Recipe by Glenda
"This a quick cake that 's hearty enough to serve for breakfast or brunch."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
quick cooking oats
packed brown sugar
1 1/2 cups
I made this for my family of six. Most of us loved it, but my teenage son thought it was kind of sweet. He still ate it all. LOL
My only comment would be that I used a 9 X 13 pan and that was plenty big. The cake was less than an inch tall using that pan. I've never seen a 13 X 15 pan, but I can't imagine it would have given me a very thick cake if I had used one.
We'll definitely be making this again!
This cake was good: sweet and hearty. Nonetheless, i can't give it any more than three stars since my idea of an oatmeal cake is more.. oatmealy! I will definitely try it out again and add a bunch more of oats.
Wow!! This was super easy and delicious. I baked it in a round pan (a 9x13 would have been too big, i think) and had a bit extra left over for a few muffins. I ommitted the raisins and added a crumb topping (1/4 cup flour, 1/4 cup brown sugar, 1 TB butter). Definitely will make this again!!
This was fabulous ! I used a 9x13 pan and increased the ingredients for 32 servings and it raised all the way to the top of the pan. I served it to a group of 16 and it was gone !!! No leftovers for me to bring back home.
Everyone commented how moist and flavorful it was and several want the recipe.
I did not add the raisins since I did not have any but I don't think it would have made that big of a difference. This cake is wonderful.
This was really good, although I did make some minor modifications. As suggested by other reviewers, I baked it in an 8x8 pan so it would not be so thin. I also added a little extra cinammon, used Splenda instead of sugar, and replaced the raisins with chocolate chips and chopped pecans. I will definitely make it again. Thanks!
This was very good, I will make again. Very moist. I made cupcakes(muffins) instead, it made 19 at 3/4 full.
I made a few changes to see if I could make do with less sugar: instead of white sugar I used 1/3 c. honey. I increased the brown sugar to 1 and 1/3 cup, and used 2 tsp. cinnamon (not one) and instead of butter I used 3/4 c. applesauce. It was moist and good.
This is an excellent basic recipe using oatmeal. I made it into muffins. I think it would be more interesting if it contained fresh berries instead of raisins. Adding a little wheat germ or flax seed would make it healthier and the sugar could be reduced or substituted. Overall, it made a great breakfast cake/muffin and could benefit from individual variations on the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Cake II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 141
** Calories from Fat: 41
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Satisfy your sweet tooth with this nutritious idea.
Meet Adam, a young baker, and see how to make his favorite recipe.
A moist, tender coffee cake with a sweet, crunchy pecan topping.