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Baked Oatmeal Cake topped with coconut, butterscotch chips, chocolate chips, and hemp hearts.
5 from 1 vote

Breakfast Baked Oatmeal Cake

This soft and moist oatmeal cake is topped with nuts, coconut, butterscotch chips, chocolate chips, and hemp hearts for a delicious and healthy breakfast!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 12 servings


  • 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


  • 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. 


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.


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%)