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Slice of birthday cake baked oatmeal topped with frosting, nut butter drizzle and sprinkles. A spoon has taken a bite out of it.
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4.72 from 38 votes

Birthday Cake Baked Oatmeal

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.
Prep Time15 minutes
Cook Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: birthday cake baked oatmeal
Servings: 6


  • 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


  • 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. 


  • 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. 


Serving: 1/6 of recipe with frosting | Calories: 260kcal | Carbohydrates: 43g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 425mg | Fiber: 6g | Sugar: 12g