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.
Ingredients
- 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
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.
