Baked Oats Cake Flavor (Printable)

A warm, fluffy breakfast square with oats, banana, and vanilla for a wholesome start.

# 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 cinnamon

# How To Make It:

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

# Expert Suggestions:

01 -
  • It tastes like dessert for breakfast without the refined sugar crash that leaves you hungry by mid-morning.
  • The whole thing comes together in less time than it takes to toast bagels, and your kitchen smells incredible the entire time.
  • One pan, minimal cleanup, and it stays fresh enough for leftovers—which is rare for anything this good.
02 -
  • The difference between a dry square and a moist one is watching that timer closely; even three minutes too long and you've lost the tender crumb you worked for.
  • Using actual oat flour instead of blended oats gives you a finer, more cake-like texture—it's worth seeking out or making fresh if you're serious about this recipe.
03 -
  • Don't skip letting it cool for a few minutes before cutting—it needs time to set just enough to slice cleanly without falling apart.
  • If you're making this ahead, wrap it well and it stays tender for three days, or freeze it for up to a month and toast it straight from frozen for that fresh-baked moment whenever you want it.
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