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.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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.