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

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.


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