Baked Goods

Oatmeal Breakfast Cake

at a glance
Prep Time 20 minutes
Cook Time 25 minutes
Servings 9 Servings

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This oatmeal breakfast cake is loaded with nutrient-dense ingredients, making it the perfect pick for a satisfying, delicious morning meal!

Top down photo of slice of breakfast oatmeal cake topped with coconut whipped cream and coconut flakes on a white plate with a red and gold rim.

Just as it sounds, a breakfast cake is a cake that you eat for (you guessed it!)…breakfast! Breakfast cakes are usually packed with nutrient-dense foods and a little bit less of the refined sugar that’s included in the typical cake, making them a balanced breakfast option.

This oatmeal breakfast cake was developed by Lindsay Bare with a LOT of love. Lindsay tested this recipe out several times, making tweaks to it along the way. I (as an official taste tester) can say with confidence that this variation is absolute perfection (especially when topped with coconut whipped cream). We hope you enjoy it as much as we do!

While this breakfast cake is well balanced and made with wholesome ingredients, it’s important to know that “healthy” varies from person to person. Because of that, it’s a good idea to check the ingredient list before you dive into this cake. If you’re able to tolerate all of the included ingredients, I think it’s a great option for you!

Oatmeal Breakfast Cake Ingredients

Oatmeal breakfast cake ingredients on a grey and white marble surface.

For the Cake

  • 2 cups of old-fashioned oats
  • 2 eggs
  • ½ cup of creamy peanut butter
  • ½ cup of melted coconut oil
  • ¼ cup of honey
  • ½ cup of light brown sugar
  • ½ cup of applesauce
  • 1 teaspoon of vanilla
  • 1 teaspoon of baking soda
  • ⅓ cup of pistachios
  • ⅓ cup of walnuts
  • ½ cup of cranberries
  • ⅓ cup of unsweetened shredded coconut
  • ½ teaspoon of salt
  • 2 tablespoons of white sesame seeds
  • Toasted coconut flakes, for serving

For the Coconut Whipped Cream Frosting

  • 2 cans of full-fat coconut milk (refrigerated so that the cream solidifies)
  • 3 tablespoons of honey
  • 2 teaspoons of vanilla extract

Ingredient Modifications & Substitutions

  • Use a different dried fruit – feel free to substitute the dried cranberries for raisins, dried blueberries, or chopped dried apricots.
  • Add chocolate chips – add some chocolate chips into the batter for a yummy, satisfying hint of sweetness.
  • Use maple syrup – sub an equal amount of maple syrup for the honey.
  • Use a different kind of nut – if you don’t have (or don’t like) pistachios or walnuts, no worries! Sub an equal amount of any combination of nuts that you do have.
  • Use a different nut butter – feel free to swap the peanut butter for your favorite nut butter. Almond, sun butter, and cashew would all be delicious.

How to Make Oatmeal Breakfast Cake

Oatmeal, pistachios, and walnuts pulsed together in a food processor blender.
Black spatula mixing together wet ingredients in a white bowl on a grey and white marble surface.
Wooden spoon mixing dry ingredients in a glass mixing bowl.
Hand using wooden spoon to mix dry ingredients into wet ingredients in a glass bowl on a grey and white marble surface.
Oatmeal cake batter in a parchment lined square baking dish.
Baked oatmeal cake on a cooling rack.
  1. Prep – preheat the oven to 350°F, and then line an 8×8-inch baking pan with parchment paper, leaving a little bit of an overhang.
  2. Break down the oats and nuts – place the oats, pistachios, and walnuts into a blender or food processor and pulse until they’re broken down (note: they do not have to be a fine powder – in fact, a little chunk gives more texture).
  3. Combine the wet ingredients – in a medium bowl, combine the wet ingredients, including the melted coconut oil, peanut butter, brown sugar, honey, eggs, applesauce, and vanilla.
  4. Combine the dry ingredients – in a separate bowl, combine the dry ingredients, including the rolled oats, salt, baking soda, pistachios, walnuts, coconut, sesame seeds, and cranberries (add these to the blender pitcher or food processor bowl to save a dish).
  5. Add the dry ingredients to the wet ingredients – transfer the dry ingredients to the wet ingredients and stir to combine.
  6. Bake – bake for 20-25 minutes at 350°F.
  7. Make the coconut whipped cream – scoop the cream from the top of the cans of coconut milk, leaving the water behind, and place the cream in a mixing bowl. Add the honey and vanilla extract, and using either a stand mixer or hand mixer, mix on high speed until the cream is smooth, forms soft peaks, and is slightly increased in volume. Find all of our tips and tricks for perfect coconut whipped cream HERE.
  8. Let cool – let the oatmeal cake cool for 5-10 minutes in the pan, and then remove it and place it on a cooling rack.
  9. Frost, slice, and enjoy!

Oatmeal Breakfast Cake Recipe Tips

  • Let the cake cool completely before cutting into it – this will keep the cake from becoming too crumbly!
  • Don’t pulse the nuts and oats into a fine powder. Some variance in the grind of the nuts and oats will add to the texture of the cake!
Square piece of oatmeal cake on a white plate with a red and gold decorated rim with a bronze fork and a cutting board with oatmeal cake and two cups of iced coffee in the background.

Store your breakfast cake in an airtight container at room temperature and enjoy within 3 days.

Freezing Breakfast Cake

To freeze your cake, wrap individual slices in plastic wrap, and place in a freezer-safe container. Stored this way, they’ll be good for up to 3 months. To thaw, simply pull a slice and let it sit out at room temperature for an hour or two or in the fridge overnight.

Q How do you make breakfast cake less crumbly?
A

Good question! The ingredients have a lot to do with this. You’ll want to make sure that there are enough moist, (yep, I said it!) binding ingredients to counter the dense dry ingredients. You’ll also want to make sure that your cake cools completely before slicing into it.

Q How do you make protein breakfast cake?
A

The process of making a breakfast cake is really similar to any other cake! You’ll mix your dry and wet ingredients separately, and then combine the two. Once combined, the batter will head into a pan and then into the oven to bake.

Q What temperature do you cook breakfast cake at?
A

This breakfast cake will bake at 350°F for 20-25 minutes.

side angle view of chocolate chip banana oat muffins on a wire rack on a marble surface

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Breakfast Oatmeal Cake

By: Lindsay Bare
No ratings yet
Prep Time: 20 mins
Cook Time: 25 mins
Servings: 9 Servings
This oatmeal breakfast cake is loaded with nutrient-dense ingredients making it the perfect pick for a satisfying, delicious morning meal!

Ingredients  

For the Cake

  • 2 cups old fashioned oats
  • cup pistachios
  • cup walnuts
  • ½ cup coconut oil melted
  • ½ cup creamy peanut butter
  • ½ cup light brown sugar
  • ½ cup applesauce
  • ¼ cup honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup dried cranberries
  • cup unsweetened shredded coconut
  • 2 tablespoons white sesame seeds
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Toasted coconut flakes for serving

For the Coconut Whipped Cream Frosting

  • 2 cans full-fat coconut milk refrigerated
  • 3 tablespoons honey
  • 2 teaspoons vanilla extract

Instructions

  • Preheat the oven to 350°F, and then line an 8×8-inch baking pan with parchment paper, leaving a little bit of an overhang.
  • Place the oats, pistachios, and walnuts into a blender or food processor and pulse until broken down (note: they do not have to be a fine powder – in fact, a little chunk gives more texture).
  • In a medium bowl, combine the wet ingredients, including the melted coconut oil, peanut butter, brown sugar, honey, eggs, applesauce, and vanilla.
  • In a separate bowl (or using the blender pitcher or food processor bowl to save a dish), combine the dry ingredients, including the rolled oats, salt, baking soda, pistachios, walnuts, coconut, sesame seeds, and cranberries.
  • Transfer the dry ingredients to the wet ingredients stir to combine.
  • Bake for 20-25 minutes.
  • While the cake is baking, make the coconut whipped cream frosting: scoop the cream from the top of the cans of coconut milk, leaving the water behind, and place the cream in a mixing bowl. Add the honey and vanilla extract, and using either a stand mixer or hand mixer, mix on high speed until the cream is smooth, forms soft peaks, and is slightly increased in volume. Chill until ready to frost.
  • Let the oatmeal cake cool for 5-10 minutes in the pan, and then remove it and place it on a cooling rack.
  • Frost, slice, and enjoy!

Nutrition Information

Nutrition Facts
Breakfast Oatmeal Cake
Amount per Serving
Calories
600
% Daily Value*
Fat
 
40.1
g
62
%
Saturated Fat
 
24.9
g
156
%
Cholesterol
 
41.3
mg
14
%
Sodium
 
359
mg
16
%
Carbohydrates
 
53.7
g
18
%
Fiber
 
4.9
g
20
%
Sugar
 
34.5
g
38
%
Protein
 
10.2
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

Ingredient Variations:
  • Use a different dried fruit – feel free to substitute the dried cranberries for raisins, dried blueberries, or chopped dried apricots!
  • Add chocolate chips – add some chocolate chips into the batter for a yummy, satisfying hint of sweetness.
  • Use maple syrup – sub an equal amount of maple syrup for the honey.
  • Use a different kind of nut – if you don’t have (or don’t like) pistachios or walnuts, no worries! Sub an equal amount of any combination of nuts that you do have.
  • Use a different nut butter – feel free to swap the peanut butter for your favorite nut butter! Almond, sun butter, and cashew would all be delicious.
Tips:
  • Let the cake cool completely before cutting into it – this will keep the cake from becoming too crumbly!
  • Don’t pulse the nuts and oats into a fine powder. Some variance in the grind of the nuts and oats will add to the texture of the cake!
Meet the Author
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Brandi Schilhab

Brandi leads our efforts on content audits, outline construction, website calendar management, and a great deal of writing. She could unashamedly watch reruns of Friends + Harry Potter movies and never get bored!⁠ ⁠ ⁠
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  1. Brooke says

    Brooke —  09/10/2022 At 17:03

    This looks delicious but is the nutritional facts correct? 600 calories for 1 servings or is that the entire 8×8 cake?

    • Brandi Schilhab says

      Brandi Schilhab —  09/13/2022 At 12:52

      Good question, Brooke! The nutrition information is for individual servings.

  2. Cherie says

    Cherie —  09/24/2022 At 13:37

    Any substitute for the coconut oil? And all the other coconut ingredients?

    • Melissa Guevara says

      Melissa Guevara —  09/25/2022 At 21:12

      Hi Cherie, you can substitute the coconut oil for avocado oil or butter and either omit the shredded coconut or sub with shredded carrots if you want the texture. You can also omit the toasted coconut flakes on top or sub with a sprinkle of nuts from the cake (pistachios and/or walnuts) and use heavy cream for the whipped topping. Hope that is helpful! -Team FF

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