Oatmeal Cake-great for Easter brunch

Easter brunch is a fun family tradition and I love to have a few recipes on hand that can be made ahead of time. This Oatmeal Cake is easy to make and everyone just loves it. This cake is moist and has the hidden benefit of extra nutrition by adding in the oatmeal. The topping combines nuts and healthy coconut which adds a bit of sweetness to any brunch coffee cake. You can also serve the as a light dessert with fresh strawberries or raspberries. Another wonderful thing about this recipe is that it can be made ahead and frozen for a few days. Just take out of the freezer the night before and warm it up for a few minutes before serving. Hope your family likes it as much as ours and who knows it could become a new addition to your Easter brunch menu.

Oatmeal Cake
1 cup oats
1 ¼ boiling water
½ coconut oil
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 1/3 cup flour (I used whole wheat and white combined)
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
6 Tablespoons melted butter
¾ cup brown sugar
1 cup coconut
1 cup chopped walnuts
1 teaspoon vanilla
1/3 cup sweetened condensed milk

Combine oats and boiling water and let sit for 20 minutes. Cream coconut oil (slightly softened) and ¾ cup brown and ¾ cup white sugar. Add eggs and mix until combined. Add oatmeal mixture and mix until combined. Add flour, salt, soda and cinnamon and mix until smooth batter is formed. Pour into a greased 9×13 pan and bake in a preheated 350 degree oven for 35 minutes. While baking the cake, make topping by mixing melted butter, coconut, nuts, vanilla and sweetened condensed milk and stir until combined. When cake is done, remove from oven and spread topping evenly on cake. Place cake under broiler and watch carefully. Remove when topping is bubbly, about 3 minutes. Serve warm

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Oatmeal Cake-great for Easter brunch

 

Print

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

A delicious moist cake great for brunch or a light dessert. Easy to make and can be frozen for later use. Best served warm out of the oven so if you freeze it, defrost and warm for a bit in a 250 degree oven.

Author: Kerry

Recipe type: bunch or dessert

Cuisine: American

Serves: 20

Ingredients

• 1 cup oats
• 1 ¼ boiling water
• ½ coconut oil
• ¾ cup white sugar
• ¾ cup brown sugar
• 2 eggs
• 1⅓ cup flour (I used whole wheat and white combined)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons cinnamon
• 6 Tablespoons melted butter
• ¾ cup brown sugar
• 1 cup coconut
• 1 cup chopped walnuts
• 1 teaspoon vanilla
• ⅓ cup sweetened condensed milk

Instructions

1. Combine oats and boiling water and let sit for 20 minutes.
2. Cream coconut oil (slightly softened) and ¾ cup brown and ¾ cup white sugar.
3. Add eggs and mix until combined.
4. Add oatmeal mixture and mix until combined.
5. Add flour, salt, soda and cinnamon and mix until smooth batter is formed.
6. Pour into a greased 9x13 pan and bake in a preheated 350 degree oven for 35 minutes.
7. While cake is baking, make topping by mixing melted butter, coconut, nuts, vanilla and sweetened condensed milk and stir until combined.
8. When cake is done, remove from oven and spread topping evenly on cake.
9. Place cake under broiler and watch carefully. Remove when topping is bubbly, about 3 minutes. Serve warm.

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