Hey there, I’m Anne Carter. I’m excited to share one of my all-time favorite recipes with you on “Beyond the Bayou Blog” “Homemade oatmeal cake”. Delicious oatmeal cake recipe which is simple and easy to bake and healthy. Perfect for breakfast with a cup of coffee.
Whenever It’s a hectic weekday morning, and I’m juggling a million things at once. Breakfast is the last thing on my mind, but I need something healthy and satisfying to kick-start my day. That’s when I remember my trusty oatmeal cake recipe. Not only does this oatmeal cake satisfy my hunger, but it also gives me the energy I need to tackle whatever the day throws my way.
So, if there are times when you feel the same and want something tasty as well as quick to make this recipe is a thumbs-up for you. Moreover, you can even go for Egg Quesadilla and Dutch Baby Pancake if seeking other quick breakfast options.
So, join me in the kitchen as we whip up a batch of this irresistible oatmeal cake. I promise it’ll become a staple in your recipe collection too!
Overview: How To Make Oatmeal Cake?
Get ready to dive into the delightful world of oatmeal cake with this simple and easy-to-follow recipe! Whether you’re a seasoned baker or just starting out, you’ll love how effortless it is to whip up this delicious treat. With step-by-step pictures to guide you through each stage, you’ll be baking like a pro in no time. Start by preheating your oven and greasing a square cake pan � we’re getting ready to create some magic!
Next, we’ll work our magic with oats. Boil up some milk and pour it over the oats, letting them soak up all that creamy goodness for an extra burst of flavor and texture. While the oats are doing their thing, we’ll mix up our dry ingredients � flour, baking powder, salt, and cinnamon � sieving them together for a smooth, lump-free batter.
Then, it’s time to bring everything together. Cream together butter and sugar, then add in the egg, vanilla, and soaked oats. Fold in the flour mixture gently, along with a handful of nuts for that perfect crunch. Once your batter is ready, spoon it into the prepared pan and pop it in the oven. In just 25 to 35 minutes, you’ll have a golden-brown oatmeal cake that’s ready to be devoured.
Let it cool, slice it into squares, and get ready to enjoy every delicious bite! Whether it’s for breakfast, dessert, or a sweet snack, this oatmeal cake is sure to be a hit with everyone who tries it.
Try More Cake Recipes!
Simple and Satisfying Oatmeal Cake Recipe
Equipment
- Mixing Bowl
- Wooden Spoon
- Measuring Cups
- Oven
- Cooling Rack
Ingredients
- 3/4 cup All Purpose Flour�
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 tsp Ground Cinnamon
- 4 tbsp �Unsalted Butter
- 1 Egg
- 1/4 cup Nuts
- 1/2 cup Quick Cooking Oats
- 1/2 cup Milk
Instructions
- Preheat your oven to 180�C. Grease a square cake pan with oil and dust it with flour, tapping off any excess. Set it aside.
- Boil milk and pour it over the oats. Mix well and let it sit for 30 minutes.
- In a separate bowl, sift together flour, baking powder, salt, and cinnamon. Set aside.
- Dust nuts with a teaspoon of flour and set them aside.
- In a bowl, cream together butter and sugar until smooth.
- Beat in the egg and vanilla extract until well combined. Then, stir in the soaked oats.
- Gradually add the sifted flour mixture and gently fold it in.
- Fold in the dusted nuts.
- Spoon the batter into the prepared pan and bake for 25 to 35 minutes until golden brown and cooked through. Once baked, allow it to cool, then cut into squares and serve. Enjoy your delicious oatmeal cake!
Nutrition
Possible Variations!
- Swap the liquid: Instead of milk, go for water for fewer calories, but remember, it might not be as tasty. Or, if you’re feeling indulgent, use cream for that extra richness.
- Switch up the nuts: If pecans aren’t your jam, try walnuts instead, or skip the nuts altogether if you prefer.
- Skip the coconut: If coconut isn’t your cup of tea, just leave it out entirely. No fuss, no muss.
- Throw in some raisins: Fancy a bit of sweetness? Toss a quarter cup of raisins into the batter for a delightful twist.
Storing and Managing Leftovers
- Counter Storage: If you think you’ll finish up your oatmeal cake within a couple of days, you can store it tightly covered on the counter. Just make sure to keep it away from any heat sources or direct sunlight. This works great for short-term storage, giving you easy access to a delicious treat whenever you crave it.
- Refrigerator Storage: Got leftovers that need a longer shelf life? Pop your oatmeal cake in the refrigerator, tightly covered, and it’ll stay fresh for up to 5 days. When you’re ready to indulge, just take it out and let it come to room temperature before digging in. Easy peasy!
- Freezing: Want to save some oatmeal cake for later? No problem! Wrap it up tightly and seal it in an airtight container before popping it in the freezer. It’ll keep well for up to 2 months. When you’re ready to enjoy it again, simply thaw it out in the refrigerator overnight. It’ll taste just as delicious as the day you baked it.
Post Grid #2
Frequently Asked Questions (FAQs)
Q: Can I substitute butter with oil in this recipe?
A: Yes, you can substitute butter with an equal amount of oil in this recipe. Just keep in mind that using oil may result in a slightly different flavor and texture compared to using butter.
Q: How can I make this oatmeal cake vegan?
A: To make this oatmeal cake vegan, you can use plant-based milk (such as almond milk or soy milk) instead of regular milk, and substitute the egg with a flaxseed or chia seed “egg” (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
Q: Can I add frosting or glaze to the oatmeal cake?
A: Absolutely! You can top your oatmeal cake with a simple glaze made from powdered sugar and milk, or with your favorite frosting. Just make sure the cake has cooled completely before adding any frosting or glaze.