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Mini Orange Oatmeal Cake

This Orange Oatmeal Cake recipe is a dream, the mini cake's tender crumb perfumed with oranges makes it ideal for breakfast, an addition to your brunch table or as an afternoon snack or dessert. This single serving cake is made with oats, orange juice and a few other pantry staples. Bake in a small baking dish or use the batter to make 2 muffins.

A slice of orange oatmeal cake topped with powdered sugar on a plate next to a cup of coffee and a bowl of fresh blueberries

A breakfast cake and other similar treats always seem to make mornings feel special and enjoying a slice of this mini orange oatmeal cake is one of my favorite ways to start the day.

I'm not a big breakfast eater so by mid morning, I'm usually in the mood for something subtly sweet, satisfying and the ideal accompaniment to my freshly poured cup of coffee. This is the time when a mini orange oatmeal cake seems to come in handy.

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Why This Recipe Works

  • This is a simple cake that can be whipped up at a the last minute for unexpected company or for a weekend breakfast.
  • The cake is soft and tender with the perfect amount of sweetness.
  • Although it's called a breakfast cake, this treat can be enjoyed any time of the day or night.
  • This recipe yields one small cake. It's the ideal amount for serving one or two people.

RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To

What You Need

ingredients needed for orange breakfast cake.

How To Make This Recipe

  1. An oatmeal cake is made by combining old-fashioned rolled oats with a splash of orange juice in a small saucepan. As the orange juice and oats simmer, the oats become soft. You're basically cooking the oats in orange juice instead of the traditional way of cooking them in water.
  2. After the oats have softened and cooked, remove the pan from the heat and set it aside to cool. Meanwhile, whisk together flour, sugar, and baking soda in a medium sized bowl.
  3. In a separate small bowl, whisk together melted butter, an egg and a touch of vanilla.
  4. Combine the wet ingredients with the dry ingredients and pour into a small baking dish. The oat cake bakes at 350 degrees F for about 25 minutes.
A mini oatmeal cake in a small baking dish topped with powdered sugar on a wooden trivet next to half an orange and a small bowl of blueberries all on a metal tray

Expert Tips

  • For this oatmeal cake, I use a 5-inch square baking dish. A 5 inch by 5 inch baking pan has an area of 25 square inches.  If you have a 4 inch by 6 inch baking pan, it has an area of 24 square inches (4 inches x 6 inches) and should work just fine.  Also if you have a 5 – 6 inch diameter baking dish, that should work as well. For best results, use a dish of similar size. You can also use this cake batter to make 2 muffins in a muffin pan or you can bake 2 smaller mini cakes in oven safe ramekins. (See all of our recommended baking dishes on our bakeware page).
  • It's so important to measure flour properly when you are baking cakes and breads. To measure flour correctly, use a spoon to scoop flour into a measuring cup and slightly overfill. Then, use the back of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.

RELATED: Single Serving Comfort Food Recipes

Ways To Use Leftover Ingredients

If you have any ingredients left over from this orange oatmeal cake, you might like to consider using them in any of these single serving and small batch recipes.

Frequently Asked Questions

How Should I Store Leftover Cake?

This orange oat breakfast cake should be covered and can be stored either in the refrigerator or at room temperature.

How Long Will This Cake Stay Fresh?

This oatmeal cake will keep well for up to 5 days.

Other Mini Breakfast Cakes And Muffin Recipes

I love this oatmeal cake because it's incredibly tasty and so easy to make on a whim. If you like this mini oatmeal breakfast cake, you might also like to try a few of our favorite breakfast breads and muffins:

A fork piercing the top of a slice of orange oatmeal cake topped with powdered sugar next to a coffee mug and a small bowl of blueberries

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.

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Mini Orange Oat Breakfast Cake | One Dish Kitchen

Mini Orange Oatmeal Cake

Prep Time: 10 minutes
Cook Time: 20 minutes
5 minutes
Total Time: 35 minutes
Course: Breakfast/Dessert
Cuisine: Breakfast
Keywords: oat breakfast cake
Servings: 4 people
Calories: 206kcal
Author: Joanie Zisk

Ingredients

  • 1/2 cup orange juice
  • 1/4 cup old fashioned oats
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 2 tablespoons salted butter , melted
  • 1 large egg
  • 1/8 teaspoon vanilla extract
  • powdered sugar , optional

Instructions

  • Heat oven to 350 degrees F (177 degrees C).
  • Bring orange juice to a simmer in a 1-quart saucepan. Stir in the oats.
  • Cook about 5 minutes over medium heat, stirring occasionally.
  • Remove from heat and set aside to cool.
  • Whisk together flour, sugar, and baking soda in a medium sized bowl. 
  • In a separate small bowl, whisk together melted butter, an egg and a touch of vanilla.
  • Combine the wet ingredients with the dry ingredients and pour into a small 5-inch baking dish or use a dish of similar size.
  • Bake for 20-25 minutes or until a wooden toothpick inserted in center comes out clean.
  • Let cool on a wire rack.
  • Top with powdered sugar, if desired.

Notes

Expert Tips
  • For this oatmeal cake, I use a 5-inch square baking dish. A 5 inch by 5 inch baking pan has an area of 25 square inches.  If you have a 4 inch by 6 inch baking pan, it has an area of 24 square inches (4 inches x 6 inches) and should work just fine.  Also if you have a 5 – 6 inch diameter baking dish, that should work as well. For best results, use a dish of similar size. You can also use this cake batter to make 2 muffins in a muffin pan or you can bake 2 smaller mini cakes in oven safe ramekins. (See all of our recommended baking dishes on our bakeware page).
  • It's so important to measure flour properly when you are baking cakes and breads. To measure flour correctly, use a spoon to scoop flour into a measuring cup and slightly overfill. Then, use the back of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.

Nutrition

Serving: 1square slice | Calories: 206kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 205mg | Potassium: 114mg | Sugar: 15g | Vitamin A: 305IU | Vitamin C: 15.5mg | Calcium: 13mg | Iron: 1.2mg

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.

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About The Author

20 thoughts on “Mini Orange Oatmeal Cake”

  1. All your recipes are fantastic, it is good to have recipes for one person since I am now by myself, since my husband passed 4 months ago .

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