Baked Oats Blended Oatmeal Cake: 5-Minute Breakfast Bliss

Oh my goodness, you HAVE to try this baked oats blended oatmeal cake—it’s my new breakfast obsession! Picture this: sleepy morning, no time to fuss, but you still want something warm, cakey, and actually good for you. That’s where this magic comes in. I stumbled onto this recipe when my banana was too spotty for smoothies but perfect for baking. Blend oats into flour, mix in a few pantry staples, and boom—you’ve got a sliceable, wholesome cake that tastes like dessert but fuels your day. No fancy ingredients, no weird steps—just cozy, nourishing goodness straight from your oven.

Why You’ll Love This Baked Oats Blended Oatmeal Cake

Listen, I’m not exaggerating when I say this baked oats cake is about to become your breakfast bestie. Here’s why:

• Five-minute prep: Throw everything in the blender while your oven heats up—no fancy skills required!
• Secretly healthy: Packed with fiber from oats and natural sweetness from banana, it’s like eating cake guilt-free.
• Meal-prep magic: Bake a batch Sunday night, and boom—breakfast is sorted for days.
• Endlessly customizable: Add chocolate chips Monday, berries Tuesday… it’s like a new cake every morning.
• Kid-approved: My picky nephew thinks it’s dessert (shhh, don’t tell him about the nutrition!).

Seriously, this recipe checks ALL the boxes—easy, tasty, and good for you. What’s not to love?

The Simple Ingredients That Make Magic

What I adore about this baked oats cake is how ordinary ingredients transform into something extraordinary. Here’s exactly what you’ll need (and why each one matters):

• 1 cup rolled oats (blended into flour): The star! Old-fashioned oats give the best texture—quick oats can get gummy.
• 1 ripe banana (the spottier, the better!): Nature’s perfect sweetener and binder. No mushy banana? Swap 1/4 cup applesauce.
• 1 egg (room temp): Gives structure. For vegan, use a flax egg (1 tbsp ground flax + 3 tbsp water).
• 1/2 cup milk (any kind): I use almond, but dairy or oat milk work great too.
• 1 tbsp honey or maple syrup: Just enough sweetness. Skip if your banana is super ripe!
• 1 tsp vanilla extract: That cozy bakery aroma? This is the secret.
• 1 tsp baking powder: Lifts our cake to fluffy perfection.
• 1/4 tsp cinnamon + pinch salt: Balances flavors like a dream.

See? Nothing weird—just simple, wholesome ingredients that probably live in your kitchen right now.

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How to Make Baked Oats Blended Oatmeal Cake

Alright, let’s get baking! This baked oats cake comes together so easily—just three simple steps between you and breakfast bliss. Promise it’s foolproof (even if you’re usually more of a microwave breakfast person). Here’s exactly how I make it, with all my little tricks for perfect results every time:

Step 1: Prepare the Oat Flour

First, grab your blender or food processor—I use my trusty old Nutribullet. Dump in the rolled oats and pulse until they’re as fine as regular flour (about 30 seconds). You’ll know it’s ready when it looks like powdery snow! Pro tip: blend a big batch of oat flour ahead to save time later.

Step 2: Blend the Batter

Now the fun part—keep that blender going and add everything else! Banana first (peeled, obviously—learned that the hard way!), then egg, milk, honey, vanilla, baking powder, cinnamon and salt. Blend until smooth like pancake batter, scraping down sides if needed. Oh, that smell? Pure breakfast magic already.

Step 3: Bake to Perfection

Pour your batter into a greased 8×8 dish—it should spread itself evenly. Bake at 350°F for 20-25 minutes. Start checking at 20 minutes—a toothpick should come out clean, but the top should still feel springy. Let it cool 5 minutes (tough, I know!) before slicing. That’s it—cake for breakfast achieved!

For another cozy twist on oats, try this flavorful Air Fryer Savory Oatmeal Bake—a hearty, satisfying option that proves oats aren’t just for sweet mornings.

Tips for the Best Baked Oats Blended Oatmeal Cake

After making this baked oats cake more times than I can count (okay, maybe 20 times last month), I’ve picked up some game-changing tricks:

• Texture tweak: Love it extra fluffy? Add an extra 1/4 tsp baking powder. Prefer dense? Use less milk.
• No blender? Mash banana super fine and whisk by hand—just soak oats in milk for 10 minutes first.
• Golden top hack: Broil for 1-2 minutes at the end (watch closely!) for bakery-worthy crispiness.
• Overbaking alert: Pull it out when edges just brown—center keeps cooking as it cools!
• Flavor boost: Stir in lemon zest or almond extract for a fun twist.

Trust me, once you nail these little details, you’ll never look at oatmeal the same way again!

Variations of Baked Oats Blended Oatmeal Cake

The best part about this baked oats cake? It’s basically a blank canvas waiting for your personal touch! Here are my favorite ways to jazz it up—because who says breakfast can’t be fun?

• Berry bliss: Fold in 1/2 cup fresh blueberries or raspberries before baking (frozen work too—just don’t thaw!).
• Chocolate fix: Stir in 2 tbsp cocoa powder + 1/4 cup chocolate chips for dessert-for-breakfast vibes.
• Nutty crunch: Top with chopped walnuts or pecans before baking—that toasty crunch is EVERYTHING.
• Tropical twist: Swap banana for 1/2 cup mashed mango, then add shredded coconut on top.
• PB&J style: Swirl in 2 tbsp peanut butter and dollop strawberry jam before baking.

See? One recipe, endless possibilities. Your mornings just got way more exciting!

Serving and Storing Baked Oats Blended Oatmeal Cake

Okay, let’s talk about the best part—eating this glorious baked oats cake! I love slicing it warm right out of the oven (that cinnamon smell—wow!) and piling on toppings. A dollop of Greek yogurt with honey drizzle? Perfection. My husband goes nuts for peanut butter and banana slices on top. Kids adore it with a sprinkle of mini chocolate chips that melt into gooey pockets.

For storing, just let it cool completely, then tuck it into an airtight container. It stays fresh at room temp for 2 days, or pop it in the fridge for up to 5 days. Pro tip: freeze individual slices wrapped in parchment—30 seconds in the microwave brings them back to life for rushed mornings. Honestly? I’ve caught myself eating it cold straight from the fridge at midnight… no judgement here!

Nutritional Information for Baked Oats Blended Oatmeal Cake

Here’s the scoop on why this baked oats cake makes me feel so good about breakfast: each generous slice packs about 180 calories, with 6g of protein and 4g of fiber to keep you full. Naturally sweetened with banana and just a touch of honey, it’s got only 8g of sugar per serving—way less than most cereals! Of course, toppings and add-ins will tweak these numbers, but the base recipe is a wholesome winner.

And if you’re hungry for more breakfast ideas, our Pinterest boards are packed with trending recipes and creative inspiration to brighten every start to the day.

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