Are oatmeal cakes healthy?

Yes especially when made with whole oats, quality fats and minimal refined flour. This recipe is a more wholesome alternative to traditional baked goods, offering fiber, protein and healthy fats. The addition of sugar and chips adds sweetness but you can adjust the recipe to suit your nutritional goals.

How to make baked oats taste like cake?

The key is using ingredients that create a tender texture and rich flavor. This recipe uses vanilla, brown sugar and just enough oil to make the oats soft and slightly sweet. Baking it in a dish with toppings like coconut and chips adds that satisfying "cake-like" finish.

Are baked oats still healthy?

Yes. Baking oats doesn’t strip their nutrients. Oats remain a good source of fiber and essential minerals even after cooking. The overall healthiness depends on the other ingredients and this recipe strikes a good balance between indulgent and nourishing.

Is it better to bake with oatmeal or flour?

It depends on the texture you're aiming for. Oats provide a heartier more rustic bite and are rich in fiber and nutrients. Flour gives a finer more delicate crumb. For wholesome, satisfying baked goods like this oats are a fantastic choice.

best Baked Oatmeal Cake Recipe in 2025

Description

This cozy, golden Baked Oatmeal Cake is the perfect mix of wholesome and indulgent made with oats, brown sugar, almonds, shredded coconut and melty chips. Great for breakfast, brunch or dessert it’s easy to make and satisfying for everyone at the table.

Ingredients

Scale

4 ½ cups quick cooking oats
1 cup brown sugar, packed
1 ½ teaspoons baking powder
½ teaspoon salt
4 large eggs
2 cups almond milk (or dairy milk)
½ cup vegetable oil
2 teaspoons vanilla extract
½ cup sliced almonds
⅓ cup chocolate chips
⅓ cup butterscotch chips
¾ cup sweetened shredded coconut
2 tablespoons hemp hearts (optional)

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 13×9 inch baking dish with nonstick cooking spray.
In a large bowl, whisk together oats, brown sugar, baking powder and salt.
In a separate bowl, whisk eggs, almond milk, vegetable oil and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and mix until fully combined.
Transfer the mixture to the prepared baking dish. Spread evenly with a spatula.
Sprinkle sliced almonds on top, followed by chocolate chips, butterscotch chips and shredded coconut.
Bake for 35 – 40 minutes or until the top is golden brown and the center is set.
Let cool for at least 10 minutes before slicing.
Sprinkle with hemp hearts before serving if desired.

Notes

Use quick oats for best texture. Old-fashioned oats will result in a chewier bake.

Store leftovers in the refrigerator for up to 5 days or freeze slices for up to 2 months.

Almond milk keeps this dairy-free, but regular milk works just as well.

For less sweetness, reduce chocolate or butterscotch chips by half.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: ~320 kcal
Sugar: ~18 g
Sodium: ~140 mg
Fat: ~16 g
Saturated Fat: ~5 g
Unsaturated Fat: ~10 g
Trans Fat: 0 g
Carbohydrates: ~35 g
Fiber: ~3 g
Protein: ~7 g
Cholesterol: ~70 mg