1,177 oats cake recipes

Portuguese coffee buttercake stacked from 12 thin butter wafers and filled with silky coffee French buttercream. Elegant sliceable dessert that rewards patient assembly.

A layered tube cake with banana sour cream batter and a crunchy coconut-oat-pecan streusel swirled through every layer. Semi-homemade with yellow cake mix. Serves 12.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Authentic Irish oatcakes: rustic four-ingredient oat triangles cooked on a bakestone with bacon drippings or beef fat. Pair with butter, cheese, jam or smoked fish. Centuries-old Celtic staple.

Traditional Cape Breton oatcakes with rolled oats, brown sugar, and shortening. Crumbly, buttery Scottish-Canadian biscuits baked golden in just 40 minutes.

Traditional Irish oatcakes with rolled oats, brown sugar, and butter cut into triangles. A buttery, slightly sweet biscuit-cracker hybrid for tea time, breakfast, or alongside cheese.

Oatmeal and cereal cheesecake crust with brown sugar and melted butter. A crunchy, nutty alternative to graham cracker crusts for Black Forest cheesecake or any creamy dessert.

Apricot cupcakes sweetened entirely with apricot preserves and spiced with pumpkin pie spice. Oats and applesauce keep them moist with no refined sugar. Bakes as bars too.

Choco date cake folds simmered medjool-style dates, oats, and semisweet chocolate chips into a buttery sheet cake. Caramelized date sweetness with melty pockets of chocolate, baked in a 13x9 and topped with whipped cream.

A wholesome loaf cake sweetened with boiled raisins and just a tablespoon of sugar substitute. Oatmeal and cinnamon give it a warm, hearty texture that feels like a treat without the sugar spike. Diabetic-friendly and ready in an hour.

Lazy Daisy oatmeal cake with rolled oats soaked in boiling water for a moist crumb, topped with a broiled brown sugar, coconut, and nut frosting that bubbles up caramel-golden. A beloved American classic.

Oatmeal banana cupcakes sweetened with honey and mashed banana. Quick-cooking oats add hearty texture to a soft, tender crumb. Simple one-bowl method, ready in under an hour.

Hearty wholegrain coffeecake with Bisquick, rolled oats, brown sugar, and cinnamon with a crunchy oat-nut-butter streusel layered through the middle and on top. Served warm for breakfast.

A lighter blueberry upside-down cake made with egg whites, oatmeal, and a whisper of cardamom. The berries bake on the bottom and become a glossy topping when you flip it out.

Moist chocolate oatmeal cake topped with a boiled coconut-pecan frosting. The oats soak in boiling water first, creating an incredibly tender, fudgy crumb.

Light, airy no-bake cheesecake made with blended cottage cheese, gelatin, and bright lemon, crowned with tangy lemon curd topping for a refreshing make-ahead dessert.