Birthday Cake Baked Oatmeal
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Published Feb 03, 2021, Updated Jul 24, 2023
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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!
- pure vanilla extract
- sprinkles – I used supernatural rainbow sprinkles
- 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!
Here Are More Baked Oatmeal Recipes to Try
- How to Make Baked Oatmeal
- Blueberry Baked Oatmeal
- Chocolate Baked Oatmeal
- Strawberry Banana Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Peach Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
More Oatmeal Recipes
Birthday Cake Baked Oatmeal
Ingredients
- 2 cups old fashioned rolled oats
- 2 ripe mashed bananas, about 1 cup
- 2 cups unsweetened vanilla almond milk, or other non-dairy milk
- 1 scoop, 25 grams vanilla protein powder*
- 2 Tablespoons cashew or almond butter, plus more for serving
- 2 Tablespoons pure maple syrup
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Scant 1/2 teaspoon fine-grain sea salt
- 1 1/2 teaspoons almond extract
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon butter extract, optional
- 1/4 cup sprinkles, divided
- cooking spray
Cream Cheese Frosting
- 1/4 cup softened cream cheese
- 2 Tablespoons plain Greek yogurt
- 2 teaspoons maple syrup
Instructions
- 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.
- Portion and serve. Top the baked oatmeal with frosting and remaining sprinkles. Drizzle each portion with additional cashew butter for serving.
- 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing! You never disappoint with your baked oatmeal recipes! This was so simple to make and was great for a work at home breakfast! I know the recipe was inspired by your birthday, so happy early or belated birthday!!
Aww thank you, Shana. So glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
This was such a fun and delicious way to use up the two overripe bananas I had laying around. I added an extra scoop of collagen peptides for some extra protein. Yummy!
Woo!! So glad you loved this recipe, Kara. Thanks for making it and for coming back to leave a review. I so appreciate it!
I love birthday cake recipes and have always wanted to find the right healthy baked oatmeal idea and here it is! So good and love the healthy frosting!
Woo!! So glad you loved it, Amy. Thanks for making it and for coming back to leave a review. It means the world to me. 🙂
This baked oatmeal was so easy to make and so delicious!! Perfect recipe for a fun weekend breakfast. In my opinion definitely add the frosting- it was perfect.
Woo!! So glad you loved this baked oatmeal recipe, Morgan. Thanks for making it and for coming back to leave a review. I so appreciate it!
Easy and delicious and healthy as always! My kids look forward to helping every weekend with a new EBF baked oatmeal recipe…and this one is a favorite now!!
Ahh that makes me so happy to hear, Kayla. I’m pumped this bday cake one was a hit. Thanks for the review. I so appreciate it!
Love this for a special but healthy birthday treat! The cream cheese frosting was delicious! My husband couldn’t get enough of it!
Woo!! I’m so glad it was a hit. Thanks for making it and for coming back to leave a review, Mimi. I so appreciate it!
This treat was very easy to put together! Do not skip out on the almond extract! It is a literal game-changer! It enhances the taste and smell so much! I’m also so happy about the frosting! It tastes like a great cream-cheese frosting but with a little protein boost from the yogurt! So tasty!
Woo!! So glad you loved this recipe, Alexandria. Thanks for making it and for coming back to leave a review. I so appreciate it!
I used violife cream cheese in the frosting and macadamia milk and peanut butter in the oatmeal and it turned out great! Even better with drippy PB on top 😊
Ohh yay!! So glad it turned out for you. Thanks for sharing and for coming back to leave a review, Charley. I so appreciate it!
Yummmy!!! Great taste, healthy fuel!💪
So glad you loved this recipe, Cheryl. Thanks for the review. I so appreciate it!
This is amazing. I made it vegan and even my father loved it. Such a big hit I made it again today. Thanks 😊
Woo!! So glad it was a hit. Tori. Thanks for making it and for coming back to leave a review. I so appreciate it!
I have made a few other of your baked oatmeals, but this one takes the cake (literally!) I loved the combination of bananas, peanut butter and the almond extract- that was the best part! So delicious! ❤️
Ahh yay, so pumped you loved this baked oatmeal recipe, Ashlee. Thanks for coming back to leave a review. I so appreciate it!
Excited to try this recipe. What kind of cooking spray did you use in terms of flavor (olive oil, avocado….etc)?
I used avocado oil spray, but honestly any spray or even just a little oil or butter straight up would be fine!
I forgot to ask….you used greek yogurt…if making vegan, what kind of yogurt should I use? Is plain coconut yogurt okay? Thank you.
I haven’t tried it, but I would imagine plain coconut yogurt would work just fine! Let me know how it turns out if you try it. 🙂
This was good and I will make again. My Enjoyed topping it with cashew butter!
So glad it was a hit, Lindsey!!
Do you have any recommendations for subbing out the banana ? I just hate the taste lol. Thanks, and love all the baked oatmeals!
I haven’t tried it, but you could try applesauce instead of the bananas. Let me know if you do try it and how it turns out. 🙂
I tried this swapping out the banana for applesauce and it came it great! The applesauce didn’t overpower the flavor, and the almond and butter extract were game changers! The whole kitchen smelled amazing! This is my 5th baked oatmeal recipe and by far my favorite! Perfect flavors and consistency
Woo!! That makes me so happy to hear, Nina. So glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
Tastes like banana cake and I can’t complain. Super yummy!
Woo!! So glad you loved it. Thanks for the review. I so appreciate it!
I love how easy this is to whip together. It’s protein packed and just the right amount of sweetness to satisfy my sugar desire.
I was able to swap out banana with applesauce (due to current food sensitivities), and I lined my pan with parchment paper instead of oil, and it held up fantastically!
So glad you loved this recipe, Cayla. Thanks for the review. I so appreciate it!
So good!! Love the banana flavor!
I’m glad you loved this recipe, Jenny. Thanks for coming back to leave a review. I so appreciate it. 🙂
Wow, I loved this recipe! I was always worried baked otmeal would be too dry but this turned out perfectly soft and moist which was exactly what I wanted. The flavor was great but I don’t know that I would call it cake flavored. I still had a hard time not just eating half the pan all in one sitting and will definitely make this a part of my regular breakfast rotation. Bonus points because my husband was a big fan too!
I’m glad you enjoyed this recipe, Jessica!! Just curious, did you use the vanilla protein powder and butter extract or did you skip the butter extract? Just curious.
Great question, I did skip the vanilla protein powder because I was out, but I used the butter extract. I should have mentioned that. That definitely made more of the banana flavor come through, which I really enjoyed.
Okay! Just curious. 🙂 I do think the combo of the vanilla protein powder and butter extract really makes it taste like cake, but I’m glad you still enjoyed it!!
This was a huge hit in our house! Made it for my boys and my 5 yo said “this is the best oatmeal ever!” My husband loved it too! I snuck a small taste before they all gobbled up the whole pan. I subbed collagen peptides for the protein powder and it worked perfectly. We topped with yogurt and some leftover cream cheese frosting.
Oh my!! That makes me so happy to hear!! Thanks for coming back to leave a review. I so appreciate it!
The kids loved the last baked oatmeal so much (Strawberry, banana & chocolate chip), that they wanted to try another recipe. Even though we’re not even close to it being anyone’s birthday, they chose Birthday Cake oatmeal. It tastes just like birthday cake. I’ll definitely have this for my birthday breakfast!
Thanks so much for the review here as well, Susannah!! I appreciate it. 🙂
Could I use something else instead of cashew or almond butter? Like coconut oil?
I wouldn’t use coconut oil as it will probably turn out too moist. You could use a seed butter or any nut butter or probably be fine if you skip it all together.
I had big plans to whip up another batch of your maple pecan baked oatmeal (I’m seriously obsessed with that recipe), so I had some ripe bananas on hand when you posted this recipe. I was a little nervous when it came out of the oven because it smelled overwhelmingly of banana. Fortunately, the flavor wasn’t overwhelming. I’ll have to try this recipe again with different sprinkles because the ones I used bled their color through the batter, making the pan of oats a very unappealing green/brown color. The flavor was good, but the aesthetics were difficult to get passed. Overall, very delicious and easy breakfast. I learned some valuable lessons during my first bake-through and can’t wait to try this recipe again!
So glad you loved this recipe, Nicole! And I’m glad you’re loving the maple pecan one as well. 🙂 Thanks for the review. I so appreciate it!
Great recipe! I left off the topping and sprinkled a few white chocolate chips on top before baking. Delicious! It was like dessert for breakfast 😊
So glad you enjoyed this recipe, Anna! Thanks for the review. I so appreciate it!
The extract is what threw me. I like the idea and the color and how healthy it is for being ‘birthday cake’, but definitely too much extract. I did less than what recommended, and it was still too strong and kind of ruined the flavor for me. Mine also did not bake very well, even after 40 minutes. I noticed that the recipe calls for a 1/4 cup of sprinkles, but only 2 tbsp in the batter. I assume the rest are for topping, but it doesn’t say to do that in the recipe, even with the other toppings. I don’t mean to sound so nitpicky; I just didn’t love this recipe as much as the other baked oatmeal recipes.
Hi Madeline. Thanks so much for the feedback. Which extract are you referencing? The butter extract? I wonder if different brands have different levels of potency or flavor. I’m also curious what you mean but it not baking very well. Was it still under-cooked after 40 minutes? And I will definitely update the sprinkles.. thanks for catching that!
I was talking about the almond extract. I did not have butter extract. I used 2 cups of rice milk instead of almond and it may have been more liquid-y than normal so that’s why it didn’t bake fully.
That definitely could have been the issue with the milk. Did you use more almond extract then what the recipe called for?
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!
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!
What an amazing idea!! Thanks!!
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!
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.