Birthday Cake Baked Oatmeal
User Reviews
4.7
Birthday Cake Baked Oatmeal
Description
This baked oatmeal brings together rolled oats and ripe mashed banana with almond milk, vanilla protein powder, and cashew butter for richness. The batter is seasoned with cinnamon, almond and vanilla extracts, and a hint of butter extract for added warmth. Baking results in a moist, tender interior with a lightly golden and firm top. Sprinkles mixed into and atop the dish add color and a light sweetness reminiscent of birthday cake.
The accompanying cream cheese frosting, blended with Greek yogurt and maple syrup, offers a tangy and lightly sweet contrast to the oatmeal’s warmth. Drizzling extra cashew butter when serving adds creaminess and nutty flavor. This dish can be divided into portions for a celebratory breakfast or brunch treat.
The baked oatmeal and frosting should be stored separately in airtight containers in the refrigerator for up to four days. Reheating gently preserves texture and flavor. The recipe allows omitting protein powder or using vegan alternatives for frosting to accommodate dietary preferences.
Ingredients
- 2 cups rolled oats old fashioned
- 2 banana about 1 cup, ripe, mashed
- 2 cups almond milk or other non-dairy milk, unsweetened vanilla
- 1 scoop 25 grams vanilla protein powder*
- 2 Tablespoons cashew butter plus more for serving, or almond butter
- 2 Tablespoons pure maple syrup
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- sea salt scant 1/2 teaspoon, fine-grain
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon butter extract optional
- 1/4 cup Sprinkles divided
- cooking spray
Cream Cheese Frosting
- 1/4 cup cream cheese softened
- 2 Tablespoons yogurt plain, Greek
- 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
- The protein powder is optional; omit it if desired without affecting the rest of the recipe.
- For a vegan frosting, substitute non-dairy yogurt and vegan cream cheese.
- Store baked oatmeal and frosting separately in airtight containers in the fridge for up to 4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1/6 of recipe with frosting | |
| Calories | 260kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 11mg | 4% |
| Sodium | 425mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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