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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.
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5 — Votes 2 votes

Breakfast Oatmeal Cake

This oatmeal breakfast cake is loaded with nutrient-dense ingredients making it the perfect pick for a satisfying, delicious morning meal!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 9 Servings
Author: Lindsay Bare

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 8x8-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!

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!

Nutrition

Calories: 600kcal | Carbohydrates: 53.7g | Protein: 10.2g | Fat: 40.1g | Saturated Fat: 24.9g | Cholesterol: 41.3mg | Sodium: 359mg | Fiber: 4.9g | Sugar: 34.5g