Mmm… imagine the cozy aroma of cinnamon-spiced oatmeal cake wafting through your kitchen. Whether you’re craving a comforting weekend treat, planning a festive gathering, or simply seeking wholesome indulgence, these 16 delicious oatmeal cake recipes have you covered for every occasion. From classic favorites to creative twists, get ready to discover your new go-to bake—let’s dive into these irresistible creations!
Chocolate Chip Oatmeal Cake
This chocolate chip oatmeal cake delivers chewy texture and rich flavor in every bite. Think of it as a cross between a soft cookie and a hearty snack cake—perfect for breakfast or dessert. It’s simple to make and uses pantry staples you likely already have.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup old-fashioned rolled oats
– 1 cup boiling water
– 1/2 cup unsalted butter, softened
– 1 cup packed light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semisweet chocolate chips
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking pan.
2. Combine 1 cup old-fashioned rolled oats with 1 cup boiling water in a bowl; let soak for 10 minutes to soften.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup packed light brown sugar with a mixer on medium speed until creamy, about 2 minutes.
4. Add 2 large eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract.
5. Stir in the soaked oat mixture until fully incorporated.
6. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
7. Gradually add the dry ingredients to the wet mixture, mixing just until combined—overmixing can make the cake tough.
8. Fold in 1 cup semisweet chocolate chips evenly.
9. Pour batter into the prepared pan and spread it into an even layer.
10. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing.
Now, enjoy this cake warm for a gooey, comforting treat. Not only does it have a moist, dense crumb from the oats, but the chocolate chips add pockets of melty sweetness. Serve it with a scoop of vanilla ice cream or a drizzle of caramel for an extra indulgent twist.
Blueberry Lemon Oatmeal Cake
Zesty blueberries and bright lemon zest transform humble oats into a moist, satisfying cake perfect for breakfast or dessert. This one-bowl wonder comes together quickly with pantry staples, delivering a cozy, fruity flavor in every bite. It’s a simple, wholesome treat that feels special without fuss.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 1/2 cups old-fashioned rolled oats
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup plain Greek yogurt
– 1 tbsp lemon zest
– 2 tbsp fresh lemon juice
– 1 cup fresh blueberries
Instructions
1. Preheat the oven to 350°F and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups old-fashioned rolled oats, 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until fully combined.
3. In a large bowl, use an electric mixer to beat 1/2 cup unsalted butter and 3/4 cup granulated sugar on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition until incorporated.
5. Mix in 1 tsp vanilla extract, 1/2 cup plain Greek yogurt, 1 tbsp lemon zest, and 2 tbsp fresh lemon juice until the batter is smooth and uniform.
6. Tip: Use room-temperature ingredients for even mixing and a better rise.
7. Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined, being careful not to overmix.
8. Gently fold in 1 cup fresh blueberries, reserving a handful for topping if desired.
9. Tip: Toss blueberries in a tablespoon of flour first to prevent sinking during baking.
10. Pour the batter into the prepared pan and spread it evenly with the spatula.
11. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
12. Tip: Check for doneness at 30 minutes to avoid overbaking, as ovens vary.
13. Let the cake cool in the pan on a wire rack for 15 minutes before slicing.
Dense yet tender, this cake boasts a moist crumb with bursts of juicy blueberries and a subtle citrus tang. Serve it warm with a dollop of whipped cream for dessert, or enjoy a square with your morning coffee for a hearty start. Its rustic texture holds up well, making it ideal for picnics or potlucks.
Carrot Cake Oatmeal Cake
Mixing the cozy flavors of carrot cake into a wholesome oatmeal cake creates a breakfast treat that feels indulgent yet nourishing. This recipe transforms simple pantry staples into a moist, spiced cake perfect for chilly mornings or a satisfying snack. Expect warm cinnamon notes, tender carrots, and a hearty oat texture in every bite.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup old-fashioned rolled oats
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 2 large eggs
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/2 cup vegetable oil
– 1 tsp vanilla extract
– 1 1/2 cups grated carrots
– 1/2 cup chopped walnuts
– 4 oz cream cheese, softened
– 2 tbsp unsalted butter, softened
– 1 cup powdered sugar
– 1 tbsp milk
Instructions
1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 cup old-fashioned rolled oats, 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt until well combined.
3. In a large bowl, beat 2 large eggs, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Slowly pour in 1/2 cup vegetable oil and 1 tsp vanilla extract while mixing on low speed until fully incorporated.
5. Tip: Grate the carrots finely for even distribution and a tender crumb; avoid large shreds that can create pockets of moisture.
6. Fold in 1 1/2 cups grated carrots and 1/2 cup chopped walnuts into the wet mixture using a spatula.
7. Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain to prevent overmixing.
8. Pour the batter into the prepared pan and spread it evenly with the spatula.
9. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Check the cake at 30 minutes; if the top browns too quickly, loosely tent it with aluminum foil to avoid burning.
11. Let the cake cool in the pan on a wire rack for 10 minutes, then remove it to cool completely for frosting.
12. In a small bowl, beat 4 oz softened cream cheese and 2 tbsp softened unsalted butter with an electric mixer on medium speed until smooth.
13. Gradually add 1 cup powdered sugar and 1 tbsp milk, mixing on low speed until creamy and lump-free.
14. Tip: Ensure the cream cheese and butter are at room temperature for a silky frosting that spreads easily without tearing the cake.
15. Spread the frosting evenly over the cooled cake with a knife or offset spatula.
16. Slice into 8 squares and serve immediately or store covered at room temperature.
Combining the moist, spiced cake with a tangy cream cheese frosting yields a delightful contrast in flavors and textures. For a creative twist, serve it warm with a dollop of Greek yogurt or crumble it over vanilla ice cream. This cake stays tender for days, making it ideal for meal prep or sharing with friends.
Peanut Butter Oatmeal Cake
Venture into a comforting dessert that blends pantry staples into a moist, nutty cake. This peanut butter oatmeal cake is simple to whip up yet delivers rich flavor and satisfying texture. Perfect for casual gatherings or a sweet treat at home.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup old-fashioned rolled oats
– 1 cup boiling water
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup creamy peanut butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
Instructions
1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Combine 1 cup old-fashioned rolled oats and 1 cup boiling water in a bowl; let soak for 10 minutes to soften.
3. In a large bowl, cream 1/2 cup unsalted butter and 1 cup granulated sugar with a mixer until light and fluffy, about 3 minutes.
4. Add 1/2 cup creamy peanut butter to the butter mixture; mix until fully incorporated.
5. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
6. Fold the soaked oats into the wet ingredients until just combined.
7. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
8. Gradually add the dry ingredients to the wet mixture, mixing until no flour streaks remain, but avoid overmixing to keep the cake tender.
9. Pour batter into the prepared pan and smooth the top with a spatula.
10. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Lusciously moist with a subtle chew from the oats, this cake offers a balanced sweetness and deep peanut butter richness. Serve it warm with a drizzle of honey or a scoop of vanilla ice cream for an indulgent twist, or enjoy it plain as a hearty snack.
Coconut Oatmeal Cake with Cream Cheese Frosting
Oatmeal cake gets a tropical twist with coconut and rich cream cheese frosting. This moist, comforting dessert is perfect for holiday gatherings or cozy weekends. It’s easy to make and always a crowd-pleaser.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup rolled oats
– 1 1/4 cups boiling water
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup shredded coconut
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Combine 1 cup rolled oats and 1 1/4 cups boiling water in a bowl. Let soak for 20 minutes to soften oats, which adds moisture to the cake.
3. In a large bowl, cream 1/2 cup softened butter, 1 cup granulated sugar, and 1 cup brown sugar with a mixer on medium speed until light and fluffy, about 3 minutes.
4. Beat in 2 eggs one at a time, then mix in 1 teaspoon vanilla extract.
5. In a separate bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
6. Gradually add dry ingredients to butter mixture, mixing on low until just combined.
7. Fold in soaked oats and 1 cup shredded coconut until evenly distributed.
8. Pour batter into prepared pan and spread evenly. Bake at 350°F for 30-35 minutes, or until a toothpick inserted in center comes out clean. Tip: Check at 30 minutes to avoid overbaking.
9. Let cake cool completely in pan on a wire rack, about 1 hour.
10. For frosting, beat 8 ounces softened cream cheese and 1/4 cup softened butter in a bowl on medium speed until smooth, about 2 minutes. Tip: Ensure cream cheese is at room temperature to prevent lumps.
11. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, mixing on low until combined, then increase speed to medium until fluffy, about 2 minutes.
12. Spread frosting evenly over cooled cake. Sprinkle with extra shredded coconut if desired. Tip: Frost only when cake is completely cool to prevent melting.
Moist and tender from the soaked oats, this cake has a subtle coconut flavor that pairs perfectly with the tangy cream cheese frosting. Serve it chilled for a firmer texture or at room temperature for a softer bite. For a festive touch, top with toasted coconut or fresh berries.
Maple Glazed Oatmeal Cake
Just in time for cozy winter mornings, this maple glazed oatmeal cake is a simple, satisfying treat. Jazzed up with warm spices and a sticky-sweet topping, it’s perfect with coffee or as a dessert. You’ll love how the oats keep it moist for days.
Serving: 9 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 1/2 cups old-fashioned rolled oats
– 1 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup packed light brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup buttermilk
– 1/2 cup pure maple syrup
– 1/4 cup heavy cream
Instructions
1. Preheat oven to 350°F. Grease an 8×8-inch baking pan and line with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups oats, 1 1/4 cups flour, 1 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup softened butter and 3/4 cup brown sugar with an electric mixer on medium speed until fluffy, about 2 minutes.
4. Beat in 2 eggs one at a time, then mix in 1 tsp vanilla extract.
5. Tip: Alternate adding dry ingredients and 1 cup buttermilk to the butter mixture, starting and ending with dry ingredients, to prevent overmixing.
6. Pour batter into prepared pan and smooth the top.
7. Bake at 350°F for 30-35 minutes, until a toothpick inserted in the center comes out clean.
8. While cake bakes, combine 1/2 cup maple syrup and 1/4 cup heavy cream in a small saucepan over medium heat.
9. Tip: Bring to a simmer, stirring constantly, then reduce heat to low and cook for 5 minutes until slightly thickened.
10. Remove cake from oven and let cool in pan for 10 minutes.
11. Poke holes all over the warm cake with a skewer.
12. Slowly pour the warm maple glaze over the cake, letting it soak in.
13. Tip: Let cake cool completely in pan before slicing to allow glaze to set properly.
14. Run a knife around edges, lift out using parchment, and cut into squares.
Rich with caramel notes from the brown sugar and maple, this cake has a tender, dense crumb from the oats. Serve it warm with a dollop of whipped cream or pack squares for a sweet afternoon snack. It stays remarkably moist thanks to the buttermilk and glaze.
Strawberry Rhubarb Oatmeal Cake
Crisp rhubarb and sweet strawberries bake into a tender oatmeal cake that’s perfect for breakfast or dessert. This one-bowl recipe comes together quickly and fills your kitchen with a cozy, fruity aroma. You’ll love the rustic texture and bright, tangy-sweet flavor.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup old-fashioned rolled oats
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup unsalted butter, melted
– ¾ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup buttermilk
– 1 cup diced rhubarb
– 1 cup sliced strawberries
Instructions
1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
3. In a separate bowl, combine ½ cup melted unsalted butter, ¾ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup buttermilk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix to keep the cake tender.
5. Gently fold in 1 cup diced rhubarb and 1 cup sliced strawberries until evenly distributed.
6. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
7. Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing.
9. Serve warm or at room temperature.
Soft and moist with chewy oats and bursts of tart rhubarb, this cake balances sweetness perfectly. Serve it warm with a dollop of whipped cream for a comforting dessert, or enjoy a slice with your morning coffee. The strawberries add a juicy freshness that makes every bite delightful.
Oatmeal Coffee Cake with Streusel Topping
Kickstart your morning with this comforting oatmeal coffee cake, blending warm spices and a buttery streusel topping for a cozy treat. It’s perfect for holiday gatherings or a weekend breakfast, delivering rich flavor in every bite.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup rolled oats
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup buttermilk
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1/2 cup brown sugar
– 1/4 cup cold unsalted butter, cubed
– 1/2 cup chopped walnuts
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking pan.
2. In a medium bowl, combine 1 cup rolled oats, 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt.
3. In a large bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 minutes.
4. Beat in 2 large eggs one at a time until fully incorporated.
5. Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, starting and ending with dry ingredients, mixing just until combined.
6. Pour batter into the prepared pan and spread evenly with a spatula.
7. In a small bowl, make streusel by combining 1/2 cup brown sugar, 1/4 cup cold cubed unsalted butter, and 1/2 cup chopped walnuts until crumbly.
8. Sprinkle streusel evenly over the batter.
9. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cake cool in pan on a wire rack for 15 minutes before slicing.
Vibrant with cinnamon and a crunchy walnut topping, this cake offers a moist, tender crumb from the oats. Serve it warm with a dollop of whipped cream or alongside a hot coffee for a delightful contrast.
Zucchini Oatmeal Cake with Lemon Glaze
Rely on this zucchini oatmeal cake when you need a simple, satisfying treat. It’s moist, subtly sweet, and topped with a bright lemon glaze that cuts through the richness perfectly.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups grated zucchini
– 1 1/2 cups all-purpose flour
– 1 cup old-fashioned rolled oats
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice
– 1 tbsp lemon zest
Instructions
1. Preheat your oven to 350°F and grease a 9×9-inch baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon until fully combined.
3. In a separate bowl, beat 2 large eggs with 1 cup granulated sugar and 1/2 cup vegetable oil until smooth and slightly thickened, about 2 minutes.
4. Fold 2 cups grated zucchini into the wet ingredients using a spatula. Tip: Squeeze excess moisture from the zucchini with a clean towel first to prevent a soggy cake.
5. Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Overmixing can lead to a tough texture.
6. Pour the batter into the prepared pan and spread it evenly with the spatula.
7. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Remove the cake from the oven and let it cool completely in the pan on a wire rack, about 1 hour.
9. While the cake cools, make the glaze by whisking 1 cup powdered sugar with 2 tbsp fresh lemon juice and 1 tbsp lemon zest in a small bowl until smooth. Tip: Adjust the glaze consistency by adding more lemon juice a few drops at a time if it’s too thick.
10. Drizzle the lemon glaze evenly over the cooled cake.
Light and tender, this cake has a moist crumb from the zucchini and a hearty chew from the oats. The lemon glaze adds a zesty punch that balances the sweetness beautifully. Serve it warm with a dollop of whipped cream or enjoy it as an afternoon snack with a cup of tea.
Almond Joy Oatmeal Cake
Get ready for a dessert that combines breakfast comfort with candy bar indulgence. This Almond Joy Oatmeal Cake layers coconut, chocolate, and almonds into a moist, satisfying treat. It’s perfect for holiday gatherings or a special weekend brunch.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup old-fashioned rolled oats
– 1 1/2 cups boiling water
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup sweetened shredded coconut
– 1 cup semisweet chocolate chips
– 1/2 cup sliced almonds
Instructions
1. Preheat your oven to 350°F. Grease a 9×13-inch baking pan.
2. Combine 1 cup old-fashioned rolled oats and 1 1/2 cups boiling water in a bowl. Let it stand for 20 minutes to soften.
3. In a large mixing bowl, cream 1/2 cup unsalted butter, 1 cup granulated sugar, and 1 cup packed light brown sugar until light and fluffy, about 3 minutes.
4. Beat in 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract.
5. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
6. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Tip: Overmixing can lead to a tough cake.
7. Fold in the soaked oats, 1 cup sweetened shredded coconut, and 1 cup semisweet chocolate chips until evenly distributed.
8. Pour the batter into the prepared pan and spread it evenly with a spatula.
9. Sprinkle 1/2 cup sliced almonds evenly over the top of the batter.
10. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 30 minutes to avoid overbaking.
11. Remove the cake from the oven and let it cool completely in the pan on a wire rack. Tip: Cooling ensures clean slices and sets the texture.
Rich with chewy oats and gooey chocolate chips, this cake offers a delightful contrast to the crunchy almond topping. Serve it warm with a scoop of vanilla ice cream for an extra-decadent treat, or enjoy it as a portable snack straight from the pan.
Spiced Pear Oatmeal Cake
Crisp autumn pears meet cozy oatmeal in this simple, one-bowl cake. It’s a perfect, not-too-sweet breakfast or snack that comes together quickly. The warm spices make your kitchen smell amazing.
Serving: 9 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup old-fashioned rolled oats
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 2 large eggs
– 1/2 cup unsalted butter, melted and cooled
– 1/2 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1 tsp pure vanilla extract
– 1 cup buttermilk
– 2 medium ripe pears, peeled, cored, and diced into 1/2-inch pieces
Instructions
1. Preheat your oven to 350°F. Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp salt until fully combined.
3. In a separate medium bowl, whisk 2 large eggs until frothy. Tip: Whisking the eggs first helps create a lighter crumb.
4. To the eggs, whisk in 1/2 cup melted and cooled unsalted butter, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, and 1 tsp pure vanilla extract until smooth and creamy.
5. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently fold them together until just a few streaks of flour remain.
6. Pour in 1 cup buttermilk and continue folding until the batter is just combined and no dry pockets remain. Do not overmix.
7. Gently fold in 2 medium ripe pears, peeled, cored, and diced into 1/2-inch pieces until evenly distributed. Tip: Use firm but ripe pears like Bosc or Anjou; they hold their shape better during baking.
8. Pour the batter into the prepared pan and spread it into an even layer with the spatula.
9. Bake at 350°F for 40-45 minutes. Tip: The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top is golden brown and springs back when lightly pressed.
10. Let the cake cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to lift it out and transfer it to the rack to cool completely.
Perfectly moist and tender with pockets of soft, spiced pear. The oats add a wonderful, hearty texture. Serve it warm with a dollop of whipped cream or a drizzle of caramel for a simple dessert.
Oatmeal Pineapple Upside-Down Cake
Craving a nostalgic dessert with a wholesome twist? This oatmeal pineapple upside-down cake delivers classic flavor with added texture. It’s surprisingly simple to make for any occasion.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1/2 cup unsalted butter
– 1 cup packed light brown sugar
– 1 (20 oz) can pineapple slices in juice
– 10 maraschino cherries
– 1 1/2 cups all-purpose flour
– 1 cup old-fashioned rolled oats
– 1 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 2 large eggs
– 1 cup buttermilk
– 1/3 cup vegetable oil
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. 2. Melt 1/4 cup butter in a 10-inch cast-iron skillet over medium heat. 3. Stir in brown sugar until dissolved, about 2 minutes. 4. Remove skillet from heat. 5. Drain pineapple slices, reserving 1/4 cup juice. 6. Arrange pineapple slices in a single layer over sugar mixture. 7. Place a cherry in the center of each pineapple ring. 8. In a medium bowl, whisk together flour, oats, granulated sugar, baking powder, baking soda, and salt. 9. In a large bowl, beat eggs, buttermilk, oil, vanilla, remaining 1/4 cup melted butter, and reserved pineapple juice until smooth. 10. Tip: Use room-temperature ingredients for even mixing. 11. Gradually fold dry ingredients into wet ingredients until just combined; do not overmix. 12. Pour batter evenly over pineapple arrangement in skillet. 13. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. 14. Tip: Rotate skillet halfway through baking for even browning. 15. Let cake cool in skillet for 5 minutes. 16. Run a knife around the edges to loosen. 17. Place a large serving plate over skillet and carefully invert. 18. Tip: Invert while still warm for cleaner release. 19. Allow cake to cool completely before serving. The oats create a pleasantly chewy texture against the soft pineapple, while the caramelized brown sugar adds deep, buttery notes. Serve warm with a dollop of whipped cream or alongside coffee for a comforting treat.
Double Chocolate Oatmeal Cake
Unbelievably rich yet surprisingly wholesome, this double chocolate oatmeal cake delivers deep cocoa flavor with a satisfyingly hearty texture. It’s the perfect treat for when you crave something decadent without the guilt, and it comes together with minimal fuss. You’ll love how the oats create a moist, tender crumb that pairs perfectly with the double dose of chocolate.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups old-fashioned rolled oats
– 1 ¼ cups boiling water
– 1 ½ cups all-purpose flour
– ¾ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– ¾ cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Combine 1 ½ cups old-fashioned rolled oats with 1 ¼ cups boiling water in a bowl; let stand for 10 minutes to soften.
3. In a separate bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt.
4. In a large mixing bowl, beat ¾ cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed brown sugar until light and fluffy, about 3 minutes.
5. Beat in 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
6. Stir in the softened oat mixture until just combined.
7. Gently fold the dry flour mixture into the wet ingredients until no streaks remain, being careful not to overmix.
8. Fold in 1 cup semisweet chocolate chips evenly.
9. Pour the batter into the prepared pan and spread it into an even layer.
10. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
11. Let the cake cool completely in the pan on a wire rack before slicing.
This cake boasts a dense, fudgy texture with chewy bits of oats and melty chocolate chips throughout. Serve it warm with a scoop of vanilla ice cream for an indulgent dessert, or enjoy a square with your morning coffee for a decadent breakfast treat.
Oatmeal Gingerbread Cake
Zesty holiday baking gets a wholesome upgrade with this oatmeal gingerbread cake. It combines warming spices with hearty oats for a comforting dessert that’s perfect for festive gatherings. This recipe delivers moist, flavorful results with straightforward preparation.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup old-fashioned rolled oats
– 1 teaspoon baking soda
– 1 teaspoon ground ginger
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground cloves
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– ¾ cup packed brown sugar
– 2 large eggs
– ½ cup molasses
– 1 cup buttermilk
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 teaspoon baking soda, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ½ teaspoon salt in a medium bowl.
3. Beat ½ cup unsalted butter and ¾ cup packed brown sugar in a large bowl with an electric mixer on medium speed for 2 minutes until creamy.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition.
5. Mix in ½ cup molasses until fully combined.
6. Alternately add the dry ingredients and 1 cup buttermilk to the wet mixture, beginning and ending with the dry ingredients, mixing on low speed just until incorporated. Tip: Do not overmix to avoid a tough cake.
7. Pour batter into the prepared pan and spread evenly with a spatula.
8. Bake at 350°F for 30–35 minutes until a toothpick inserted into the center comes out clean. Tip: Check at 30 minutes to prevent overbaking.
9. Let cake cool in pan on a wire rack for 10 minutes before slicing. Tip: For clean cuts, use a serrated knife.
10. Serve warm or at room temperature.
Just baked, this cake boasts a tender crumb with chewy oats and a deep molasses flavor. The ginger and spices provide a warm, aromatic kick that pairs beautifully with a dollop of whipped cream or a dusting of powdered sugar. For a festive twist, top with candied ginger or serve alongside hot coffee.
Raspberry Almond Oatmeal Cake
Baking this raspberry almond oatmeal cake combines wholesome oats with tart berries and nutty crunch for a satisfying treat. It’s perfect for breakfast or dessert, with a texture that’s moist yet sturdy enough to slice cleanly. The almond extract enhances the fruit without overpowering it.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 cups old-fashioned rolled oats
– 1 cup all-purpose flour
– 1 tsp baking powder
– 0.5 tsp baking soda
– 0.25 tsp salt
– 0.75 cup granulated sugar
– 0.5 cup unsalted butter, melted and cooled slightly
– 2 large eggs
– 1 tsp vanilla extract
– 0.5 tsp almond extract
– 0.5 cup buttermilk
– 1.5 cups fresh raspberries
– 0.25 cup sliced almonds
Instructions
1. Preheat oven to 350°F and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together oats, flour, baking powder, baking soda, and salt until fully combined.
3. In a large bowl, whisk sugar and melted butter for 1 minute until smooth.
4. Add eggs one at a time to the butter mixture, whisking after each until incorporated.
5. Whisk in vanilla extract, almond extract, and buttermilk until the mixture is uniform.
6. Tip: Use room-temperature buttermilk to prevent the melted butter from solidifying in the batter.
7. Fold the dry ingredients into the wet ingredients with a spatula until just combined, avoiding overmixing.
8. Gently fold in 1 cup of raspberries, reserving the rest for topping.
9. Pour batter into the prepared pan and spread evenly with the spatula.
10. Scatter remaining raspberries and sliced almonds evenly over the top.
11. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
12. Tip: Check at 30 minutes—if the top browns too quickly, loosely tent with aluminum foil for the remaining bake time.
13. Let cake cool in the pan on a wire rack for 15 minutes before slicing.
14. Tip: For clean slices, use a sharp knife and wipe it clean between cuts if the raspberries stick.
Pleasingly dense with a tender crumb, this cake offers bursts of juicy raspberry in every bite. Serve it warm with a dollop of Greek yogurt for breakfast or drizzle with honey as a simple dessert. The almond slices toast during baking, adding a subtle crunch that contrasts the soft oats.
Oatmeal Caramel Pecan Cake
Venturing beyond basic desserts, this oatmeal caramel pecan cake layers chewy oats, buttery caramel, and crunchy nuts into a satisfying treat. It’s straightforward to make yet delivers rich, comforting flavors perfect for gatherings or a cozy night in.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup old-fashioned rolled oats
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup whole milk
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp vanilla extract
– 1 cup chopped pecans
– 1 cup caramel sauce
Instructions
1. Preheat the oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until fully combined.
3. In a large bowl, cream 1/2 cup unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, mixing for 30 seconds after each addition until incorporated.
5. Stir in 1 tsp vanilla extract with a spatula.
6. Tip: Alternate adding the dry ingredients and 1 cup whole milk to the butter mixture, starting and ending with the dry ingredients, to prevent overmixing and ensure a tender crumb.
7. Fold in 1 cup chopped pecans gently until evenly distributed.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Let the cake cool in the pan on a wire rack for 15 minutes to set before removing to avoid breaking.
11. Remove the cake from the pan and place it on a serving plate.
12. Warm 1 cup caramel sauce in a microwave-safe bowl for 30 seconds until pourable.
13. Drizzle the caramel sauce evenly over the top of the cooled cake.
14. Tip: For extra crunch, sprinkle additional chopped pecans on top of the caramel before it sets.
15. Allow the caramel to set for 10 minutes before slicing. Finally, this cake boasts a moist, dense texture from the oats, balanced by the sweet, gooey caramel and nutty pecans. For a creative twist, serve it warm with a scoop of vanilla ice cream to contrast the rich flavors.
Summary
Amazingly versatile, these oatmeal cakes prove this humble ingredient can star in everything from cozy breakfasts to festive desserts. We hope you find a new favorite to bake and share! Try a recipe this week, leave a comment telling us which one you loved, and pin your top picks to Pinterest to save for later. Happy baking!
