Baked Oats Cake Flavor (Print Version)

A warm, fluffy oat square with banana and vanilla notes, perfect for a nutritious breakfast start.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups oat flour
02 - 1/2 cup granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 large ripe banana, mashed
06 - 1 large egg
07 - 1/2 cup milk (dairy or non-dairy)
08 - 2 tablespoons melted butter or coconut oil
09 - 1 teaspoon vanilla extract

→ Optional Add-ins

10 - 1/4 cup chocolate chips or chopped nuts
11 - 1/2 teaspoon cinnamon

# How To Make:

01 - Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish or line it with parchment paper.
02 - In a large bowl, whisk together oat flour, sugar, baking powder, and salt until evenly mixed.
03 - In a separate bowl, blend mashed banana, egg, milk, melted butter or coconut oil, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and stir gently until just combined. Fold in optional chocolate chips, nuts, or cinnamon if using.
05 - Transfer batter into the prepared baking dish and smooth the surface evenly.
06 - Bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
07 - Allow to cool for a few minutes before slicing into squares. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It tastes honestly like dessert for breakfast, but you're feeding yourself whole grains and real fruit.
  • The whole thing comes together in under 40 minutes, and most of that is hands-off baking time.
  • Leftovers stay soft and cake-like for days, making it perfect for meal prep or surprise midnight snacks.
02 -
  • Don't skip the cooling step or your squares will crumble apart; just five minutes makes an enormous difference in how cleanly they cut.
  • The color of your banana matters more than you'd think—one that's yellow with brown spots gives you sweetness and moisture, while a pale yellow one stays a bit dry and less flavorful.
  • If your batter seems too thick, your banana probably wasn't fully mashed; stir it more and it'll loosen right up.
03 -
  • Measure your oat flour by spooning it into your measuring cup and leveling it off—scooping directly compacts it and you'll end up with too much, making everything denser.
  • Room-temperature eggs and milk mix more smoothly into the banana, creating a more uniform batter without lumps or streaks.
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