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If you have leftover cranberry sauce, or simply a lot of jam around, you need to try this cranberry stuffed oatmeal breakfast cake! It’s not your average cake – filled with banana for sweetness, gluten free oat flour, chia seed, cinnamon and of course – cranberry sauce! You’ll love waking up to this easy breakfast cake you can prep ahead and enjoy later in the week.
Cranberry stuffed oatmeal breakfast cake
A breakfast cake is very much like baked oatmeal, but instead of one large casserole style dish, we’re making individual breakfast cakes!
This recipe makes 2 servings, but it can very easily be doubled or triples depending on your need.
The sweetness from the banana pairs perfectly with the tart cranberry sauce. It’s a fun surprise to scoop into this oatmeal bake and find a pretty red center!
Just like with my cranberry orange coffee cake, the cranberries in here add the best burst of fruitiness!
What you’ll need for cranberry stuffed oatmeal breakfast cake
- banana
- milk of choice (I used homemade almond milk)
- vanilla extract
- egg
- oat flour
- baking powder
- chia seed
- cinnamon
- sea salt
- cranberry sauce
- avocado oil
How to make a breakfast cake
- Preheat oven to 350 degrees F. Coat 2 oven safe ramekins with avocado oil.
- Mash together the banana, milk, vanilla and egg. Add the oats, baking powder, chia seed, cinnamon and sea salt in to the bowl and stir until combined with the wet ingredients.
- Pour half the batter into the ramekins. Add the cranberry sauce between them. Top with remaining batter. Depending on the size of your ramekins, they may be very fully!
- Bake for 23-25 minutes, until the breakfast cakes are set and fully cooked through.
Substitution ideas
- Not a fan of banana? Use canned pumpkin instead + 1 tbsp maple syrup
- If you don’t have oat flour, easily make your own, or use rolled oats
- Make this vegan by omitting the egg and doubling the amount of chia seeds used. Before adding the chia seeds in, soak them in 1/2 cup water first to make a gel.
- If you don’t have cranberry sauce, make a chia jam to use instead!
Looking for more oatmeal based breakfast recipes? Try these:
- Banana custard oatmeal
- Zucchini bread baked oatmeal
- Oatmeal almond flour muffins
- Banana egg oatmeal pancakes
Cranberry Stuffed Oatmeal Breakfast Cake
Ingredients
- 1 banana, mashed
- 1/3 cup almond milk, I used homemade almond milk
- 1 tsp vanilla extract
- 2 egg
- 2/3 cup oat flour
- 1/2 tsp baking powder
- 2 tbsp chia seed
- 1.5 tsp cinnamon
- 1/8 tsp sea salt
- 3 tbsp cranberry sauce
Instructions
- Preheat oven to 350 degrees F. Coat 2 oven safe ramekins with avocado oil.
- Mash together the banana, milk, vanilla and egg. Add the oats, baking powder, chia seed, cinnamon and sea salt in to the bowl and stir until combined with the wet ingredients.
- Pour half the batter into the ramekins. Add the cranberry sauce between them. Top with remaining batter. Depending on the size of your ramekins, they may be very fully!
- Bake for 23-25 minutes, until the breakfast cakes are set and fully cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
*Originally published in December 2011. Updated November 2020.*
Wow! That oatmeal bake sounds amazing!! I don’t have cranberry sauce, but do have raspberry freezer jam from my grandma-in-law…must try that tomorrow morning!!!
I know I’m late, but congrats on the pregnancy 🙂 How exciting that you got to hear the heartbeat! I bet that was an incredible moment.
Raspberry jam will be perfect! And thanks for the congrats, we sure did love hearing that lil baby.
I have about a spoonful left of your cranberry sauce – I made a double-batch too. I really haven’t found another cranbrerry sauce recipe everyone really enjoyed like yours – so thanks for sharing that! This new recipe looks delicious too! 🙂
What a roll reversal to what I am used to… I am always the list maker and task master:) I still have a bunch of leftover oatmeal. I can’t wait to try this!
Haha yeah he’s not always the task master… just every couple of weeks when the house starts to get pretty messy.
brilliant idea! i still have some sauce to use up!
I’d say it’s the perfect use!
aww 🙂 glad you had a great appointment! Cranberry! One of my favs…so good. On the abs from- look up preventing diastasis recti. That is what I have now…prevent it!!!!!!!!!
Looking it up today! Did you do anything in advance to prevent it and then you still got it?
Your breakfast cake looks amazing! I still have some leftover cranberry sauce, so I’ll have to try this for breakfast tomorrow. I’ve been making a lot of similar breakfast cakes lately using buckwheat flour, and I love them. I love oats and cranberries, so I’m sure this will become a favorite too!
I love the buckwheat cakes too! The stinky part is that the only store I can find raw buckwheat at is 25-30 minutes away so I don’t go there very often. I hope to soon though!
Your Cranberry Stuffed Oatmeal Cake looks SO good! 😀 I’ve found that my abs aren’t as strong as they used to be and I want to strengthen them, too. 🙂
Great! I’ll be sharing my plan in the next few days 🙂
Your cranberry oatmeal cakes look great – definitely giving it a try! Hope you have a productive day!
We sure did have a productive day, thanks 🙂
Bookmarked this! Great idea 🙂