This Breakfast Baked Oatmeal Cake is topped with all the toppings; nuts, shredded coconut, chocolate chips, butterscotch chips, and hemp hearts. This sweet treat is welcomed with open arms at every breakfast and brunch table.

oatmeal cake topped with coconut, chocolate chips, butterscotch chips, and hemp hearts.

This isn’t your typical healthy breakfast. Unfortunately, that’s just not the case with this cake.

I mean, it’s topped with chocolate chips and butterscotch chips! But I’m totally OK with that. And if I’m being honest, this recipe reminds me of my 7 Layer Bars (because of the coconut, chocolate chips, and butterscotch chips) but more breakfast appropriate. 😂

If you think about it classic breakfast recipes such as buttermilk waffles, pancakes, and French toast are commonly drizzled in mega sugary syrup. Ultimately, I figured a handful of chocolate on this oatmeal cake would be totally acceptable.

A bowl full of oats, brown sugar, and other dry ingredients.

Ingredients

Cake portion:

  • Quick cooking oats
  • Brown sugar – dark or light brown sugar.
  • Baking powder
  • Salt
  • Eggs
  • Milk – I used unsweetened almond milk because it’s healthier and lower in calories. You can use dairy milk if you’d like.
  • Vegetable oil – scroll to the “tips for success” section for healthier alternatives.
  • Vanilla extract

Toppings

The toppings are totally optional but they do add a lot of flavor and texture. See “tips for success” section towards the bottom of the post for additional topping ideas.

  • Sliced almonds – you can use chopped pecans or walnuts if you prefer.
  • Chocolate chips & butterscotch chips – optional but encouraged.
  • Shredded coconut
  • Hemp hearts – I really love the texture of hemp hearts!

A baking dish full of an oatmeal mixture.

How to make Breakfast Baked Oatmeal Cake

  1. Whisk the dry ingredients: oats, brown sugar, baking powder, and salt.
  2. Whisk the wet ingredients: eggs, milk, oil, and vanilla.
  3. Combine the wet and dry ingredients together and mix to combine.
  4. Pour into a greased 13″x9″ inch baking dish.
  5. Add the toppings. I add sliced almonds, chocolate and butterscotch chips, and shredded coconut. Pro tip: add the hemp hearts to the cake AFTER it bakes. Oatmeal cake topped with coconut, almonds, chocolate and butterscotch chips.
  6. Bake for 35 minutes.
  7. Serve! I like to eat a slice while it’s still warm, with a drizzle of milk.

I hope you enjoy this easy recipe!

If you make it, or any other recipe on Salt & Baker, please come back to leave a comment and review. THANK YOU!!

 

Overhead photo of a Breakfast Baked Oatmeal Cake.

Tips for success

If you want toasted coconut, add the coconut LAST. If the coconut is underneath the chocolate chips, the coconut won’t get golden and toasty… something to keep in mind.

What are some healthy substitutions I can make to this recipe?

  • You can substitute applesauce for the vegetable oil at a 1:1 replacement ratio.
  • Eliminate the chocolate chips and butterscotch chips.
  • Add a handful of ground flax seed overtop and some chia seeds.
  • Use unsweetened shredded coconut rather than sweetened coconut.

Can you make this a day in advance? Yes. I wouldn’t make it too far in advance because I actually prefer to eat this while its still a little warm. But it can be made, cooled, and then covered and stored at room temperature for 2 days.

A fork cutting into a slice of unhealthy breakfast cake.

More Breakfast Recipes to Try!

Breakfast Baked Oatmeal Cake

This oatmeal cake is topped with nuts, coconut, butterscotch chips, chocolate chips, and hemp hearts.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 12 servings

Ingredients
 

  • 4 1/2 cups quick cooking oats
  • 1 cup brown sugar - packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 cups almond milk - or dairy milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 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
 

  • Preheat the oven to 350°F. Spray a 13x9 inch baking dish with cooking spray. Set aside. 
  • In a large bowl whisk the oats, brown sugar, baking powder, and salt. 
  • In a medium bowl whisk the eggs, almond milk, vegetable oil, and vanilla. Pour the wet ingredients into the dry ingredients and mix until combined. 
  • Pour the mixture into the baking dish, use a rubber spatula to smooth the top into an even layer. 
  • Sprinkle the sliced almonds overtop, followed by the chocolate chips, butterscotch chips, and sweetened coconut. 
  • Bake for 35-40 minutes or until the top is golden and cooked through. Remove from the oven and let cool. Sprinkle hemp hearts overtop if you’d like. 

Notes

Note: this is not a typical “healthy” breakfast option. But it sure tastes good.
Sprinkling the coconut on last helps the coconut get nice and toasty.

Nutrition

Calories: 401kcal (20%)Carbohydrates: 51g (17%)Protein: 8g (16%)Fat: 20g (31%)Saturated Fat: 11g (55%)Cholesterol: 56mg (19%)Sodium: 215mg (9%)Potassium: 253mg (7%)Fiber: 4g (16%)Sugar: 28g (31%)Vitamin A: 108IU (2%)Calcium: 131mg (13%)Iron: 3mg (17%)
Course: Breakfast
Cuisine: American
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A slice of baked oatmeal cake topped with chocolate chips, coconut, and hemp hearts.