BAKED OAT CAKE 3+ WAYS (blended baked oatmeal)

Vegan Salted Caramel Baked Oat Cake topped with fruit, nut butter, pure maple syrup, and a splash of dairy-free creamer (post photo).

For the past month or two (it’s currently March 2021), baked oats have been are trending on social media. This is music to my ears since I’ve been making and posting baked oatmeal for years now.  This is my first time doing a blended (or oat flour) version, though, and I must say, it really makes you feel like you’re eating cake for breakfast!

Bonus is, these oats contain no added sugar and are packed with fibre, healthy fats, and protein, too! 

Here I’ve got several single-serving, nutritious-and-delicious versions for you to try — Salted Caramel, Chocolate Peanut Butter Cup, Birthday Cake, and good old Chocolate Chip!

Tip: I often make multiple servings as part of my meal prep. Leftovers can be stored in an airtight container in the fridge for up to 5 days. Enjoy cold or reheat before serving.

Salted Caramel Baked Oat Cake

Ingredients:

• 6 Tbsp oat flour (or blended rolled oats, see note below*)

• 2 Tbsp Nuzest Clean Lean Smooth Vanilla protein powder (or substitute additional oat flour) 

• 5 Tbsp Nutpods Caramel dairy-free creamer (or unsweetened almond milk or milk of choice)

• 1 egg, beaten or 1/2 ripe mashed banana

• 1 1/2 Tbsp Lakanto Maple sugar-free monk fruit sweetener (or pure maple syrup)

• 1 Tbsp Fatso Salted Caramel almond butter (optional, or nut/seed butter of choice)

• 1/2 tsp baking powder

• 1/2 tsp pure vanilla extract

• 1/4 tsp salt

• optional toppings: berries, nut butter, maple syrup, a splash of milk or creamer, or toppings of choice

*Note: If you don’t have oat flour, you can use old-fashioned rolled oats.  The ratio is close enough to 1:1 that it will work for this recipe. Put all of the ingredients (except toppings) into a blender and blend well before pouring into ramekin(s).

Directions:

1. Preheat oven to 350F.

2. Mix together all of the ingredients excluding toppings and pour into a large greased ramekin.

3. Bake for 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean.

4. Allow to cool for a few minutes then add toppings and devour!

Chocolate Peanut Butter Cup Baked Oat Cake

 Ingredients:

Chocolate Peanut Butter Cup Baked Oat Cake (with a Lakanto Chocolate Peanut Butter Cup baked inside!), topped with Lakanto Suntella chocolate sunflower spread, grain-free granola, and berries.

• 6 Tbsp oat flour (or blended rolled oats, see note above*)

• 2 Tbsp Nuzest Clean Lean Rich Chocolate protein powder (or additional oat flour) 

• 5 Tbsp unsweetened almond or oat milk (or milk of choice)

• 1 Tbsp Giddy Yo raw cacao powder

• 1 egg, beaten or 1/2 ripe mashed banana

• 1 1/2 Tbsp Lakanto Maple sugar-free monk fruit sweetener (or pure maple syrup)

• 1 Tbsp Lakanto Suntella sugar-free chocolate sunflower seed butter (optional, or Nutella or nut/seed butter of choice)

• 1/2 tsp baking powder

• 1/2 tsp pure vanilla extract

• 1/4 tsp salt

• Lakanto sugar-free chocolate peanut butter or sunflower cup (optional)

• optional toppings: berries, more Suntella, granola, Lakanto Maple or pure maple syrup, a splash of milk or creamer, or toppings of choice

Directions:

1. Preheat oven to 350F.

2. Mix together all of the ingredients excluding the peanut butter cup and toppings and pour into a greased ramekin.

3. Push the peanut butter cup down into the middle of the oats and bake for 25 to 30 min.

4. Allow to cool for a few minutes, add toppings and devour!

Chocolate Chip Baked Oat Cake

Chocolate Chip Baked Oat Cake topped with berries, chocolate chips, and almond butter.

 Ingredients:

• 6 Tbsp oat flour (or blended rolled oats, see note above*)

• 2 Tbsp Nuzest Clean Lean Smooth Vanilla protein powder (or additional oat flour) 

• 5 Tbsp unsweetened almond or oat milk (or milk of choice)

• 1 egg, beaten or 1/2 ripe mashed banana

• 1 1/2 Tbsp Lakanto Maple sugar-free monk fruit sweetener (or pure maple syrup)

• 1 Tbsp almond butter (optional, or nut/seed butter of choice)

• 1/2 tsp baking powder

• 1/2 tsp pure vanilla extract

• 1/4 tsp salt

• 2 Tbsp sugar-free chocolate chips, plus more for topping

• optional toppings: berries, nut butter, chocolate chips, Lakanto Maple or pure maple syrup, a splash of milk or creamer, or toppings of choice

Directions:

1. Preheat oven to 350F.

2. Mix together all of the ingredients excluding the toppings and pour into a greased ramekin. Top with additional chocolate chips as desired.

3. Bake for 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean.

4. Allow to cool for a few minutes, add toppings and devour!

Chocolate Chip Baked Oat Cake topped with berries, chocolate chips, almond butter, and a little drizzle of Lakanto Maple.

Birthday Cake Baked Oats

 Ingredients:

• 6 Tbsp oat flour (or blended rolled oats, see note above*)

• 2 Tbsp Nuzest Clean Lean Smooth Vanilla protein powder (or additional oat flour) 

• 5 Tbsp unsweetened Nutpods French Vanilla creamer (or milk of choice)

• 1 egg, beaten or 1/2 ripe mashed banana

• 1 1/2 Tbsp Lakanto Maple sugar-free monk fruit sweetener (or pure maple syrup)

• 1 Tbsp cashew butter (or nut/seed butter of choice)

• 1/2 tsp baking powder

• 1/2 tsp pure vanilla extract

• 1/2 tsp pure almond extract

• 1/4 tsp salt

• optional toppings: sprinkles, berries, nut butter, chocolate chips, Lakanto Maple or pure maple syrup, a splash of milk or creamer, or toppings of choice

Directions:

1. Preheat oven to 350F.

2. Mix together all of the ingredients excluding the toppings and pour into a greased ramekin. Top with sprinkles as desired.

3. Bake for 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean.

4. Allow to cool for a few minutes, add additional toppings and devour!