Oatmeal Breakfast Cake
  • Cooking Time: 40
  • Servings: 16
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup graham cracker crumbs- I used Lowfat cinnamon grahams
  • 3/4 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 3 eggs- I used egg beaters
  1. Preheat oven to 350F.
  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 a separate bowl, whisk together oil, buttermilk and eggs. Add buttermilk mixture to dry ingredients and whisk until combined.
  5. Spoon batter into prepared pan.
  6. Bake 40 minutes or until a wooden pick inserted in the center comes out clean.
  7. Cool on a wire rack 5 minutes. Remove from pan; cool completely on wire rack. Serves 16.
This was a nice treat for breakfast. Don't like oatmeal in a bowl, try it this way instead. I got this recipe from Relish magazine.