Oatmeal Breakfast Cake Recipe

Name: Oatmeal Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup old-fashioned oatmeal; 1 cup graham cracker crumbs; 3/4 cup brown sugar, packed; 1/3 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt (I omitted); 1/2 cup vegetable oil (I used light olive oil); 1 cup buttermilk; 3 eggs (I substituted with egg beaters)

Servings: persons

1 cup all-purpose flour
1 cup old-fashioned oatmeal
1 cup graham cracker crumbs
3/4 cup brown sugar, packed
1/3 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt (I omitted)
1/2 cup vegetable oil (I used light olive oil)
1 cup buttermilk
3 eggs (I substituted with egg beaters)

1
Preheat oven to 350*.
2
Coat a 12 cup bundt pan with cooking spray.
3
Combine flour, oats, crumbs, sugars, baking powder, baking soda, cinnamon and salt.
4
In separate bowl, whisk together oil, buttermilk and eggs.
5
Add buttermilk mixture to dry ingredients and whisk until combined.
6
Pour batter into prepared pan.
7
Bake 40 minutes or until wooden pick inserted in the center comes out clean.
8
Cool on a wire rack for 5 minutes.
9
Remove from pan; cool completely on wire rack.

1210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup old-fashioned oatmeal, 1 cup graham cracker crumbs, 3/4 cup brown sugar, packed, and more.

Yes, Oatmeal Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Breakfast Cake

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