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Baked Oatmeal Cake with Chocolate, Butterscotch, and Coconut Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 45-50 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Baked Oatmeal Cake is a hearty and delicious recipe that combines quick cooking oats with sweet brown sugar, eggs, and milk to create a moist, flavorful breakfast or snack option. Enhanced with the crunch of sliced almonds, the sweetness of chocolate and butterscotch chips, and the tropical twist of shredded coconut, this cake is baked to golden perfection and is perfect for a nutritious meal that satisfies your sweet tooth.

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 and Add-ins

  • 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) and grease a 13×9 inch baking dish thoroughly with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the quick cooking oats, packed brown sugar, baking powder, and salt, ensuring they are evenly mixed.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, almond or dairy milk, vegetable oil, and vanilla extract until smooth and well blended.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl of dry ingredients. Stir until all components are thoroughly combined to form a consistent batter.
  5. Prepare for Baking: Transfer the batter into the greased baking dish and use a spatula to smooth out the top evenly.
  6. Add Toppings: Evenly sprinkle the sliced almonds, chocolate chips, butterscotch chips, and shredded coconut over the surface of the batter to add texture and flavor.
  7. Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: After removing from the oven, allow the baked oatmeal cake to cool completely. Optionally, sprinkle hemp hearts on top before serving for extra nutrition and a nutty flavor.

Notes

  • You can substitute almond milk with any milk of choice, including dairy milk for a creamier texture.
  • Ensure the oats are quick cooking for the best texture; old-fashioned oats may alter cooking time and texture.
  • Hemp hearts are optional but add extra protein and nutrients.
  • Store leftovers covered in the refrigerator for up to 5 days or freeze individual portions for up to 3 months.
  • This cake can be served warm or cold and works well with a drizzle of maple syrup or a dollop of yogurt.

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Find it online: https://homegrownbeets.com/baked-oatmeal-cake-with-chocolate-butterscotch-and-coconut-recipe/