You are here: Home » Recipes » Oatmeal Breakfast Cake Oatmeal Breakfast Cake Kitchen Tested Yield 16 servings Prep 10 mins Cook 40 mins Sneak the benefits of oats into a sweet coffee cake. Photography: Mark Boughton / Styling by Teresa Blackburn PrintEmail For those with a sweet tooth, here's a coffeecake that incorporates oatmeal. While not as high in fiber as a bowl of oatmeal, it's a tasty way to get some of the benefits of oatmeal. Ingredients 1 cup all-purpose flour1 cup old-fashioned oats1 cup graham cracker crumbs3/4 cup packed brown sugar1/3 cup granulated sugar1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1/2 cup vegetable oil1 cup buttermilk3 eggs Instructions Preheat oven to 350F. Coat a 12-cup Bundt pan with cooking spray. Combine flour, oats, crumbs, sugars, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together oil, buttermilk and eggs. Add buttermilk mixture to dry ingredients and whisk until combined. Spoon batter into prepared pan. Bake 40 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack 5 minutes. Remove from pan; cool completely on wire rack. —Recipe by David Grotto.