Have your cake and eat it too with birthday cake baked oatmeal! It looks like Funfetti birthday cake and tastes like cake batter, but is packed with protein, fiber and healthy fats.
It’s about time for another baked oatmeal, don’t you think?! In honor of my upcoming birthday, I thought it would be fun to make a cake-inspired baked oatmeal!
Not only does this oatmeal look like birthday cake, but it tastes like it too! Isaac did a taste test and when I asked him what this baked oatmeal tastes like and he said, “a cupcake.”
Soooo I’d say the flavor is spot on!
Birthday Cake Baked Oatmeal Ingredients
rolled oats – grab gluten-free oats if needed!
mashed bananas
vanilla protein powder – I like adding protein powder for flavor and the added protein, but you can leave it out if you don’t want to use protein powder.
pure maple syrup
baking powder, cinnamon and sea salt
unsweetened vanilla almond milk
cashew butter or almond butter – you can make your own or use store-bought
almond extract
butter extract – this is optional, but it does help with the cake flavor!
softened cream cheese, plain Greek yogurt and maple syrup – for the cream cheese frosting. Optional but so delicious!
How to Make Birthday Cake Baked Oatmeal
Preheat oven: Preheat the oven to 375° F and spray an 8×8 inch square baking dish with cooking spray.
Mix ingredients: In a large bowl, mix together the oats, banana, protein powder, almond milk, cashew butter, maple syrup, baking powder, cinnamon, salt, almond extract, vanilla extract, butter extract (if using) and 2 Tablespoons sprinkles.
Add to baking dish: Carefully pour oatmeal mixture into the prepared baking dish.
Bake: Bake for 35 to 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a 10-15 minutes.
Make frosting: While oatmeal is baking, make the frosting if you’re planning to use it. Mix together softened cream cheese and yogurt and maple syrup.
Portion and serve. Top the baked oatmeal with frosting, sprinkles and an extra drizzle of cashew butter.
Can You Make Baked Oatmeal Ahead of Time?
Yes, you can totally make baked oatmeal ahead of time. There are a couple options that work really well.
Option 1: Bake and Then Reheat Before Serving
Prepare baked oatmeal as the recipe suggests. Once baked, let the oatmeal cool (without frosting), cover the baking dish and place in the fridge. You can do this 1-2 days in advance. When ready to serve, take oatmeal dish from fridge, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Add frosting and sprinkles before serving.
Option 2: Prep as Much as You Can Without Baking
Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake/serve as recipe suggests.
How to Store and Reheat Baked Oatmeal
Store baked oatmeal and frosting in separate airtight containers in the refrigerator for up to 4 days.
To reheat the entire pan of baked oatmeal (without frosting), cover with foil and reheat in the oven at 350ºF for about 20 minutes. For individual portions, set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add the icing if using and enjoy!
I think it would be so fun to make this delicious (yet healthy!) breakfast for birthday celebrations… or honestly for anyone that loves birthday cake or cake batter flavored treats!
Have your cake and eat it too with birthday cake baked oatmeal! It looks like Funfetti birthday cake and tastes like cake batter, but is packed with protein, fiber and healthy fats.
Preheat oven: Preheat the oven to 375° F and spray an 8×8 inch square baking dish with cooking spray.
Mix ingredients: In a large bowl, mix together the oats, banana, protein powder, almond milk, cashew butter, maple syrup, baking powder, cinnamon, salt, almond, vanilla, butter extract (if using) and 2 Tablespoons sprinkles.
Add to baking dish: Carefully pour oatmeal mixture into the prepared baking dish.
Bake: Bake for 35 to 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a 10-15 minutes.
Make frosting: While oatmeal is baking, make the frosting if you’re planning to use it. Mix together softened cream cheese and yogurt and maple syrup.Â
Portion and serve. Top the baked oatmeal with frosting and remaining sprinkles. Drizzle each portion with additional cashew butter for serving.Â
For storage: store baked oatmeal and frosting in separate airtight containers in the refrigerator for up to 4 days.
To reheat: To reheat the whole baked oatmeal (without frosting), cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute. Once warm add icing (if using) and serve.Â
Notes
Skip the protein powder: I like adding the vanilla protein powder for flavor and added protein, but you can leave it out if you don’t want to use protein powder.
Make the frosting vegan: use non-dairy yogurt and vegan cream cheese.Â
Nutrition
Serving: 1/6 of recipe with frostingCalories: 260kcalCarbohydrates: 43gProtein: 8gFat: 9gSaturated Fat: 4gCholesterol: 11mgSodium: 425mgFiber: 6gSugar: 12g
Delicious! I found this recipe in a round-up a few weeks back and decided to make it for breakfast. I used pumpkin instead of the banana, white sugar instead of maple syrup, and omitted the nut butter (because I didn’t have anything other than peanut butter and didn’t want to overpower the “cake” flavor). I’ll definitely be making this again!
Ah yay! I am excited to hear that you are loving this recipe, Tracy. All of your substitutions sound great, so glad they worked out for you. Thank you for sharing your review & star rating, I really appreciate it.
Okay…this is DELICIOUS! I have tried many of your baked oatmeal recipes, but this one is a new favorite! I left out the maple syrup and subbed unsweetened applesauce for the bananas, and with the protein powder/sprinkles it still tasted perfectly sweet. Thanks for such a fun breakfast!
Woo! I am so happy that you enjoyed this recipe, Hannah. It sounds like the substitutions you made were perfect! Thank you for the review + star rating, I so appreciate it!
Made this for my twin 7 year olds birthday! LET ME JUST SAY, it was so fab! They shared it with their soccer friends, it made me so happy! Great substitute for birthday cake!
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Delicious! I found this recipe in a round-up a few weeks back and decided to make it for breakfast. I used pumpkin instead of the banana, white sugar instead of maple syrup, and omitted the nut butter (because I didn’t have anything other than peanut butter and didn’t want to overpower the “cake” flavor). I’ll definitely be making this again!
Ah yay! I am excited to hear that you are loving this recipe, Tracy. All of your substitutions sound great, so glad they worked out for you. Thank you for sharing your review & star rating, I really appreciate it.
Okay…this is DELICIOUS! I have tried many of your baked oatmeal recipes, but this one is a new favorite! I left out the maple syrup and subbed unsweetened applesauce for the bananas, and with the protein powder/sprinkles it still tasted perfectly sweet. Thanks for such a fun breakfast!
Woo! I am so happy that you enjoyed this recipe, Hannah. It sounds like the substitutions you made were perfect! Thank you for the review + star rating, I so appreciate it!
What an amazing idea!! Thanks!!
Didn’t have butter extract and didn’t make the frosting, but this was so yummy still!
Yay!! That makes me so happy to hear, Caitlyn!
Hey Brittany!
Made this for my twin 7 year olds birthday! LET ME JUST SAY, it was so fab! They shared it with their soccer friends, it made me so happy! Great substitute for birthday cake!
So glad this recipe was a hit, Maggie!! Thanks for the review. I so appreciate it!