Crockpot Breakfast Oatmeal Cookie Cake


Lately breakfast has been so BLAH for me. I don’t typically get too fancy when it comes to breakfasts, but in the past few weeks nothing has appealed to me. Probably because fresh winter fruit (or lack thereof) bums me out, and I can’t handle thought of another bland banana or dry (yes, dry) orange with my breakfast. To be fair, I did start making the most amazing savory breakfast that I should tell you about before I get into the real recipe in this post:

Mash an avocado with lemon juice and salt, spread it on some whole wheat toast or English muffin, and drizzle on some Frank’s hot sauce. Amazing. Even better with a sunny-side-up egg on top.

But back to the recipe at hand, because sometimes you want something sweet. Thanks to my new slow cooker, I have a new favorite breakfast: Crockpot Breakfast Oatmeal Cookie Cake. Or whatever you want to call it. It’s not quite as firm as an oatmeal raisin cookie or as soft as cake but somewhere in the middle. However, it’s so delicious, and not-too-sweet, that you’ll feel like you’re cheating on your breakfast with dessert. I whipped this up Friday night and could not wait to wake up on Saturday for a slice.

Ingredients: (inspired by this recipe)

3 cups old fashioned oats

1 can pumpkin

½ cup brown sugar

2 tsp cinnamon

2 tsp baking powder

1 tsp salt

1 cup almond milk

2 eggs

2 tsp vanilla

¼ cup coconut oil

¾ cup raisins


Mix oats, sugar, cinnamon, baking powder, salt, and raisins in the base of your slow cooker.

Whisk wet ingredients together (milk, eggs, vanilla, coconut oil) and pour into dry ingredients. Mix in can of pumpkin until well combined.

Sprinkle the top with a little extra cinnamon if you’d like. I did.

Bake on low in your crock pot for 4 hours.

But be sure to check on it, ok? I’m still new at this whole crock pot, slow cooking thing and I know they’re all slightly different. I use the Ninja Cooking System. If you don’t have a slow cooker, I bet you can put all of these ingredients in a greased deep baking/cake pan and bake in the oven for an hour on 300. I just made that time and temperature up, so if you do make this in the oven, let me know what works.

Once this was done cooking, we just let it cool in the fridge overnight and in the morning, I cut it into 8 square pieces. I popped a piece in the microwave for a minute, drizzled a teensy bit of maple syrup on top, and dug my fork into a slice of breakfast heaven. Funk loved it too, and he’s usually pretty content with just a bagel and peanut butter for breakfast.

I’m already planning on making this again next weekend. I have some leftover cranberries I need to use and think they’d give this a perfect pop of flavor. My faith in breakfast has been restored!


  1. Posted December 11, 2012 at 3:03 pm | Permalink

    This is a great and healthy recipe – high in fiber and vitamins! Perfect for people looking to make healthy choices but are short on time!

  2. Posted December 11, 2012 at 3:30 pm | Permalink

    Cake for breakfast? Sounds good to me! I don’t have a slow cooker, so I’ll have to try the oven method!

  3. Posted December 12, 2012 at 4:06 pm | Permalink

    This blows my mind that you can make it in a crockpot!!

  4. pat
    Posted March 19, 2013 at 3:34 pm | Permalink

    why the baking powder

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