Oatmeal Breakfast Cake

Photography: Mark Boughton / Styling by Teresa Blackburn
  • Yield: 16 servings
  • Prep: 10 mins
  • Cook: 40 mins

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.


1cup all-purpose flour
1cup old-fashioned oats
1cup graham cracker crumbs
3/4cup packed brown sugar
1/3cup granulated sugar
1teaspoon baking powder
1teaspoon baking soda
1teaspoon ground cinnamon
1/2teaspoon salt
1/2cup vegetable oil
1cup buttermilk
3 eggs


  1. Preheat oven to 350F. Coat a 12-cup Bundt pan with cooking spray.
  2. 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.
  3. 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.


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