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Oatmeal Snacking Cake

Oatmeal Snacking Cake

If you ever wanted to have cake for breakfast, this is the one. It has whole grains, eggs, and a beautiful crispy broiled topping. Before you start, set one oven rack close to the top for broiling so you don’t have to move it when it's hot but leave the main rack in the center for the cake. And when you’re broiling, DON’T WALK AWAY. Keep checking as it only takes a few too many seconds for the top to burn. - Jenny Jones

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Makes: 8 servings

Oatmeal Snacking Cake

Ingredients:

  • 1 cup rolled oats
  • 1 1/4 cups boiling water

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt

  • 1/3 cup + 1 Tablespoon oil (canola or extra light olive oil)
  • 2 eggs
  • 2/3 cup + 1 Tablespoon sugar
  • 3/4 teaspoon vanilla
  • Topping:
  • 1 Tablespoon transfat-free spread (or softened butter)
  • 2 Tablespoons brown sugar
  • 2 Tablespoons sweetened flaked coconut
  • 1/3 cup diced pecans (preferably toasted)

Instructions:

  1. Preheat oven to 350° F & grease a 9-inch round cake pan.
  2. Pour boiling water over oats in a small bowl. Let stand, uncovered, for 10 min.
  3. Sift flour thru salt onto wax paper & set aside.
  4. In a large bowl with electric mixer on medium-hi, beat oil, eggs, sugar & vanilla 2-3 minutes until thick.
  5. On lowest speed, slowly stir in warm oat & water mixture, followed by flour mixture.
  6. Bake 35 minutes or until a toothpick in center comes out clean.
  7. Meanwhile, prepare the topping below.
  8. When cake is done, let cool for 2 minutes. Move oven rack to the top and set oven to broil.
  9. Topping:
  10. In a small bowl, combine ingredients using your fingers.
  11. Cover cake with topping and broil for about a minute until browned. Check it every few seconds!

No whole wheat pastry flour? See Substitutions in my blog.

11 Comments on "Oatmeal Snacking Cake"

  1. Joyce

    Can I use whole wheat pastery flour in place of whole grain flour

    • Jenny

      It calls for whole grain pastry flour which is the same as whole wheat pastry flour but I will change it in the recipe since “whole wheat pastry flour” is more common. Thanks for asking as this will clarify it for others.

  2. Kathleen Herman

    Is there a way to replace the all purpose flour with another healthier flour?

    • Jenny

      You could replace the all-purpose with whole grain pastry flour so you would use 1 1/2 cups of whole grain pastry flour.

  3. khabirah

    Can milk be used in the beginning to cook the oats instead of the 1 and 1/4 cups of water or would this mess up the recipe?

    • Jenny

      I think milk would make the oat mixture too heavy and weight down the cake, making it more dense and heavy. I would stick with water – it’s a really good cake.

  4. khabirah

    Just made this yesterday and I made it before you replied back to me Jenny, so I used quick cooking. But to me it still turned out good. It’s my intention to make it again but with old fashioned oats next time. And you were right its not too sweet so perfect for breakfast!

  5. khabirah

    is this recipe used with old fashioned or quick cooking oats?

  6. karima

    can you use regular flour

    • Jenny

      Yes, you can replace the 3/4 cup whole grain pastry flour with all purpose flour for a total of 1 1/2 cups of all purpose flour.

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