Go Back
+ servings
Baked Oatmeal Cake topped with coconut, butterscotch chips, chocolate chips, and hemp hearts.

Baked Oatmeal Cake

This soft and moist breakfast oatmeal cake is topped with nuts, coconut, butterscotch chips, chocolate chips, and hemp hearts for a delicious and healthy breakfast!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings
Calories 401kcal


  • 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.
To store, let cool and then cover and store at room temperature for 2 days or in the fridge for 3 days. 


Calories: 401kcal | Carbohydrates: 51g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 215mg | Potassium: 253mg | Fiber: 4g | Sugar: 28g | Vitamin A: 108IU | Calcium: 131mg | Iron: 3mg