There’s no rule that says breakfast has to be a hot meal. This oatmeal breakfast cake is nutritious and even easier to grab than a bowl of cereal.
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Jump to RecipeThis recipe is one that hubby used to make and it was great when folks were in a hurry or on their way out the door. It got made a lot when the kids were still in school and sometimes needed something they could eat in the car.
This oatmeal breakfast cake could be cut and put on a napkin then eaten with your hands – no plate of fork required!
What You’ll Need To Prepare Oatmeal Breakfast Cake
- 9×13 baking dish (when we use aluminum ones we like the ones that have a lid)
- OR a 9×13 ceramic baking dish
- large mixing bowl
How To Prepare the Breakfast Cake
First, add your brown sugar and softened butter to mixing bowl.
Next, add the eggs.
Then comes the oatmeal.
Then add the spices. Yummy!
Combine ingredients until thoroughly mixed.
Pour into prepared 9×13 pan for baking.
We always test our cakes – or any baked goods – for doneness with toothpicks. When toothpick comes out clean you know you’re done. We then let it sit to cool for a bit before serving.
We like to serve this cake with fruit on the side. We’re not picky, but our favorites are bananas, strawberries, and apples. Fortunately, those fruits can also be grabbed to eat on the go as well.
Oatmeal Breakfast Recipe
an easy breakfast for folks in a hurry
Ingredients
- 2 cups quick oats
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/8 teaspoon cloves ground
- 1/4 teaspoon nutmeg
- 2 cups brown sugar
- 8 Tablespoons butter softened
- 1/2 cup water
- 1/2 cup heavy cream
- 2 eggs medium or large (we always use large)
- 1 teaspoon vanilla extract
- vegetable shortening enough to grease 9×13 pan
Instructions
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Preheat oven to 350 degrees while you prepare recipe.
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Grease 9×13 baking dish to prevent sticking.
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Combine the oats, flour, baking powder, baking soda, cinnamon, cloves and nutmeg. Mix them well in a large mixing bowl.
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In a separate bowl, cream together the brown sugar and butter before adding the water heavy cream, eggs, and vanilla extract.
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Combine the two mixtures to form a batter and place in the greased and floured 9×13 and bake at 350 F for 45 minutes or until the cake passes the toothpick test.
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Let the cake cool to room temperature on a wire rack and cut and serve.
We like breakfast at our house, but we don’t like to have to cook first thing in the morning (I don’t like to do ANYTHING first thing in the morning!). So we really like breakfast casseroles and other things that can be prepared ahead of time for easy reheating.
This recipe for Sausage, Spinach, & Cauliflower Breakfast if great if you’re looking to curb your carb intake. And we also like this Breakfast Casserole with Sausage & Cilantro.
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More tasty recipes to try:
I’m a retired educator, mom of three adult children, cancer warrior, sandwich generation member, and lover of life!
I help older women create & live a life they love through radical self acceptance, unapologetic goal pursuit, and relishing the joys of home.
Texas Pie