Oatmeal Breakfast Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and coat again with the spray.
• Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside. Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
• For the glaze: Meanwhile, add the brown sugar, oats, coconut, butter, milk, cinnamon and salt to a small saucepan over high heat. Bring to a boil and cook until the butter and sugar are dissolved, about 1 minute. Turn off the heat and stir in the pecans.
• Pour the hot glaze over the warm cake and spread evenly. Let the cake cool in the pan on a rack until cooled completely, at least 40 minutes. The glaze will still look glossy but should be not be sticky. You can cut slices from the pan or invert onto a serving platter or cutting board. Store at room temperature for up to 1 week.

Steps:

• 1. preheat oven 350 F. melt butter add brownsugar,sugar,eggs,applesauce,vanilla,and spices,beat till creamy.
• 2. next slowly mix in oats, flour, baking soda. pour into well greased 9x6 brownie pan. bake at 350 F. for 28 to 32 min.
• 3. remove from oven let stand 5 min add a little Pillsbury frosting.

Steps:

• Preheat oven to 350*.
• Coat a 12 cup bundt pan with cooking spray.
• Combine flour, oats, crumbs, sugars, baking powder, baking soda, cinnamon and salt.
• In separate bowl, whisk together oil, buttermilk and eggs.
• Add buttermilk mixture to dry ingredients and whisk until combined.
• Pour batter into prepared pan.
• Bake 40 minutes or until wooden pick inserted in the center comes out clean.
• Cool on a wire rack for 5 minutes.
• Remove from pan; cool completely on wire rack.

Steps:

• Add the flour, oats, baking powder, salt, egg, sugar, 3/4 cup milk, and oil to a mixing bowl; stir to mix.
• Fold in the blueberries.
• Spread batter into lightly greased 8x8 inch baking pan.
• Bake in a 400° oven for 20-25 minutes or until pick comes out clean.
• In a small bowl, mix together the powdered sugar, almond extract, and 3 teaspoons milk.
• Pour/drizzle over warm cake; serve.

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.