Skip to Content

Blueberry Oatmeal Breakfast Cake with Coconut Drizzle


Blueberry Oatmeal Breakfast Cake with Coconut Drizzle |

This is a sponsored post but all opinions are my own.

Cast iron skillets: not just for fried chicken.

When you spend a great deal of time in the kitchen, you form bonds with your various cooking utensils and appliances. You have a favorite wooden spoon, mixing bowl and casserole dish. And your cast iron skillet? Forgeddaboutit.

If my cast iron skillet were a person, he’d be Sean Connery. Well-seasoned, smart, and always knowing the right thing to say. For instance, I may ask him, “what should we make today, Sean?”

His response may be an immediate and without hesitation, “cheeseburger.” Or with one eyebrow raised and the look of a smoldering temptress, “cake.” Thanks, Connery. You sure know how to put a smile on a girl’s face, you cheeky skillet.

Cast iron skillets: making dreams out of oatmeal.

Blueberry Oatmeal Breakfast Cake with Coconut Drizzle |

This cake…It’s a straight up hootenanny. Here’s what you need to know: It’s vegan, made in a cast iron skillet, and it’s the way you should eat all your oatmeal.

I used two vegan flax “eggs” to make the cake. Flax eggs are not a eggs at all – they’re just water mixed with ground flax seed.

This cake is a bit of a process, but it’s worth every step. You end up with a crispy-around the edges, moist and oat-y, blueberry-studded, suitable for breakfast CAKE. Don’t get me started on the coconut drizzle. It is the rum to your raisin. The muffin to your top. The love to your handle.

Blueberry Oatmeal Breakfast Cake with Coconut Drizzle |

Cast iron skillets: Mine’s seasoned with cake. What is yours seasoned with?

Blueberry Oatmeal Breakfast Cake with Coconut Drizzle |

Blueberry Oatmeal Breakfast Cake with Coconut Drizzle

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Servings: 1 10-inch skillet cake
Author: Julia


For the cake

  • 1 cup Bob's Red Mill steel cut oats
  • 2-1/2 cups water
  • 1 teaspoon pure vanilla extract
  • 1 cup Bob's Red Mill oat flour
  • 2/3 cup coconut sugar*
  • ½ teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 cups fresh blueberries
  • 2 tablespoons flax meal
  • 6 tablespoons water
  • 1 tablespoon heaping coconut oil**

For the Coconut Drizzle


To Make the Cake:

  1. Soak the steel cut oats in 2-1/2 cups of water for 3 to 4 hours. Transfer the oats AND all of the water to a medium-sized saucepan and bring it to a boil. Cook for 15 minutes (or until thick and most of the water has been absorbed), stirring occasionally. Remove from heat, stir in the vanilla extract, and allow the oatmeal to cool slightly.
  2. In a small mixing bowl, combine the ground flax meal and the 6 tablespoons of water. This creates a vegan flax “egg.” Allow the mixture to sit 10 minutes, stirring occasionally.
  3. In a mixing bowl, stir together the oat flour, coconut sugar, cinnamon, baking powder, and salt.
  4. Toss blueberries in 2 tablespoons flour then combine with the rest of the flour mixture.
  5. Pour the blueberry/flour mixture into the pot with the cooked steel cut oatmeal and stir to combine. Add the flax eggs and stir until everything is well combined.
  6. Add the heaping tablespoon of coconut oil to the cast iron skillet and heat to medium. Spread the oil around and make sure the whole skillet (including the sides) gets coated with oil.
  7. Pour the cake mixture into the cast iron skillet and spread it evenly.
  8. Place a cover over the skillet (I used a large baking sheet) and cook for 12 minutes.
  9. Remove the over and cook an additional 30 to 35 minutes, or until cake turns uniform in color.
  10. Note: the sides and bottom of the cake will firm up before the center. Continue cooking until the center is firm and not sticky. Also note that I cook at high elevation, so play close attention to the cake, as your cook time could be different from (less than) mine. Another note: The blueberries will begin to juice out and will begin to caramelize against the cast iron. It will smell like something’s burning, but fret not. It’s just the blueberries and all will be fine. Unless of course your cake really is burning, in which case: take it off the stove.
  11. Allow cake to sit at least 30 minutes before turning it over onto a cutting board. Pour the coconut drizzle (see instructions below) over the cake and serve.

To Prepare the Coconut Drizzle:

  1. While the cake is cooking (or cooling), add the can of coconut milk and maple syrup to a small pot. Bring it to a full boil, then reduce the heat and cook at a gentle boil for 35 to 45 minutes, stirring frequently. The coconut milk should be thick. Pour it into a measuring cup until ready to use.

Green Curry Sweet Potato Noodle Bowls
Green Curry Sweet Potato Noodle Bowls
Sweet Potato and Leek Hash with Andouille Sausage
Sweet Potato and Leek Hash with Andouille Sausage

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Monday 16th of June 2014

ummm, you are hilarious. not sure why i havent been following you sooner (thanks for the tip, Alexis the Hummusapien!). also, this looks amazeeeee. i might be drooling at my desk. i am way too lazy to make this, but maybe for a brunch or something ill give it a go. first, i need a cast iron skillet. i need to find a healthy talented chef boyfriend who will make this for me. and feed it to me while fanning me with a giant feather and telling me how beautiful am. now THAT would be perfection. :)

Alexis @ Hummusapien

Thursday 12th of June 2014

Hoooooollllyyyyyy moly. When can I come over for breakfast?!?! This is seriously the stuff of dreams! That coconut drizzle was the perfect touch. Faceplant!

Courtney @ The Fig Tree

Wednesday 11th of June 2014

I just got a cast iron skillet for our wedding shower and have yet to use it! Now I know what I'll make :) This breakfast cake looks super duper tasty! Blueberries AND coconut drizzle. YUM! :)

Jennie @themessybakerblog

Wednesday 11th of June 2014

My cast iron skillet and I are buddies. This cake looks down right tasty. I'll take a jumbo hunk with extra drizzle. Pinned.

Taylor @ Food Faith Fitness

Wednesday 11th of June 2014

I eat oatmeal everyday for all the days, but sometimes I need a new way! I don't have a BIG skillet...but I have two of those cute little I can make this in those. I just can't guarantee that coconut drizzle will make it to the oatmeal. I want it pour it all over my feet, my hair, my face. Like everyone else....cake for breakfast? YES. Pinned!


Wednesday 11th of June 2014

How CUTE would mini skillet oatmeal cakes be? You MUST try the recipe using your mini cast irons and send me a picture. Yes, I want to bathe in the coconut milk drizzle. It's what dreams are made of

This site uses Akismet to reduce spam. Learn how your comment data is processed.