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.

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%