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.
Ingredients
- 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
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.
Nutritional Info *per serving
- Calories 210
- Glycemic Load 2.86
- Fat 9g
- Saturated Fat 1g
- Polyunsaturated Fat 5g
- Monounsaturated Fat 2.5g
- Cholesterol 35mg
- Sodium 240mg
- Potassium 90mg
- Carbohydrate 29g
- Fiber 1g
- Sugars 17g
- Protein 4g
- Trans Fat 0
- Vitamin A 2%
- Vitamin C 0
- Calcium 6%
- Iron 6%
