This White Chocolate Chip Oatmeal Cake is a warm, comforting bake with a twist. Made with hearty oats, mashed banana and a generous spoonful of Greek yoghurt, it’s naturally sweetened with maple syrup and dotted with creamy white chocolate chips for that irresistible hit of sweetness in every bite.

Once baked, it’s topped with a generous sprinkle of crushed Lotus Biscoff cookies and a drizzle of melted white chocolate—adding just the right amount of crunch and indulgence to every bite. Perfect with a coffee or served up as an afternoon treat.
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Calories in White Chocolate Chip Oatmeal Cake
This recipe serves 2 and is 288 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 200+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.

Ingredients Notes
To make this recipe you will need the following ingredients:
- Oats – Use regular rolled oats for the best texture. They help create a soft, hearty crumb while keeping the cake naturally filling.
- Egg – Just one egg helps bind everything together, adding structure without making the bake feel heavy.
- Maple Syrup – Adds gentle sweetness and a hint of warmth without the need for refined sugar.
- Baking Powder – Essential for a light rise and soft texture. Make sure it’s fresh for best results.
- Vanilla Extract – A splash of vanilla brings everything together and lifts the flavour of the banana and white chocolate.
- Banana – The riper, the better! Mashed banana adds natural sweetness and keeps the cake deliciously moist.
- Greek Yoghurt – Adds creaminess and a subtle tang, while also helping keep the cake soft and tender.
- White Chocolate Chips – A creamy, sweet contrast to the oat base. Stir them through before baking so you get little pockets of melted chocolate throughout.
- Lotus Biscoff Cookies – Crushed and sprinkled on top after baking, they add a buttery crunch and a hint of caramel spice to every bite.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutes
This cake is easy to customise depending on what you’ve got in the cupboard or the flavour you’re after. Here are a few simple swaps and ideas to try:
- Chocolate chips – Use milk or dark chocolate instead of white, or swap for sultanas for a fruitier option.
- Flavourings – Try almond extract or a pinch of cinnamon in place of vanilla for a warm, spiced twist.
- Sweetener – Honey or a granulated sweetener can be used instead of maple syrup. Just note it may slightly alter the texture.
- Cookie topping – Replace Biscoff with crushed Digestives, Custard Creams, Bourbons or ginger biscuits to suit the flavours you’ve added.

How to Make Your Oatmeal Cake Just Right
Blend for a smooth batter
To get that soft, cake-like texture, you’ll need to blend the mixture until smooth. A small blender like a Nutribullet works perfectly, or a stick blender with a jug will do the trick. Blending breaks down the oats and gives the oatmeal cake its classic, tender crumb.
Choose the right baking dish
You can use any oven-safe dish, but aim for one where the mixture fills about ¾ of the way up. The oatmeal cake will rise a little as it bakes, so avoid anything too large (it’ll spread thin and bake too dry) or too small (it could overflow).
Make two if you prefer
You can absolutely bake the mixture in two separate ramekins if you’d rather have individual portions. I usually bake it in one dish and simply cut it in half to serve—quicker and easier, with the same delicious result.
What to Serve with Your Oatmeal Cake
This oatmeal cake is lovely just as it is—soft, sweet, and full of flavour. But if you fancy adding a little something on the side, it pairs beautifully with fresh fruit. Try sliced banana, raspberries, strawberries, or a handful of mixed berries. Juicy fruits like peaches or nectarines also work well and add a refreshing contrast.
For an extra touch, a dollop of your favourite yoghurt makes a great high-protein topping, or go all-in with a swirl of light aerosol cream for a more indulgent dessert-style finish.

More Oat Recipes
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FAQ for White Chocolate Oatmeal Cake
Store any leftover oatmeal cake in an airtight container and keep it in the fridge for up to 4 days to maintain freshness.
Yes! I recommend freezing without toppings. Wrap the cake tightly in cling film or foil, or store portions in an airtight freezer-safe container. It will keep well in the freezer for up to 2 months.
Yes, doubling the recipe works well. Just be sure to use a larger baking dish or split the batter into two dishes to ensure even cooking.

Recipe Card

White Chocolate Chip Oatmeal Cake with Biscoff Crumble Topping
This soft and golden oatmeal cake is packed with simple ingredients and finished with a sweet Biscoff crunch and white chocolate drizzle—perfect for breakfast or a cosy treat.
Ingredients
- 45g (½ cup) of rolled or quick oats, dry
- 1 teaspoon of baking powder
- 1 large egg
- 1 tablespoon of maple syrup
- 60g (2.1oz) of ripe banana
- 60g (2.1oz) of fat free Greek Yoghurt
- 10g (0.35oz) of white chocolate chips
For the topping:
- 15g (0.5oz) of white chocolate chips
- 1 lotus biscoff cookie, crumbled
- low calorie spray
Instructions
- Preheat the oven to 160°C fan / 180°C / 350°F (Gas Mark 4).
- Blend the batter – Add the oats, baking powder, maple syrup, vanilla extract, egg, banana, and Greek yoghurt to a blender. Blend until smooth and creamy.
- Prepare your dish – Lightly grease a small baking dish with low-calorie spray. The batter should fill the dish about ¾ of the way up to allow room for rising.
- Add the batter – Pour the blended mixture into the prepared dish and sprinkle the 15g of white chocolate chips evenly over the top.
- Bake for 25 minutes, or until lightly golden and cooked through. A wooden skewer inserted into the centre should come out clean.
- Finish with toppings – Melt the remaining 10g of white chocolate chips in the microwave in 10-second intervals until smooth. Drizzle over the baked oatmeal cake and crumble one Lotus Biscoff cookie over the top.
- Serve and enjoy! Best enjoyed warm, either on its own or with your favourite yoghurt or fruit on the side.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 2 Serving Size 1 SERVING (½ THE CAKE)Amount Per Serving Calories 288Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 0gCholesterol 116mgSodium 301mgCarbohydrates 42gFiber 3gSugar 21gProtein 10g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
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