetened shredded coconut: Provides a chewy texture and tropical flair.
- Hemp hearts (optional): Sprinkle on top for a nutritional boost and subtle nutty notes.
How to Make Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F. Preparing the baking dish is key, so grease a 13×9 inch pan with cooking spray to ensure the cake doesn’t stick and comes out clean and beautiful.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your quick cooking oats, packed brown sugar, baking powder, and salt. This dry mixture lays the foundation for the cake’s texture and sweetness.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs, then add the almond or dairy milk, vegetable oil, and vanilla extract. This liquid mixture adds moisture, richness, and that signature warmth that will fill your kitchen as it bakes.
Step 4: Bring It Together
Pour the wet ingredients into the dry oats mixture. Stir gently but thoroughly until all the oats are moistened and combined, creating a thick batter that is ready to become something magical.
Step 5: Bake Your Cake
Transfer your batter to the greased baking dish and smooth the top with a spatula. Generously sprinkle the sliced almonds, chocolate chips, butterscotch chips, and shredded coconut evenly over the surface. This topping will toast in the oven, adding layers of flavor and texture. Bake for 35 to 40 minutes until the cake turns a golden brown and a toothpick inserted comes out clean.
Step 6: Cool and Finish
After pulling it from the oven, let your cake cool a bit to set. If you like, sprinkle the top with hemp hearts for an extra crunch and nutritional punch that makes the cake feel even more special.
How to Serve Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe
Garnishes
Keep things simple and sweet by sprinkling a few extra sliced almonds or a dusting of cinnamon on top. For a decadent touch, drizzle with a bit of honey or maple syrup right before serving.
Side Dishes
This baked oatmeal cake pairs wonderfully with fresh fruit like berries or sliced bananas, which add brightness and freshness. A dollop of Greek yogurt or a scoop of vanilla ice cream can transform it into a dessert-worthy treat.
Creative Ways to Present
Serve individual slices on pretty plates topped with a sprig of mint for an elegant brunch presentation. Alternatively, cut the cake into squares, stack them for a fun layered look, or even cut into smaller bites to pass around at gatherings.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store in an airtight container in the refrigerator. The cake will stay moist and delicious for up to 4 days, making for easy breakfasts or snacks.
Freezing
If you want to keep your baked oatmeal cake longer, try freezing individual slices. Wrap them securely in foil or freezer bags, and they’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices in the microwave for about 20-30 seconds or warm in a 350°F oven for 5-7 minutes until heated through. This restores the delightful warmth and soft texture that makes this cake so irresistible.
FAQs
Can I use old-fashioned oats instead of quick oats?
Absolutely! Old-fashioned oats will work just fine but may give a slightly chewier texture compared to quick oats. If preferred, you can pulse them briefly in a food processor to break them down a bit.
Is it possible to make this recipe dairy-free?
Yes! Using almond milk as suggested keeps this recipe dairy-free, and vegetable oil is already a great neutral fat option, so it’s perfect for those avoiding dairy.
Can I substitute the vegetable oil with butter?
You certainly can. Melted butter will add a richer flavor, but it might slightly change the texture, making it a bit more decadent. Both choices are delicious, so feel free to pick your favorite.
What if I want to make this gluten-free?
Make sure to use certified gluten-free oats to enjoy this recipe gluten-free. Many oats can be cross-contaminated, so double-check labels if gluten is a concern.
Can I add other mix-ins to the Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe?
Definitely! Feel free to experiment with dried fruits like cranberries or raisins, different nuts like pecans, or even swap butterscotch chips for white chocolate. Customizing it makes each bake uniquely yours!
Final Thoughts
There’s something truly comforting about sinking your teeth into a slice of this Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe. It’s simple to make yet impressively satisfying, with a perfect balance of textures and flavors that will quickly make it a staple in your recipe box. I can’t wait for you to try it and watch it become a beloved favorite in your home too!
Print
Baked Oatmeal Cake with Almonds, Chocolate Chips, and Coconut Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Baked Oatmeal Cake is a wholesome and delicious treat perfect for breakfast or dessert. Combining quick-cooking oats with brown sugar, nuts, and chocolate and butterscotch chips, it’s baked to a golden perfection that’s both hearty and satisfying. Almond milk and eggs keep it moist while the mix of coconut and optional hemp hearts add texture and nutrition. Easy to prepare and serve, it’s a crowd-pleaser suitable for any time of day.
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
- 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)
Wet Ingredients
- 4 eggs
- 2 cups almond milk or dairy milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 13×9 inch baking dish thoroughly with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the quick cooking oats, packed brown sugar, baking powder, and salt. Stir these ingredients together to ensure even distribution.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, almond milk (or dairy milk), vegetable oil, and vanilla extract until the mixture is smooth and well blended.
- Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Stir well until all the ingredients are fully incorporated and the batter is uniform.
- Prepare for Baking: Transfer the batter into the prepared baking dish. Smooth the top evenly with a spatula to create a flat surface.
- Add Toppings: Sprinkle the sliced almonds, chocolate chips, butterscotch chips, and shredded coconut evenly over the top of the batter.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the oatmeal cake to cool in the baking dish for several minutes. Optionally, sprinkle hemp hearts on top before serving for an extra nutritional boost. Cut into squares and serve warm or at room temperature.
Notes
- You can substitute dairy milk if preferred in place of almond milk.
- For a nut-free version, omit sliced almonds and hemp hearts.
- Feel free to add or swap in other types of chips or nuts based on taste.
- Ensure the baking dish is well greased to prevent sticking.
- Allowing the cake to cool slightly aids in easier slicing and better texture.
