Ingredients
-
1
-
1
-
1
-
3/4
-
1/3
-
1
-
1
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Oatmeal Breakfast Cake,I clipped this from the newspaper, gave it a try and it’s delicious! Very moist and flavorful, it could be served any time! After making it the original way first, I then tried it adding chopped walnuts and raisins and it was really good too! You could even drizzle it with a confectioners icing to dress it up. People are so creative, you could probably add just about anything to call it your own! 🙂 Freezes well too!,I want this for Thanksgiving morning. If I make day before should I keep it in refrigerator or just wrapped on counter?,So easy and so delicious. The combination of crackers, oatmeal and flour had me worried but it was excellent. Moist and tasty. Reminded me of brown bread in a can. Delicious with cream cheese!!
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Steps
|
1
Done
|
Preheat Oven to 350*. |
|
2
Done
|
Coat a 12 Cup Bundt Pan With Cooking Spray. |
|
3
Done
|
Combine Flour, Oats, Crumbs, Sugars, Baking Powder, Baking Soda, Cinnamon and Salt. |
|
4
Done
|
in Separate Bowl, Whisk Together Oil, Buttermilk and Eggs. |
|
5
Done
|
Add Buttermilk Mixture to Dry Ingredients and Whisk Until Combined. |
|
6
Done
|
Pour Batter Into Prepared Pan. |
|
7
Done
|
Bake 40 Minutes or Until Wooden Pick Inserted in the Center Comes Out Clean. |
|
8
Done
|
Cool on a Wire Rack For 5 Minutes. |
|
9
Done
|
Remove from Pan; Cool Completely on Wire Rack. |
