Oatmeal Breakfast Cake


This dish is a breakfast favorite of my kids.

Preheat oven to 350 degrees F.

Grease a baking a 13 x 9 baking pan.


Place 1 cup rolled oats, not instant, into a sauce- pan of 1 1/2 cup boiling water and let it sit for 25 minutes.

Sift together 1 1/3 cup unbleached organic flour with 1 tsp. baking soda, 2 tsp. ground cinnamon and 1/2 tsp. salt.

Beat 4 tbsps. organic softened unsalted butter with 2 cups light brown organic sugar until lemony in color. Add 2 organic eggs and 1 1/2 tsp. vanilla and mix for 2 minutes.

Add the oatmeal mixture and mix on low speed until well incorporated.

Bake in pan for about 30 minutes. Cake should not show a print when touched by your finger.

This is also delicious made in small muffin tins. Add finely chopped apple pieces or golden raisins for additional nutritional value and great taste. These small muffins are easy to freeze. Take out the night before and warm up in a low oven for breakfast.

I have to admit that I sifted a little powdered sugar mixed with a touch of cinnamon over the tops of my cakes, but it is not necessary.




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