Baked Oats That Taste Cake (Print)

Fluffy baked oats with banana and vanilla for a wholesome, flavorful start to your morning.

# Components:

→ Dry Ingredients

01 - 1 1/2 cups oat flour
02 - 1/2 cup granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 large ripe banana, mashed
06 - 1 large egg
07 - 1/2 cup milk (dairy or non-dairy)
08 - 2 tablespoons melted butter or coconut oil
09 - 1 teaspoon vanilla extract

→ Optional Add-ins

10 - 1/4 cup chocolate chips or chopped nuts
11 - 1/2 teaspoon cinnamon

# Directions:

01 - Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish or line it with parchment paper.
02 - In a large bowl, whisk together the oat flour, sugar, baking powder, and salt.
03 - In a separate bowl, mix the mashed banana, egg, milk, melted butter or coconut oil, and vanilla extract until smooth.
04 - Add the wet ingredients to the dry and stir until just combined. Fold in optional chocolate chips, nuts, or cinnamon if using.
05 - Pour the batter into the prepared dish and level the surface. Bake for 22 to 25 minutes until a toothpick inserted into the center comes out clean and the top is golden.
06 - Allow to cool for a few minutes before slicing into squares. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It actually tastes like cake, which means you'll look forward to breakfast instead of rushing through it.
  • Ten minutes of prep and you're in the oven—there's something deeply satisfying about that simplicity.
  • It keeps for days, so one batch feeds you through Wednesday without thinking.
02 -
  • If your banana isn't ripe enough, the sweetness falls flat—wait for brown speckles or even add a tablespoon of honey to compensate.
  • Don't overbake by more than a minute or two; this dish is more forgiving than cake but can still dry out if you're not watching.
  • Blending regular oats into flour yourself gives you a texture that's noticeably finer and more cake-like than store-bought oat flour.
03 -
  • If you're blending oats into flour, do it in a food processor in short pulses so you get fine flour without turning it into paste.
  • Room temperature ingredients mix more smoothly; cold eggs and milk fight the batter and make it harder to combine.
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