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Hearty Oatmeal Cake

A cozy, easy, and wholesome Hearty Oatmeal Cake, perfect for breakfasts or dessert, packed with fiber and warm spices.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups 2 cups rolled oats — pulsed slightly in a blender or food processor Coarse oat flour texture
  • 1 teaspoon 1 teaspoon baking powder
  • 1/2 teaspoon 1/2 teaspoon baking soda
  • 1/2 teaspoon 1/2 teaspoon fine sea salt
  • 1 teaspoon 1 teaspoon ground cinnamon Plus extra to sprinkle
  • 1/4 teaspoon 1/4 teaspoon ground nutmeg Optional
  • 1/3 cup 1/3 cup brown sugar or coconut sugar See swaps below
  • 1/4 cup 1/4 cup maple syrup or honey Optional for extra sweetness
  • 3 large 3 large eggs Or flax eggs for vegan option
  • 1 cup 1 cup milk of your choice Dairy, oat or almond
  • 1/3 cup 1/3 cup melted butter or coconut oil Or neutral oil
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 medium 1 medium apple, grated (about 1 cup), squeeze a little lemon to prevent browning
  • 1 medium 1 medium carrot, grated Optional but lovely
  • 9 pieces 9 dried apricots, rinsed in hot water and chopped Or 1/2 cup chopped dried fruit
  • 1/4 cup 1/4 cup raisins Optional
  • 1/3 cup 1/3 cup chopped walnuts or pecans Optional for crunch
Optional Glaze
  • 3/4 cup 3/4 cup powdered sugar (90 g)
  • 1-2 tablespoons 1–2 tablespoons milk or lemon juice
  • 1/2 teaspoon 1/2 teaspoon vanilla Or 1/4 teaspoon maple extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
  2. Pulse the rolled oats a few times in a blender or food processor until they’re coarsely ground (think rustic oat flour). Don’t overdo it — a little texture is good.
  3. In a large bowl, whisk together the oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
  4. In a separate bowl, whisk the eggs (or prepared flax eggs), milk, melted butter, maple syrup (if using), and vanilla until combined. Let this sit 5 minutes so the oats soak slightly.
  5. Stir the grated apple, grated carrot, chopped apricots, raisins, and nuts into the wet mixture.
  6. Fold the wet mix into the dry ingredients until just combined. Avoid overmixing.
  7. Pour the batter into the prepared pan and smooth the top. Sprinkle a pinch of cinnamon and a few extra oats or chopped nuts on top if desired.
Baking
  1. Bake for 30–38 minutes. Check at 30 minutes: a toothpick inserted in the center should come out mostly clean with a few moist crumbs.
  2. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  3. If adding glaze, whisk the ingredients until smooth and drizzle over the cooled cake.
  4. Slice and serve warm or at room temperature.

Notes

This recipe makes one 9-inch (23 cm) round cake or an 8×8-inch square pan. For a taller cake, use a 9-inch springform pan. Store leftovers covered in the refrigerator for 4–5 days or freeze slices individually wrapped for up to 3 months.