Made with a base of oats, protein packed and naturally sweetened, this is similar to baked oats. However, it tastes far more indulgent than it actually is, which is why we called it Breakfast Cake. Light and fluffy, sweet and dotted with chocolate chips - the whole family is going to love cake for breakfast and you can feel good about serving them a nutritious recipe. It's also gluten-free and all done in one bowl!
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I make a lot of baked oats, as they are perfect for my kids school snacks or something for after school when they are "staaaaaaarving". So, the base of this recipe is no stranger to our family.
But, the texture is not cake like. So, I started experimenting with adding egg, to get more of that cake texture and WOW! So good!
However, all ingredients you would associate with breakfast are there in this breakfast cake recipe. Oats, banana, nut butter, eggs, maple syrup. So, it's a breakfast item. That is how oatmeal breakfast cake was born. Let me tell you that my kids thought it was Christmas when I served up cake for breakfast!
Even though the chocolate chips are sugar free and the breakfast cake is naturally sweetened with banana and maple syrup, this tastes really sweet and like a proper treat. What's not to love about that? A good source of protein and fibre too - who said you can't have cake for breakfast?
Looking for more healthy sweet breakfast recipes? Why not try our meal prep Cookie Dough Overnight Oats and Overnight Weetabix, delicious Healthy French Toast, easy Sheet Pan Pancakes or our simple Low Sugar Granola.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Bananas - This is where some of the natural sweetness comes from in this healthy breakfast cake. Mashed up it gives it a really nice texture too.
- Eggs - This is what makes it more cake-like than other baked oat recipes. Use medium sized eggs.
- Liquid Sweetener - We used maple syrup. But other liquid sweeteners like agave syrup or honey will work.
- Nut Butter - This gives the oatmeal cake a nice protein boost and helps everything bind together as well. We used our Homemade Almond Butter, but any smooth nut butter will work.
- Vanilla - Use extract rather than essence.
- Spices - We added some ground ginger and cinnamon for some warming flavor. Nutmeg also works well.
- Baking powder - This helps it to rise and gives the fluffy texture.
- Chocolate chips - These are optional, but it's what helps to give it a more cake like flavor. We use Refined Sugar Free Dark Chocolate Chips.
- Oats - This is what makes it a breakfast cake with oats. We used rolled oats. You don't want to use quick cook oats, as the texture will be too mushy.
Variations
Blended oats - To make this even more cake like, why not blend up the oats to make an oat flour? then follow the recipe as listed. The texture is even lighter and fluffier and really makes it taste like dessert.
Fruit - Like in our Baked Oats recipe, you can add some blueberries into this breakfast cake recipe to make it even more nutritious. Blackberries or cranberries work well too.
How To Make Oatmeal Breakfast Cake
Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Line a 10x8 baking tray with parchment paper (baking paper)
- Step 1: In a large mixing bowl, mix together the banana, eggs, maple syrup, almond butter and vanilla.
- Step 2: Stir in the cinnamon, ginger, baking powder, most of the chocolate chips and the oats.
- Step 3: Mix well.
- Step 4: Pour the batter into the lined tin and sprinkle the rest of the chocolate chips on top.
- Step 5: Put into the oven and bake for 25 minutes. Cool completely on a wire rack before slicing and serving.
Breakfast Cake Serving Suggestions
Unfortunately I am not going to recommend that you serve this breakfast cake with ice cream. That really would have shocked my kids! This is a healthy breakfast cake, so we have kept the serving suggestions nutritious too.
We served a slice of this with some Greek yogurt for extra protein and then some berries. You could add some more protein with a sprinkling of chia seeds or a drizzle of nut butter.
For extra chocolate, and what my kids like, is a drizzle of our Homemade Chocolate Sauce or some of our Healthy Homemade Nutella.
Dannii's Top Tips
- This oatmeal breakfast cake is great for meal prep. So, why not make a double batch and slice it up, wrap them up and store in the freezer for easy breakfasts?
- For some added crunch, you can add some chopped nuts into the mixture. Walnuts or pecans work well.
- You can turn these into muffins. Divide the mixture between muffin cases and then put them in a muffin tray in the oven. They will only need about 12-15 minutes.
- You will know when it is cooked when a toothpick comes out clean. Just don't put the toothpick into the chocolate chips, as they will still be melty.
Frequently Asked Questions
This is a great breakfast prep recipe, as it stores really well and it can be eaten cold too. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. But it freezes really well too. Wrap individual slices and then put them in a freezer bag. They will keep in the freezer for up to 3 months. Defrost at room temperature and you can either reheat them in the microwave for a minute or in the oven for 4-5 minutes.
Yes, if you want to make this vegan, then you can swap the eggs for flax eggs instead.
More Baked Recipes
If you've tried this healthy breakfast cake recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Oatmeal Breakfast Cake
Ingredients
- 2 Bananas - mashed
- 2 Eggs
- 125 ml (0.5 cups) of Maple syrup
- 200 g (1 cups) of Almond butter
- 2 teaspoon of Vanilla extract
- 1 teaspoon of Cinnamon
- 0.5 teaspoon of Ground ginger
- 1 teaspoon of Baking powder - (use certified gluten free baking powder to ensure this recipe is gluten free)
- 100 g (0.5 cups) of Dark chocolate chips - for the mixture
- 30 g (0.25 cups) of Dark chocolate chips - for the topping
- 200 g (2.5 cups) of Oats - (use certified gluten free oats to ensure this recipe is gluten free)
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Line a 10x8 baking tray with parchment paper (baking paper)
- In a large bowl, mix together 2 Bananas, 2 Eggs, 125 ml of Maple syrup, 200 g of Almond butter and 2 tsp of Vanilla extract.
- Stir in 1 tsp of Cinnamon, 0.5 tsp of Ground ginger, 1 tsp of Baking powder, 100 g of Dark chocolate chips and 200 g of Oats and mix well.
- Pour the batter into the lined tin and sprinkle 30 g of Dark chocolate chips on top.
- Put into the oven and bake for 25 minutes. Cool completely before slicing and serving.
Recipe Video
Recipe Notes
- This oatmeal breakfast cake is great for meal prep. So, why not make a double batch and slice it up, wrap them up and store in the freezer for easy breakfasts?
- For some added crunch, you can add some chopped nuts into the mixture. Walnuts or pecans work well.
- You can turn these into muffins. Divide the mixture between muffin cases and then put them in a muffin tray in the oven. They will only need about 12-15 minutes.
- You will know when it is cooked when a toothpick comes out clean. Just don't put the toothpick into the chocolate chips, as they will still be melty.
Nutritional Information
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Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Tamsin Trevaskis says
Made for a quick lunch box prep before my boys went back to school, determined not to revert to sending tiny ultra processed cake bars this term, came out really well even though I was hurrying an misread the recipe, managed to completely omit the nut butter (just didn't see that line), used honey from the sub's list as had no maple, and added some chopped dates as was about 20g short of dark chocolate chips. Made half the original recipe, and cooked in a 6 in sandwich cake tin, sliced in to 6 pieces. Will be making this again for sure
Nikki says
Absolutely this recipe! My son uses it to fuel all his school sports! Just wondered whether it can also be cooked in the air fryer? Thanks
Dannii Martin says
So glad to hear your son uses this recipe for pre-sports fuelling.
We have never cooked this in the air fryer, but I would suggest doing it in smaller batches.
Preheat your air fryer to 160°C/320°F for 3-4 minutes, then bake the cake for 20 minutes.
If you do try this method, please let us know how it turns out.
Tracy says
Absolutely love this breakfast cake. I add greek yoghurt and fresh strawberries, perfect start to the day
Anna Rayward says
My teenage daughter finally eats a healthy breakfast thanks to this recipe! Much appreciated, the whole family love this recipe and very filling served with berries and Greek yogurt x
Fran Puttock says
The whole family love this recipe. Great for. Quick mornings! Thank you for putting the amounts of each ingredient in the method section in this (& all) recipe. Avoids lots of annoying scrolling up and down!
Marianne Rutherford says
Fantastic recipe so easy to make and tastes gorgeous! Thank you
Dawn says
Who doesn’t love cake for breakfast?! This is so good, will definitely be making again and again!
Libby says
This is delicious!! I could have eaten it all tbh. Great texture and flavour. Will be making again for sure. Thank you
Bonnie says
Absolutely love this recipe! So easy to make & absolutely delicious with some plain yoghurt & blueberries. It gave me energy for hours as well when I was very tired. I wish the ingredients were a bit cheaper, I would eat it all the time! I left out the chocolate & added cacao nibs too, still very tasty.
Would love to know if there is anything you could substitute for the almond butter as well please?
Thanks for such great recipes!
Dannii Martin says
The nut butter is pretty essential in this for the texture and it's a binder. You can use peanut butter which is cheaper - I buy it in huge tubs.
Arrah Ott says
Love this recipe! I've made it countless time this year and chop up and freeze for the kids breakfast. They defrost and eat with berries, I love it with yoghurt and berries. Filling, and a bit of a treat breakfast when I don't feel like eggs.
Rosemary Bellew says
What can be used instead of almond butter ??
Arrah says
Love this recipe, I make it monthly, and freeze into portions. Kids love it with yoghurt and berries