A favorite of my children growing up. I adapted this recipe from the First Presbyterian Cookbook.
Preheat oven to 350’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 tblsp 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.