Baked Oats Cake Flavor (Printable)

A warm, nutritious baked oat square infused with ripe banana and vanilla for a sweet breakfast.

# What You'll 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

# Method:

01 - Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish or line with parchment paper.
02 - Whisk together oat flour, sugar, baking powder, and salt in a large bowl.
03 - In a separate bowl, combine mashed banana, egg, milk, melted butter or coconut oil, and vanilla extract until smooth.
04 - Add wet ingredients to dry ingredients and stir until just combined. Fold in optional chocolate chips, nuts, or cinnamon if using.
05 - Pour the batter into the prepared baking dish and smooth the 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 a few minutes before slicing into squares. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes indulgent enough to feel like dessert but honest enough that you don't need an excuse to eat it for breakfast.
  • The whole thing comes together in under 40 minutes, so even on rushed mornings you can have something warm and homemade waiting.
  • One pan, minimal cleanup, and it stays fresh for days—which means you actually follow through on meal prep for once.
02 -
  • Don't skip the cooling time or you'll end up with crumbly pieces instead of squares; those few minutes make the difference between a slice and a mess.
  • If your banana was smaller than expected or your milk is thicker than average, the batter might be too dry; a splash more milk fixes it without starting over.
  • Oat flour varies by brand in how finely it's milled—some absorb more liquid than others, so trust your eyes and the toothpick test over the timer alone.
03 -
  • If you want an extra cake-like texture, blend your rolled oats into an even finer flour before measuring—it changes the crumb dramatically.
  • Keep an eye on your oven during the last few minutes; every oven runs slightly different, and you want the top golden, not dark.
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