Cake Batter Oatmeal

The taste and texture of a classic cake batter but in a healthy breakfast oatmeal form! This Cake Batter Oatmeal is gluten free, dairy free, sugar free and has a vegan option- Perfect to be eaten hot OR cold! 

Healthy {Protein Packed!} Cake Batter Oatmeal- he taste and texture of a classic cake batter but in a healthy breakfast oatmeal form! This Cake Batter Oatmeal is gluten free, dairy free, sugar free and has a vegan option- Perfect to be eaten hot OR cold! @thebigmansworld -



I’ve been on abit of a bender coming up with combinations to post when it comes to pancakes or waffles. I like to think outside the box or use my favourite store bought things as inspiration.

Anzac Biscuits = Anzac Biscuit Pancakes

Lamingtons = Aussie Lamington Pancakes

Caramel and Pecan Gelato = No Bake Caramel and Pecan Granola Bars

Subway White Chocolate and Macadamia Cookies = White Chocolate and Macadamia Oatmeal Pudding

The other day, I wanted to try and recreate an amazing Baklava into a Baklava oatmeal. That idea was shot down by the maven herself, Davida.

I drowned my sorrows in my newest obsession- Cake batter.

Healthy Cake Batter Oatmeal packed with protein and NO sugar, but with the best, creamiest texture- Perfect overnight style or hot! {vegan, gluten free, sugar free recipe}-

Scrap that-Cake Batter Oatmeal Pudding– which is healthy and filling and the ideal start to your morning….or to heal your wounds.


So how does this Oatmeal Pudding taste like cake batter? Well. Hear me out. I used oat bran as it lends to a creamier texture than classic rolled oats do. A vanilla protein powder lends a protein boost, with the flavour of a cake batter base. The key ingredients, however, are the whole egg and the coconut flour. Adding a whole egg and the coconut flour in the cooking process allows for a dense, cake texture. Ensure you add the extra milk as the coconut flour absorbs liquid better than a sponge.

Next time someone shoots down your ideas- Build a bridge, get over it, and eat cake batter…oatmeal pudding.


Healthy Cake Batter Oatmeal 


Healthy Cake Batter Oatmeal

A breakfast bowl which tastes exactly like a classic cake batter but without the nasties- fuel your morning with this healthy dish.
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Servings: 1
Author: Arman @ thebigmansworld


  • 1/2 cup oat bran [Gluten Free- use GF oats]
  • 1/2 tsp of salt
  • 1 1/4 cups dairy free milk of choice divided
  • 1/2 tsp vanilla essence
  • 1 large egg for a vegan option, sub for 1 flax egg- 1 T flax + 3 T water
  • 1 scoop of vanilla or unflavoured protein powder optional*
  • 1 T coconut flour sifted
  • 2 tsp natvia natural sweetener or sweetener of choice
  • 1-2 T shredded coconut
  • Nut butter/toppings of choice


  • Combine oat bran, salt and 1 cup of milk in a saucepan or microwave safe bowl until most of the liquid is absorbed. Whisk in the whole egg very well and continue cooking for another 1-2 minutes, or until the egg is fully cooked and oats are fluffy.
  • Stir in the vanilla protein powder, sweetener of choice, vanilla essence and coconut flour until fully combined- Oat bran mixture should be extremely thick. Add in the extra 1/4 cup of milk and ensure it is well mixed. Once this is done, refrigerate uncovered.
  • The next morning, stir the oatmeal very well before adding the shredded coconut and nut butter/toppings of choice.


The protein powder is optional- If you omit or used an unsweetened one, ensure you add some honey/maple syrup/brown sugar/sweetener of choice. Ensure you use the whole egg and not egg whites as it provides the cake batter like texture. If you don't have coconut flour, add a tablespoon of flaxmeal, oat flour or an extra tablespoon of shredded coconut.
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


Have a great weekend folks- Hope to see you join in some Spill it, Sunday action!

Have you eaten oat bran before?

What do you think of baklava oatmeal?

How do you drown your sorrows? 

The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.


food Gluten Free recipe Vegan



121 thoughts on “Cake Batter Oatmeal

  1. What perfect timing! I have just about embarked on a love affair with oat bran (thank you Miss P!) I will be doing a take on this I’m sure 🙂 . Oooh baklava oatmeal? If it has that surupy sweet thing going I think I’d be all over it; I need to check that out.

  2. Yessssss please! This is really exaxtly for Stefan! And meeee 😀
    Sounds absolutely delicious! I need to stock up on protein powder and then I need to eat this this weekend before the Whole30 starts!!!
    Baklava isn’t for me. Way too sweet. So I guess I would pass on the baklava oatmeal. Especially when some cake batter oatmeal pudding waits! I never had oatbran but now I am intrigued to try it!
    Chocolate always helps me to drown my sorrows.
    Have a lovely weekend!

  3. You had me at cake! Love oat bran and usually go for a half oat bran, half oat mix when cooking oatmeal on the stove! I’ve never been huge on baklava but I do think the flavours full work rather well in oatmeal…only one way to tell! As for drowning my sorrows, pass over the ice cream pleeeease :-)!

  4. Oh hello cake batter porridge – that sounds delicious!
    Please make a baklava – i LOVE baklava. They have a little baklava shop near my sister’s house and it is insane!

  5. When I was having oatmeal regularly I always whisked in a whole egg, especially for protein and texture reasons. And also always a tbsp of ground flax seeds for fiber! Those were the basic ingredients in my oatmeals everyday. So good!

  6. I haven’t had oat bran before! But now I do want some cake batter… I drown my sorrows in cookies and ice cream. Or on a really bad day, both in the form of a cookie ice cream sandwich!

  7. I drown my sorrows in chocolate or ice cream, but oatmeal works too 😉 I’ve never been the biggest fan of adding protein powder to oats because I found that it made them strangely watery and soupy, but I’ve never tried pairing it with coconut flour. Gonna have to put that on the to-do list, because uhm… who doesn’t like cake batter?!?!? Especially first thing in the morning.

  8. Cake batter, eh? I’m intrigued. Now that I have a roommate I’m going to command her to make me HLB recipes all the time. She better agree to this. Hahaha

    If I’m really upset, I actually lose my appetite. It’s very strange.

  9. I love oatbran! I haven’t had rolled oats in a long time but oatbran is my go to, there is just something about that texture. I have made it with coconut flour and egg whites before but I haven’t tried it with a whole egg. I must do it soon because the photos look like the texture turned out perfectly.

  10. Oh yes, you totally had me at cake batter! I mean…cake batter anything, has my name written all over it! I’ve never tried oat bran before, so I obviously, don’t have any at home, so I think I’d go with rolled oats here. It looks delicious!

  11. Oh my, cake batter oatmeal sounds really great and it’s healthy too?! Thanks for the wonderful recipe, I’m definitely going to try it!

  12. Wow… This makes my current bowl of oatmeal look sad…. I think I need to spruce up my breakfast! I’m just so hungry in the morning that I want breakfast ready right away! I’m gonna have to invest some time in doing overnight oats.

  13. Ahhh I cannot do oatmeal–I’m totally the minority with this I KNOW but it’s the texture. Overnight oats are ok because I make sure they are cold and not too liquidy. BUT I swear–I swear–If i liked oats I’d make these tomorrow for breakfast. Perhaps I could omit a few of the ingredients and overnight them? Ehhhhh??!

  14. I think I am with Davida on the baklava oatmeal. I can’t even imagine that. I’m with Erin on the oatmeal texture thing. I can do oatmeal ONLY if they have like zero liquid in them. Mushy things just don’t work for me. I think that’s why I don’t like bananas. Anyway, these actually look like a good consistency because they aren’t too soupy! So well done, sir! Making oatmeal look good to me is indeed an accomplishment!

  15. Never heard of oatmeal pudding! This recipe sounds fabulous… and I’m not normally a fan of cake batter flavored things! I usually drown my sorrows in ice cream. And my excitements. And my…anythings. HA!

  16. You’re going to hate me but I just can’t do oatmeal. I think it’s a texture thing for me BUT I can do chinese porridge which is kind of the same texture. Have you had jook before?

  17. Geez. I have to whipe my keyboard, it’s covered with drool. This is SO my taste!! I LOVE coconut flour with oats or oatbran – and the thicker the better, we know that by now.
    Ok, so it’s easy, I will just move in with you in your shoebox when I get there.

  18. I love baklava. It’s one of my favorite desserts; all those nuts and honey combined with flaky pastry. I think you need to make that happen. To hell with Davida. Alright fine, it might be hard in oatmeal, but if anyone could make it work, it’d be you.

  19. OMG this looks SOOOOOOO amazing!!!!!!!!! You are an oatmeal genius! I really love eating oatmeal for breakfast, it is one of the few breakfast items that actually keeps me full for the whole morning!
    I think a baklava oatmeals sounds awesome 🙂 I’m weird like that though 😉

  20. Yes yes YES!!! Love the addition of the whole egg…the custard like taste it lends to oats is unbelievable! And I’ve always thought adding a bit of protein powder and coconut flour to oats gave it a little cake batter feel! Love it!

  21. wait. you made LAMINGTON PANCAKES?!??! I *knew* you were my new favorite blogger. I’ma gonna need to make those.

    and oatmeal. any kind of oatmeal and I am THERE. this sounds fantastic!

  22. Oh, man! I don’t always comment recipes I try in my kitchen – unless it’s something that is really, really outrageous. I am not diary-free person so I used full fat milk along with coconut milk, and – as i didn’t have any shredded coconut on hand, I added some poppy seeds and dried apricot. The result? The best puddind I eved had, and without a teaspoon of flour. Thank you 🙂

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