Lemon Olive Oil Cake Baked Oatmeal

I can’t remember the last time I had an authentic “breakfast cake.” First of all, my IBS has never really allowed me to enjoy anything with the word “cake” in its title for breakfast (or anytime of day). Same with most breakfast “breads,” like zucchini bread, pumpkin bread, gingerbread, and banana bread. If I ate any of that for breakfast, the rest of my day would be spent drinking peppermint tea to calm my troubled tummy.


I guess that’s one of the reasons I got into oatmeal. I could have banana bread again. I could eat “cake” for breakfast like everyone else.

Thus, it’s not surprising that I’ve never had an olive oil cake. This is served for both dessert and breakfast, but I think it’s usually used for breakfast–hence its lack of frosting or icing. That is the main difference between a cupcake and a muffin, right? No frosting = breakfast. Frosting = dessert.


Although olive oil is typically considered savory, it became trendy as an ingredient in sweeter treats, like ice cream, granola, muffins, doughnuts, and cake. These are the recipes I used as my inspiration!

P.S. This recipe is ONLY sweetened by dates! No maple syrup! 🙌

Random Recommendations:

Lemon Olive Oil Cake Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup's worth of peeled and diced zucchini (I used yellow squash/zucchini, so I didn't peel mine)
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp lemon zest
  • 1 tbsp lemon juice*
  • 2 pitted dates
  • 1/2 cup rolled oats
  • 1/4 tsp baking powder
  • pinch of salt
  • 1-2 tbsp milk of choice, or water

How to make it:

  1. Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
  2. In a small food processor, combine zucchini, olive oil, lemon zest, lemon juice, and dates. Puree until smooth.
  3. Add in oats, baking powder, and salt. Pulse a few times to leave most or half of the oats full.
  4. Add one tbsp of milk and stir with a spoon or spatula to make sure the mixture is thoroughly combined (but not pureed). If it looks too thick to you, add another tbsp. Taste. If the batter is not sweet enough for you, add a tsp or so of maple syrup.
  5. Pour into the prepared ramekin. Bake for 20-25 minutes.

Just an FYI:

PB Lovers: This goes great with PB&Co Dark Chocolate Dreams.

*For an extra pow of lemon flavor, use the juice of half a lemon. This will, however, overtake the flavor of the olive oil.



About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

One Response to Lemon Olive Oil Cake Baked Oatmeal

  1. Cassie says:

    I LOVE cake for breakfast. It feels like such an amazing treat! This sounds so so good. I would so try this out!

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