Baked Oats Cake Flavor (Printable version)

Fluffy baked oat squares enhanced with banana and vanilla, perfect for a nutritious breakfast.

# What You Need:

→ 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 ground cinnamon

# How to Make It:

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

# Expert Advice:

01 -
  • It comes together in 10 minutes of prep, then the oven does the work while you drink your coffee.
  • That soft, almost cake-like crumb happens naturally—no fancy technique required, just good ingredients layered right.
  • One pan means one cleanup, and somehow this feels more indulgent than scrambled eggs ever could.
02 -
  • Don't overbake these—they keep cooking as they cool, and five minutes too long means the difference between tender and dry.
  • A truly ripe banana (the kind with brown spots) makes these taste genuinely sweet without needing more sugar, and that shift is noticeable.
03 -
  • If you blend your oats into flour yourself instead of buying oat flour, you get an even finer crumb that feels more like actual cake.
  • The batter should look thick and pour slowly—if it seems too thin, your banana might have been less ripe than expected, and a splash more oat flour fixes that.
Return