Oatmeal and Cocoa Breakfast Cake
This Oatmeal and Cocoa Breakfast Cake is proof that a wholesome breakfast can still feel like a treat. It has the rich, comforting flavor of chocolate but is built on simple, nourishing ingredients like oats, banana, and milk. The texture lands somewhere between baked oatmeal and a soft snack cake, making it perfect for mornings when you want something warm and satisfying without reaching for sugary pastries. It is easy to mix in one bowl, naturally sweetened, and ideal for meal prep. Whether you enjoy it fresh from the oven or reheated during the week, it delivers cozy chocolate flavor with everyday ingredients.
Prep time: 10 minutes
Bake time: 25 to 30 minutes
Total time: About 40 minutes
Servings: 1 large portion or 2 smaller servings
Ingredients
Rolled oats: ½ cup (about 40 g)
Milk (dairy or plant-based): ½ cup (120 ml)
Unsweetened cocoa powder: 1 ½ tablespoons
Large egg: 1
Banana: 1 medium, well mashed
Baking powder: ½ teaspoon (optional, for a lighter texture)
Optional Additions
Vanilla extract: ½ teaspoon
Salt: a small pinch
Chocolate chips: 1 to 2 tablespoons
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a small baking dish or ramekin.
In a medium bowl, mash the banana until smooth with minimal lumps.
Add the egg to the mashed banana and whisk until fully combined.
Pour in the milk and vanilla extract if using, stirring until smooth.
Sprinkle in the cocoa powder, baking powder, and salt, mixing well to avoid cocoa clumps.
Stir in the rolled oats until evenly coated in the batter.
Fold in chocolate chips if using, distributing them evenly.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 25 to 30 minutes, until the center is set and the top looks firm.
Remove from the oven and let it rest for 5 minutes before slicing or spooning out.
Tips
Use ripe bananas with brown spots for the best natural sweetness.
Whisk the cocoa powder thoroughly to prevent bitter pockets.
Rolled oats give better texture than quick oats, which can become mushy.
For a softer cake, slightly underbake and let it finish setting while resting.
A small pinch of salt enhances the chocolate flavor noticeably.
If your batter feels too thick, add a tablespoon of milk.
Grease the dish well, as cocoa-based bakes tend to stick.
Let the cake cool slightly before eating for the best texture.
Add chocolate chips on top for a bakery-style look.
Reheat gently to avoid drying it out.
Variations
Make it dairy-free by using almond, oat, or soy milk.
Make it gluten-free by using certified gluten-free oats.
Add peanut butter for a chocolate-peanut flavor combo.
Stir in chopped walnuts for crunch and healthy fats.
Replace banana with applesauce for a milder sweetness.
Add cinnamon for warmth and depth.
Increase protein by adding a spoon of Greek yogurt.
Turn it into muffins by baking in greased muffin cups.
Add espresso powder for a mocha-style breakfast cake.
Sweeten further with honey or maple syrup if desired.
Q and A
Is this cake sweet enough without sugar?
Yes, ripe banana usually provides enough sweetness.
Can I make it ahead?
Yes, it keeps well in the fridge for up to three days.
Can I freeze it?
Yes, wrap tightly and freeze for up to one month.
Is this suitable for kids?
Very, especially with chocolate chips added.
Can I skip the baking powder?
Yes, the texture will just be slightly denser.
Can I microwave it instead?
Yes, bake in a microwave-safe dish for about 2 to 3 minutes.
Does it taste like dessert?
It tastes chocolatey but still feels like breakfast.
Can I double the recipe?
Yes, use a slightly larger baking dish.
What toppings work well?
Yogurt, berries, or nut butter pair nicely.
Is it filling?
Yes, oats and banana make it surprisingly satisfying.
Nutrition
(Approximate per serving)
Calories: 260
Protein: 9 g
Carbohydrates: 36 g
Fiber: 6 g
Fat: 8 g
Sugar: 10 g
Conclusion
This Oatmeal and Cocoa Breakfast Cake is a simple, reliable recipe that turns everyday ingredients into something comforting and chocolatey. It fits easily into busy mornings, supports healthier eating habits, and still feels like a small indulgence. Whether you bake it fresh or prep it ahead for the week, it offers a balanced way to enjoy chocolate at breakfast without overthinking it. Once it becomes part of your routine, it is hard not to come back to it again and again.