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This Mini Orange Oatmeal Cake is a small, tender cake made with oats simmered in orange juice for bright citrus flavor in every bite. It comes together quickly with simple ingredients and bakes into a soft, moist cake that’s perfect for breakfast, an afternoon treat, or a light dessert.
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“Love this cake. It’s hard not to eat the whole thing at once!”
– KB
Why You’ll Love This Recipe
- Bright Citrus Flavor: This mini orange oatmeal cake is filled with fresh orange notes and a soft, tender crumb, making it a wonderful choice for breakfast, a snack, or a light dessert.
- Easy to Make: With simple steps and basic ingredients, this cake comes together quickly and bakes in about 30 minutes.
- Wholesome Ingredients: Rolled oats and orange juice create a naturally flavorful base without needing anything complicated or hard to find.
- Versatile: Enjoy it warm from the oven, add a light glaze, or top it with yogurt or whipped cream for a different finish.
- Perfect Size: This small cake is just the right amount for one or two people, giving you a freshly baked treat without extra portions.
I love this mini orange oatmeal cake because it brings together two ingredients I use often, orange juice and hearty rolled oats. Cooking the oats in orange juice gives the cake a bright citrus taste that feels special without adding extra steps.
It’s the kind of small cake I make when I want something simple, comforting, and homemade. If you enjoy easy single serving desserts with fresh ingredients and a soft, tender crumb, this little cake is one you’ll want to bake again and again.
If you like small cake recipes like this one, try our mini grapefruit cake, mini spice cake, small apple cake, small pound cake, small banana upside down cake, moist mini carrot cake, and small blueberry cake recipe.
Ingredients
If you have any ingredients leftover from this mini oatmeal cake recipe, check out our Leftover Ingredients Recipe Finder.
How To Make An Small Orange Oatmeal Cake
See the recipe box below for ingredient amounts and full recipe instructions.
Start by simmering old fashioned rolled oats in orange juice. This step softens the oats and adds bright citrus flavor. Cook the mixture in a small saucepan until the oats are tender, then set it aside to cool.
In a medium bowl, whisk together the flour, sugar, and baking soda. In a separate bowl, whisk the melted butter, egg, and vanilla.
Combine the wet and dry ingredients, then fold in the cooled orange oatmeal until the batter is smooth. Pour the batter into a 5×5-inch baking dish.
Bake at 350 degrees Fahrenheit for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Expert Tips
- Choosing the Right Baking Dish: A 5×5 inch dish works well, but any dish with a similar surface area is fine. A 4×6 inch dish will give you the same results.
- Muffin or Ramekin Options: This batter is flexible. You can bake two muffins in a standard muffin pan or divide the batter between two 10-ounce oven safe ramekins for smaller cakes.
- Measure Flour Correctly: For the best texture, spoon the flour into your measuring cup and level it off. Scooping directly from the bag packs the flour and can make the cake dense.
Frequently Asked Questions
No. Quick oats soften too quickly and will change the texture of the cake. Old fashioned rolled oats give the best structure and flavor.
The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
f you have some cake left, cover it and keep it at room temperature for up to one day, or refrigerate it for up to three days. Enjoy it as is or warm it briefly in the microwave.
Yes, double the ingredient amounts and bake in either two 5×5-inch baking dishes or one 6×8-inch baking dish.
More Mini Breakfast Cakes And Muffin Recipes
If you enjoy this Mini Orange Oatmeal Cake, you might also like our other easy single serving breakfast cakes and muffins. They’re simple to make and great for a morning or midday treat.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this mini orange oat breakfast cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Mini Orange Oatmeal Cake
Equipment
Ingredients
- ½ cup orange juice
- ¼ cup old fashioned oats
- ½ cup all-purpose flour
- ¼ cup sugar
- ½ teaspoon baking soda
- 2 tablespoons salted butter -melted
- 1 large egg
- ⅛ teaspoon vanilla extract
- powdered sugar (optional)
Instructions
- Heat the oven to 350 degrees F (177 degrees C).
- In a 1-quart saucepan, bring the orange juice to a simmer and stir in the oats.
- Cook for about 5 minutes, stirring occasionally, until the oats soften.
- Remove from heat and let the mixture cool.
- In a medium bowl, whisk the flour, sugar, and baking soda.
- In a separate bowl, whisk the melted butter, egg, and vanilla.
- Stir the wet ingredients into the dry ingredients, then fold in the cooled oatmeal. Pour the batter into a lightly buttered 5×5 inch baking dish.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- Dust with powdered sugar if you like.
Notes
- Choosing the Right Baking Dish: A 5×5 inch dish works well, but any dish with a similar surface area is fine. A 4×6 inch dish will give you the same results.
- Muffin or Ramekin Options: This batter is flexible. You can bake two muffins in a standard muffin pan or divide the batter between two 10-ounce oven safe ramekins for smaller cakes.
- Measure Flour Correctly: For the best texture, spoon the flour into your measuring cup and level it off. Scooping directly from the bag packs the flour and can make the cake dense.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I just made this so my adult daughter can eat something nutritious while driving to work. To save dishes, I added the butter to the warm oatmeal/juice. Then added everything else once it was cooled down..
EVERY recipe I have ever made from ODK has been delicious! Stay tuned for this one.
Love this cake. Hard not to eat the whole thing at once!
Oh Joanie, the is a wonderful snack cake! I used a combination of naval & mandarin orange juice with some Valencia orange zest from a jar. I had juiced & frozen a bunch of oranges that were going bad. Also added 1/8 tsp of cardamom. The cake had a delicate, floral flavor that would be great for breakfast with bacon and definitely a cup of coffee or tea. Infusing the oats with the fruit flavor is genius. Hubby doesn’t like orange but wanted a repeat adding cranberries and pecans, for a huge win!
Overall, I love my 5×5 as I get to bake something new every day. Love small batch cooking, especially for dessert. We get a nice finish to dinner without overeating.
Two tablespoons of honey mixed in with the egg is a successful sugar substitute, but most folks will want more sweetness. The texture and flavor are just delightful. Like so many other ODK goodies, this recipe is easy to pull together.
Really, really good!
Any thoughts on substituting gluten-free almond or oat flour for the wheat?
We have not tested this recipe with other types of flour.
Enhanced the flavor with the addition of orange zest and craisins. Wonderful snack cake recipe.
very tasty thanks i made alot of your recipes very good