Baked Oats That Taste Cake (Print View)

Fluffy baked oats with banana and vanilla, perfect for a nutritious breakfast start.

# What You’ll Need:

→ Dry Ingredients

01 - 1 1/2 cups oat flour
02 - 1/2 cup granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 large ripe banana, mashed
06 - 1 large egg
07 - 1/2 cup milk (dairy or non-dairy)
08 - 2 tablespoons melted butter or coconut oil
09 - 1 teaspoon vanilla extract

→ Optional Add-ins

10 - 1/4 cup chocolate chips or chopped nuts
11 - 1/2 teaspoon cinnamon

# Method:

01 - Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish or line with parchment paper.
02 - In a large bowl, whisk together oat flour, granulated sugar, baking powder, and salt until evenly combined.
03 - In a separate bowl, mix mashed banana, egg, milk, melted butter or coconut oil, and vanilla extract until smooth.
04 - Add wet ingredients to dry ingredients and stir until just combined. Fold in chocolate chips, nuts, or cinnamon if using.
05 - Pour batter into prepared baking dish and smooth the top evenly.
06 - Bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
07 - Allow to cool a few minutes before slicing into squares. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes like dessert for breakfast but actually fuels your day with real oats and protein.
  • One bowl cleanup and 35 minutes total means you can have warm squares before your coffee even cools.
  • The texture sits in this magical place between fluffy cake and chewy oat goodness that keeps you coming back.
02 -
  • The difference between moist and gummy is about 2 minutes of baking time, so don't walk away from the oven when it hits minute 20.
  • Blending your oats into flour first creates that actual cake texture instead of a dense oat bar—it changes everything.
03 -
  • Weigh your oat flour if you can—it's more reliable than scooping, which can pack too much in.
  • Don't skip the 5-minute rest after baking; it lets everything set just enough to slice without crumbling apart.
Go Back