White Chocolate Chip Oatmeal Cake with Biscoff Cookie Crumb

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.

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.

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.

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