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.
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!
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!!
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. 🙂
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!
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!
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!
This was good and I will make again. My Enjoyed topping it with cashew butter!
So glad it was a hit, Lindsey!!
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. 🙂
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 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!