Cake for breakfast? Yes, please! Overnight Oatmeal Breakfast cake is a breakfast your family is sure to love. It is easy to make ahead and it includes directions for making it gluten free.
Make ahead breakfasts make breakfasts easy. Recipes like this Overnight Oatmeal Breakfast Cake help make breakfast easy and delicious.
Homemade breakfasts can be challenging. It is so easy to turn to boxes of cereal and the frozen breakfast foods from the freezer aisle, but you don’t have to.
There is nothing wrong with occasionally eating cereal or those easy freezer breakfasts, but after awhile those items get expensive. They are often not the healthiest of options either.
Making breakfast everyday has never been my favorite thing to do. I love serving my family homemade foods for breakfast, but if I can make things ahead of time it makes it so much easier to get breakfast on the table.
This Overnight Oatmeal Breakfast Cake is not completely make ahead. You make part of it the night before and finish it off in the morning. However, it reheats very well and it also freezes well. So this is a breakfast that can be made over the weekend and reheated during the week.
The oatmeal in this cake makes it a heartier breakfast like cake. I basically took my overnight oatmeal muffins and turned them into a cake.
You can use regular flour, whole wheat flour, or a gluten free flour blend in this recipe. They all work. Whole wheat flour will give you a denser cake, but it will still be really good.
My kids love this oatmeal breakfast cake with chocolate chips stirred in, but you can also use raisins, berries, or other fruits. You can add all kinds of things into this basic breakfast cake.
Need more make ahead breakfast recipes? Try one of these recipes
- 1 cup old fashioned oats or quick oats ( use gluten free oats for gluten free version)
- 2 cups buttermilk
- 1 2/3 cups whole wheat flour, all purpose flour, or gluten free flour blend ( I use Bob's Red Mill 1 to 1 gf blend)
- 1 cup brown sugar
- ¼ cup oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup chocolate chips, raisins, berries, or other desired add ins
The night before:
- Combine oats and buttermilk in a bowl, cover and refrigerate overnight.
In the morning:
- Add flour, sugar, oil, baking powder, baking soda, salt, and eggs to oat mixture. Stir until well combined.
- Stir in chocolate chips, raisins, or other add ins.
- Spread batter into a greased 9x13 pan.
- Bake at 350 for 25-27 minutes or until toothpick inserted into the center comes out clean.
This recipe works well with whole wheat flour, all purpose flour, or a gluten free baking blend. I used Bob's Red Mill 1 to 1 Gluten Free Blend and gluten free oats to make them gluten free.
You can make these as is for plain oatmeal cake or stir in chocolate chips, raisins, blueberries, etc.