Funfetti Cake Baked Oatmeal
Funfetti cake baked oatmeal was long overdue! Cake for breakfast anyone? Especially when it's made with oats, yogurt, and lots of great nutrients! This one is a winner and plus it's super pretty and fun from the sprinkles! My kids were also VERY pleased with this one!
Servings: 6
Equipment
- 9x9 baking pan OR regular muffin tin
Ingredients
- 2 eggs
- ½ cup plain greek yogurt
- ½ cup maple syrup
- 1¾ cups cashew milk or any dairy or dairy-free milk
- 1 tsp vanilla extract
- 1 tsp almond extract optional but 100% suggested!
- 3 cups quick oats
- 1 tsp baking powder
- ½ tsp sea salt
- ½ cup sprinkles plus more for topping
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk the eggs together. Add in maple syrup, yogurt, cashew milk, vanilla extract, and almond extract.
- Once combined, pour in the oats, sprinkles, baking powder & sea salt. Mix until well combined.
- Pour into a greased 9x9 baking pan. You can also use another size baking dish, just adjust cooking times if needed. A regular 12 cup muffin tin works great too!
- Bake for about 30-35 minutes until the center is set but still soft.
- I love serving mine with yogurt, fruit, and peanut butter! Enjoy!
Notes
For storing: Once cooled completely, store in the fridge for up to a week. Enjoy from the fridge or warmed up!
For freezing: Individually wrap slices with plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!