Advantplay Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round or square baking pan or line with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined and aerated.

In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth and homogeneous.

Make a well in the center of the dry ingredients, pour in the wet mixture, and gently fold with a spatula until just combined. Do not overmix; the batter should be slightly thick but pourable. If it seems too thick, add 1 to 2 tablespoons of milk.

Transfer the batter into the prepared pan and spread it into an even layer using a spatula.

In a medium bowl, combine the rolled oats, brown sugar, chopped toasted almonds, ground cinnamon, and coarse sea salt.

Pour the melted coconut oil over the oat mixture and stir until the mixture is evenly moistened and clumps slightly. The topping should be crumbly but hold together when pressed.

Sprinkle the oat-almond topping evenly over the batter in the pan, pressing gently so it adheres and forms a crunchy 'slot' layer on top.

Bake in the preheated oven for 22–28 minutes, or until the cake is golden at the edges, a skewer inserted in the center comes out mostly clean, and the topping is toasted. Rotate the pan halfway through baking for even browning.

Remove from the oven and allow to cool in the pan on a wire rack for 10–15 minutes to set the texture. Carefully lift out (if using parchment) or invert onto a cooling rack and cool an additional 10 minutes if you prefer firmer slices.

If desired, drizzle with maple syrup or honey, scatter fresh berries or sliced fruit across the top, and dust lightly with powdered sugar before serving.

Cut into 9 or 12 pieces depending on preferred portion size and serve warm or at room temperature.