Birthday Cake Baked Oatmeal Recipe

Ash Tyrrell

Birthday Cake Baked Oatmeal Recipe

I made this birthday cake baked oatmeal for the first time on my own birthday morning, and honestly, it felt like getting away with something. It tastes like actual cake batter, but it's loaded with oats, banana, and protein instead of the usual sugar bomb.

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Prep Time 15

Cook Time 40

Servings: 6

Ingredients Method Notes

Ingredients

2 cups old-fashioned rolled oats — use gluten-free oats if that matters to you the texture holds up the same either way
2 ripe mashed bananas about 1 cup — the riper the banana, the sweeter and more cake-like the final bite turns out
2 cups unsweetened vanilla almond milk — any non-dairy or regular milk works fine here this just keeps things light
1 scoop vanilla protein powder — adds flavor and a protein boost totally optional if you'd rather skip it
2 tablespoons cashew or almond butter — helps bind everything together and adds a subtle richness
2 tablespoons pure maple syrup — just enough natural sweetness without tipping into dessert territory
1 teaspoon baking powder — this is what gives the baked oats that lighter cake-like rise
¼ teaspoon cinnamon — a small background note that rounds out the sweetness nicely
½ teaspoon fine sea salt — balances the sweetness so the flavor doesn't feel flat
1 ½ teaspoons almond extract — this is the secret to that classic birthday cake flavor don't skip it if you can help it
1 teaspoon vanilla extract — layers in warmth alongside the almond extract
½ teaspoon butter extract optional — pushes the cake batter flavor even further if you have it on hand
¼ cup sprinkles divided — for that signature Funfetti look, both mixed in and sprinkled on top
cooking spray — to keep the baking dish from sticking
¼ cup softened cream cheese — the base of the frosting use a dairy-free version if needed
2 tablespoons plain Greek yogurt — lightens up the frosting so it's not overly heavy
2 teaspoons maple syrup — sweetens the frosting just enough to taste like icing

Method

Start by preheating your oven to 375°F so it's fully heated by the time your batter is ready. While that's happening, spray your 8x8 inch baking dish generously with cooking spray. This little step makes serving so much easier later on.
In a large bowl, combine the oats, mashed banana, protein powder, almond milk, nut butter, maple syrup, baking powder, cinnamon, salt, almond extract, vanilla extract, butter extract, and two tablespoons of sprinkles. Stir until everything looks evenly combined.
Carefully pour your oat mixture into the prepared baking dish, spreading it into an even layer with a spatula. This helps it bake through evenly so you don't end up with a soggy center or overly dry edges.
Slide the dish into your preheated oven and bake for 35 to 40 minutes, until the top turns a light golden color. Once it's done, pull it out and let it cool for about 10 to 15 minutes before slicing.
While your oatmeal bakes, whisk together the softened cream cheese, Greek yogurt, and maple syrup in a small bowl until smooth. This comes together in under a minute and can sit at room temperature until you're ready to serve.
Once your baked oatmeal has cooled slightly, spread the frosting over the top and finish with the remaining sprinkles. Slice into squares and serve warm for the best cake-like texture.

Notes

I always use extra ripe, spotty bananas, since they add way more natural sweetness than a firmer, less ripe one.
I never skip the almond extract, because it's really what makes this taste like actual birthday cake instead of plain oatmeal.
I let mine cool for the full 10 to 15 minutes before slicing, otherwise it falls apart instead of holding a clean square shape.
I like adding a few extra sprinkles right on top after frosting, since they hold their color better than the ones baked inside.
I keep my frosting separate until serving time, which stops the baked oatmeal from getting soggy in the fridge.