Oatmeal Snack Cake With Broiled Topping

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. 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: 20 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Makes: 8 servings

Oatmeal Snacking Cake


  • 1 cup rolled oats
  • 1 cup boiling water

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

  • 1/3 cup + 1 Tablespoon vegetable oil
  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • Topping:
  • 2 Tablespoons melted butter or vegetable oil
  • 2 Tablespoons brown sugar
  • 1/2 cup sweetened flaked coconut (1 ounce)
  • 1/2 cup finely diced pecans


  1. Preheat oven to 350° F. Grease a 9-inch round cake pan or line an 8-inch square pan with foil.
  2. Pour boiling water over oats in a small bowl. Let stand, uncovered, for 10 minutes.
  3. Sift dry ingredients (flour thru salt) onto wax paper & set aside.
  4. In a 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. Spread into pan and bake 25 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cake stand 2-3 minutes. Move oven rack up one rung (so it's 6-8 inches from the broiler at the top) and set oven to broil.
  8. Topping:
  9. In a small bowl, combine ingredients using your fingers.
  10. Cover cake with topping, pressing down firmly, and broil for 1-2 minutes until browned. Check it often because it can easily burn!

NEW: I have a new, easier, simpler, healthier version of this recipe: Click here for my New Oatmeal Bars With Crispy Coconut Top.

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

15 Comments on "Oatmeal Snacking Cake"

  1. jvangord

    I made this as jumbo muffins using a #8 scoop. I added 1/2 C dried currants, too. Jeepers Keepers!
    Love you and your recipes, Jenny. I visit you often!

  2. Carol S.

    Hi Jenny
    I didn’t have any whole wheat pastry flour so I used instead 1/2 cup of organic coconut flour, also I added raisins I soaked in hot water to the oatmeal. Came out delicious!

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  7. khabirah

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

  8. 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.

      • Barry

        Jenny, thank you so much for your recipes! Your pan pizza has become. Regular in our house! I don’t generally have whole wheat pastry flour around, so I noticed you said you can substitute with All-Purpose flour, but I was confused by the amount. The recipe called for 1/2 cup, but you mention 3/4 cup in the above comment. Do you mean replace the 1/2 cup whole wheat pastry flour with 3/4 cup all purpose? Thanks again for your recipes. I love ho easy they are to follow and taste delicious.

        • Jenny Can Cook

          This is an old comment but I’m glad you asked because I was wrong with my numbers. I should have said you can replace the 1/2 CUP of whole grain pastry flour with an equal amount of all purpose flour for a total of 1 1/4 CUPS of all purpose flour. Thank you again for spotting this!

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