GRANDMA'S OATMEAL CAKE
My Grandma's Oatmeal Cake is an old-fashioned cake made with rolled oats and a delicious coconut almond topping.
Provided by Lauren Allen
Categories Dessert
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
- Add the oatmeal and butter to a bowl and pour boiling water on top. Set aside.
- In a mixing bowl combine the eggs, brown sugar, and white sugar and mix well.
- In a separate bowl sift together the flour, cinnamon, baking soda, nutmeg, and salt.
- Add to the bowl with eggs and sugars and stir to combine.
- Add the oatmeal mixture and stir to combine.
- Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- While the cake is baking, make the topping by combining all the ingredients in a bowl.
- Remove the cake from the oven and turn the oven to high broil.
- Spread the topping evenly over the warm cake and place under the broiler for 2-4 minutes or until the coconut is golden brown.
Nutrition Facts : Calories 399 kcal, Carbohydrate 53 g, Protein 5 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 52 mg, Sodium 298 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving
HARVEST SNACK CAKE
The ginger, cinnamon and nutmeg give this cake a familiar spice cake flavor, and raisins and shredded carrots help keep it moist. -Hilary Carroll, Dearborn, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and ginger. Combine the eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in the carrots and raisins (batter will be thick). , Spread evenly in a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 170 calories, Fat 1g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate, Fiber 3g fiber), Protein 3g protein.
OATMEAL CAKE
This cake recipe was given to me in 1967 when I was a brand new bride by a neighbor, Ethelda Wagner. What a dear woman she was. And her cake is fantastic!
Provided by Ann Arber
Categories Dessert
Time 55m
Yield 1 9x13 pan, 9 serving(s)
Number Of Ingredients 15
Steps:
- Pour boiling water over oatmeal.
- Set aside to cool.
- Cream sugars and butter.
- Add: oatmeal, flour,soda,cinnamon, eggs, vanilla.
- Bake at 350 for 30-40 minutes in a greased and floured 9x13 pan.
- Make icing.
- Mix all icing ingredients,and spread on hot cake.
- Put under broiler for a few minutes til bubbly.
Nutrition Facts : Calories 553, Fat 18, SaturatedFat 10.7, Cholesterol 86, Sodium 297.3, Carbohydrate 95.8, Fiber 2.2, Sugar 71.6, Protein 5.3
GRANDMA SNYDER'S OATMEAL CAKE
This is a great cake for any sweet tooth. It is good served hot too.
Provided by Pam Haycraft
Categories Desserts Cakes Spice Cake Recipes
Yield 18
Number Of Ingredients 18
Steps:
- Pour water over oats, let stand.
- Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.
- Pour batter into a 9 x 13 inch pan.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.
- To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
- Pour this coconut concoction over the hot cake.
- Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.
Nutrition Facts : Calories 405 calories, Carbohydrate 57 g, Cholesterol 47.4 mg, Fat 18.8 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 243.9 mg, Sugar 44.5 g
MY BEST OATMEAL CAKE
A super-moist bundt cake infused with cinnamon and sprinkled lightly with powdered sugar was one of my mother's greatest recipes, and I started making it when I was about 12.&emdash;Phyllis Eismann Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place oats in a small bowl; add boiling water. Let stand for 20 minutes. , In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined. , Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 296 calories, Fat 9g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 222mg sodium, Carbohydrate 50g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
OATMEAL CAKE II
This a quick cake that 's hearty enough to serve for breakfast or brunch.
Provided by Glenda
Categories Desserts Cakes Coffee Cake Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Pour the boiling water over the quick oats and let stand for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x15 inch baking pan .
- Cream the shortening with the sugar until light. Beat in the eggs. Then add the oats and vanilla, mixing well.
- Combine the baking soda, salt , cinnamon and flour. Mix until combined. Add the raisins to the flour mixture and coat well.
- Add the raisin and flour mixture to the oatmeal mixture and stir to combine. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until a tester inserted near the center comes out clean. Dust with confectioners' sugar or serve with whipped topping, if desired.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 23.8 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 2.6 g, Sodium 136.6 mg, Sugar 14.8 g
OATMEAL CAKE WITH BROILED FROSTING
After enjoying this recipe for more than 30 years, I knew it was time to revise it. I was happy to discover that replacing the oil with applesauce and using fat-free half-and-half didn't alter the flavor of my favorite snack. -Pat Van Cleve of Winston-Salem, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine oats and water; let stand for 20 minutes. In a large bowl, combine the sugars, applesauce and eggs. Add oat mixture; mix well. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually add to batter and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. , In a large bowl, combine frosting ingredients; spread over hot cake. Broil 6 in. from the heat for 1-2 minutes or until lightly browned and bubbly.
Nutrition Facts : Calories 288 calories, Fat 7g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 305mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.
OATMEAL CAKE
Steps:
- In a saucepan, place the oats and the water and simmer 15 minutes to soften slightly. Allow to cool to room temperature.
- Preheat the oven to 350 degrees F. Lightly butter a 8-inch square cake pan.
- In a mixer fitted with a whip attachment, cream the butter until smooth. Add granulated sugar and mix until smooth and fluffy. Add the eggs and vanilla and mix just until combined. Add the cooked oats and mix just until combined.
- In another bowl, mix the flour, oat bran, baking soda, cinnamon, and salt. Working in 3 batches, add the dry ingredients to the butter-oat mixture, alternating with the applesauce mixing just until combined after each addition. Pour into the prepared pan. Bake until a tester inserted into the center of the cake comes out dry and almost clean (a few crumbs are fine), 40 to 50 minutes. Let cool completely. Turn cake out onto a square serving platter. Place strips of paper under the cake around all the edges.
- To make the frosting, in a mixing bowl with a whip attachment cream the cream cheese on medium to high speed until light and fluffy. Turn the mixer to low and mix in the powdered sugar and honey. Frost the cake on the sides with a thin layer of frosting then use the remaining to cover the top and swirl it decoratively. Using your hands, press the toasted chopped nuts onto the side of the cake to coat it. Remove the paper strips before serving. Cut into 2-inch square pieces.
- Notes about the recipe: This is a delicious hearty and healthful cake. The texture added by the cooked steel cut oats makes you thing there are nuts inside. I made it to help me use up ends of jars of oat bran in the freezer and steel cut outs in the cereal drawer after the hot cereal breakfast season was over for the year.
CARROT CAKE BAKED OATMEAL
Provided by Molly Yeh
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the cream cheese topping: Combine the cream cheese, granulated sugar and vanilla in a small bowl. Mix well until smooth. Set aside.
- For the carrot cake baked oatmeal: Preheat the oven to 350 degrees F.
- Combine the oats and pecans in a large cast-iron skillet over medium-low heat. Cook and toss until the oats and pecans are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat and let cool slightly while the oven preheats.
- To the skillet with the oats and pecans, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg and 1/2 cup brown sugar and toss to combine. In a large spouted measuring cup, combine the milk, eggs, melted butter and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture.
- Sprinkle the top with the remaining 2 tablespoons brown sugar. Dollop dots of the cream cheese topping over the surface of the oatmeal. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. Let cool 5 minutes before cutting and serving.
APPLE HARVEST OATMEAL
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 6 (3/4 cup) servings
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saucepan over medium heat, and the apple and cook until lightly brown and soft, 2 minutes. Add cinnamon and sugar and cook until dissolved. Add the water and bring to a boil. Add the oats, wheat germ, flax, dried apples and raisins. Stir constantly for 2 minutes until oats are cooked and dried fruit is slightly plumped. Divide into 4 bowls, sprinkle each bowl with more brown sugar, a drizzle of milk and a dried apple ring.
MAW MAW'S OATMEAL CAKE
My mother brought this recipe home from her Home Economic class (in the late 50's)and my Maw Maw has been making it ever since. My mom, aunts, cousins and myself all enjoy the recipe now. It's a moist cake with a delicious topping!
Provided by Kim D.
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Pour boiling water over quick oats and let stand for about 15-20 minutes, while you begin mixing up the cake.
- In a mixing bowl, combine sugar, brown sugar, shortening, and eggs, mixing well.
- Sift together flour, baking soda, cinnamon, and salt; add to sugar mixture.
- Add oatmeal and mix well.
- Pour batter into a 9X13-inch greased cake pan.
- Bake for about 30 minutes, or until cake tests done.
- For topping, combine all topping ingredients.
- Prick holes in the top of the cake with a toothpick or ice pick.
- Spread icing over the top of warm cake.
- Place cake under the broiler for just a minute or two until topping starts to brown.
- (My oven browns quickly and only takes 1-2 minutes, so watch closely!).
MOM'S OAT GRIDDLE CAKES
Make and share this Mom's Oat Griddle Cakes recipe from Food.com.
Provided by LoveBakedIn
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour the milk over the oats and let stand 5 minutes.
- Stir the flour, baking powder, sugar and salt together.
- Add the beaten eggs to the oat and milk mixture. Add the melted butter.
- Mix the dry ingredients into the wet ingredients just until moistened.
- You may keep this in the refrigerator for several days or make immediately.
- Fry on griddle until brown. These are thick and take a little longer to cook than regular pancakes.
- Serve warm with your favorite toppings.
Nutrition Facts : Calories 336, Fat 16.3, SaturatedFat 9.1, Cholesterol 100.5, Sodium 694, Carbohydrate 38.2, Fiber 2.6, Sugar 4.5, Protein 9.7
MOM'S FEEL-GOOD OATMEAL
This oatmeal is mmmm good and can last one person all week when made ahead. Try topped with honey, maple syrup, fruit jam, or preserves, or a 1/4 cup of warm milk. Serve immediately or make ahead and refrigerate.
Provided by Heidirs
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 55m
Yield 5
Number Of Ingredients 10
Steps:
- Bring water to a boil in a large pot. Add oats, flaxseed meal, and chia seeds, whisking well after each addition to prevent clumps. Add goji berries, raisins, cranberries, brown sugar, pumpkin seeds, and cinnamon. Reduce heat and simmer, stirring occasionally, until oatmeal reaches desired consistency, 40 to 45 minutes.
Nutrition Facts : Calories 425.7 calories, Carbohydrate 86.1 g, Fat 7 g, Fiber 11.2 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 68.5 mg, Sugar 37.9 g
APPLE HARVEST OATMEAL (VEGAN)
I love oatmeal! There is something about eating a warm bowl of oatmeal that makes my soul happy. Growing up, and well into my adult years oatmeal consisted of oatmeal, heaps of brown sugar and 2% milk. Nowadays, I prefer to spice up my oatmeal with healthier ingredients! My kids love this (without brown sugar!!) and we hope you will to. If you fancy a sweeter oatmeal, feel free to add your own sweetener or more maple syrup. APPLES: Use your favorite (I used Cameo and they were tart and sweet) RAISINS: If you don't like them, leave them out. FLAX SEEDS: You can use whole flax seeds or flaxmeal. The flax can also be stirred into the oatmeal before transferring it to a bowl. NUTS: If you don't like pecans (or nuts in general) leave them out. I added raw pecan halves to my dish. You could also stir the nuts into the oatmeal before transferring it to a bowl. SOY CREAMER: You could use cow milk, soy milk or your favorite nut milk. We use the Silk Soy Creamer (for coffee) since it's thicker and so delicious. SERVING SIZE: Makes 1 large portion or two smaller ones. We eat big servings so this recipe is my breakfast (sharing bites with my three year old daughter). Happy Eating!
Provided by eco-eater
Categories Breakfast
Time 8m
Yield 1-2 bowls, 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Peel & chop the apple into bite-sized pieces. Place apple, apple juice, raisins and maple syrup in a small saucepan. Cover and simmer over medium heat while you prepare the oatmeal. Apples should be tender but firm.
- Place 1 cup of water in a small pot and bring to a boil. Add oats (quick cooking is fine) and reduce heat to low. Simmer until oats are soft and there is still a small amount of liquid in the pot. You don't want to end up with an oatmeal puck! :).
- ASSEMBLY: Place chopped pecans and flax seeds in the bottom of a nice bowl. Add cooked oatmeal on top. Scoop apple/raisin mixture on top of oatmeal and pour any remaining liquid over top.
- Pour soy creamer (or milk etc.) into center of bowl & enjoy!
SUPER MOIST OATMEAL CAKE
It's funny how two families can come together with both serving the same delicious oatmeal cake! Both of my Grandmother's made this wonderful cake when I was young and I love making it for anyone & everyone now.
Provided by Chocolate Lover 1969
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Pour boiling water over oats and let stand for 20 minutes.
- Preheat oven to 350 degrees.
- Cream, until light & fluffy, the white sugar, brown sugar and shortening.
- Add eggs, mixing well.
- Add oatmeal mixture, beat.
- Add flour, cinnamon, baking soda and vanilla, again mixing well.
- Pour into a well greased 9x13 inch casserole dish.
- Bake for 30-35 minutes.
- * Mix together ALL of the icing ingredients and spread over hot cake. Place back in the oven, for an additional 7-10 minutes.
OATMEAL CAKE I
A good, moist, oatmeal cake with a broiled coconut topping.
Provided by S. Millar
Categories Desserts Cakes Spice Cake Recipes
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
- In a small bowl, pour boiling water over oats. Mix well, and cool.
- In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
- Bake for 35 minutes.
- While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.9 mg, Fat 12.3 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 7.8 g, Sodium 223.7 mg, Sugar 33.2 g
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