Breakfast Recipes from The Kitchn

Recipe: Funfetti Cake Oatmeal

Image Credit: Faith Durand

This cake-to-oatmeal conversion is so simple and easy, but really brightens up the morning. (I recommend making this one on Mondays). You could make your own sprinkles (they will keep in your pantry) or simply look for a box of the all-natural variety, which is what I did.

Tester's Notes

What a fun recipe! This is a very basic formula for stovetop oatmeal, livened up by sprinkles. Use as much as you like — the more the merrier on a Monday, I say. — Faith, May 2015

Funfetti Cake Oatmeal

Serves 2

  • 2 cups


  • Salt

  • 1 cup

    rolled oats

  • 1 teaspoon

    vanilla extract

  • 1 teaspoon

    butter flavoring, optional

  • 2 tablespoons

    honey or agave

  • 1 tablespoon

    sprinkles, divided

  • Whipped cream, extremly optional

Bring 2 cups of water and a pinch of salt to boil. Stir in oats, lower heat, and simmer for 10 minutes, or until the oats are cooked and the water is absorbed. Remove from the heat.

Stir in the vanilla, butter flavoring (if using), honey, milk, and 1 teaspoon of the sprinkles. Divide the oatmeal between two bowls and scatter 1/2 teaspoon of remaining sprinkles over each bowl. Top with whipped cream, if you want to be very decadent.

Per serving, based on 2 servings. (% daily value)

  • Calories: 436
  • Fat: 2.7 g (4.2%)
  • Saturated: 0.4 g (2.2%)
  • Carbs: 44.8 g (14.9%)
  • Fiber: 3.8 g (15.2%)
  • Sugars: 18.1 g
  • Protein: 5.5 g (11.1%)
  • Sodium: 697.9 mg (29.1%)