Oat Flour Baked Breakfast Cakes

Let them eat cake – for breakfast! I love oatmeal for breakfast: overnight oats, porridge, in muffins, baked oatmeal, and now as CAKE! Using oat flour changes the consistency of the mixture and the result is more cake-like. How decadent for breakfast! You might feel that there should be guilt associated with eating these for breakfast but they are loaded with great nutrition to fuel your morning! How perfect for a birthday breakfast or any morning you want to have some fun while eating healthy!

A tried and tested recipe by my beautiful niece for her 4 year old and 6 month old adorable sons – who looooved these!! Baby’s first foods and 4 year old and Mommy approved! Such a great endorsement!

With this recipe, you start with a base mixture and add the flavours you wish – this is such a versatile recipe! I’ve listed and shown 3 ways but there are many variations you can try – see the end of the recipe for the other versions we like.

Oat Flour – ground up whole oats - a nutrient dense, gluten free whole grain, high in fiber and higher amounts of protein than other grains. Oats are a rich source of manganese and phosphorous and thiamin (VitB1).

Cinnamon is a powerful antioxidant, an anti-inflammatory, an antibacterial and an anti fungal. It can reduce bad cholesterol (LCL) and triglycerides, balances blood sugar and research is being done to show that cinnamon supports brain health and reduces cognition decline.

Egg - a Superfood and so nutritious – they contain Vit A, B5, B2, B6, B12, D, E and K, Phosphorous, Calcium, Zinc, Folate, Selenium and many trace minerals beneficial for our health.

All-natural peanut butter is a good source of Vit E, B3 and B6, manganese, magnesium and copper which is particularly good to support immune health. The fat in peanut butter is oleic acid which supports and maintains cholesterol, blood sugar and blood pressure levels.

Blueberries – berries are a superfood, loaded with antioxidants, are anti-inflammatory, do not spike blood sugar, are a rich source of VitC, Manganese, VitK, contain the mineral folate and are fiber-rich.

Cocoa – a powerful anti-inflammatory and antioxidants, rich in magnesium which relaxes the smooth muscles of the body, the heart and the intestines. These are passive muscles that you can’t work out like you can other muscles, like a bicep for example. Cocoa can help with constipation due to stress and anxiety. Both contain anandamide and theobromine which are potent neuro benefiting components and help with an overall sense of well-being and calmness, joy, bliss and enhances euphoria – the same feelings we get when we are in love!

As always, when you make this recipe, I would love to see your creation so please post a photo of your Oat Flour Baked Breakfast Cakes goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 5 minutes / Cook Time: 30-35 minutes / Serves: Each Flavour = 2 Servings

Ingredients: Base for All Flavour Varieties

½ Cup Oat Flour (simply whole oats whirled in your food processor or blender until a fine flour consistency)
¼ teaspoon Cinnamon
¼ teaspoon Baking Powder (Missing in photos!! Oops)
¼ Cup Plain, Unsweetened Oat Milk (or another non-dairy milk of your choice)
1 Egg
½ teaspoon Vanilla

Peanut Butter Chocolate Chip - Add to Base Mixture:

2 Tablespoons All-Natural Peanut Butter (creamy or crunchy – your choice)
1 Tablespoon Maple Syrup
1 Tablespoon Chocolate Chips (and a few to sprinkle on top before baking)

Coconut Blueberry Almond – Add to Base Mixture

2 Tablespoons Unsweetened Coconut
2 Tablespoons Blueberries
2 Tablespoons Sliced Almonds
1½ Tablespoons Coconut Sugar (Alternate: maple syrup or brown sugar)

Chocolate Hazelnut – Add to Base Mixture

1 Tablespoon Maple Syrup
1 Tablespoon Plain, Unsweetened Oat Milk (or another non-dairy milk of your choice)
2 Tablespoons Chopped Hazelnuts
1 Tablespoon Cocoa Powder

How It’s Made

Preheat your oven to 375°F.
Grease an oven-safe small baking dish - you’ll see in the photos the ones I use. Each serves 2. You could use 2 smaller ramekins or an oven safe mug (or 2) as well. For your Littles, you can make these in a mini muffin pan – I haven’t tried it but I would imagine you would get at least 6 mini muffins per flavour.
Base mixture - whisk together all the base ingredients in a bowl.
Add the flavour variation ingredients you are using to the base mixture and stir until combined.
Pour the mixture into the greased baking dish and bake for 30 – 35 minutes. At 30 minutes check with a sharp knife to see if your breakfast cake is baked through – a few crumbs on the knife are ok, but gloppy batter needs more time to bake. If you need to bake longer, check again in 5 minutes.
Remove from the oven and allow to cool for 5 minutes.
Serve plain or with a dollop of kefir or yogurt and a splash of maple syrup.

Enjoy!