Oatmeal Coffee Cake

Oatmeal Coffee Cake – delicious breakfast cake made using oatmeal for the moistest cake you’ll ever eat! Great for not only breakfast, but dessert too! Oatmeal Coffee Cake | delicious breakfast cake made using oatmeal for the moistest cake you'll ever eat! Great for not only breakfast, but dessert too! So apparently I’m on an oatmeal kick? I shared Strawberry Oatmeal Bars last week and Blueberry Oatmeal Muffins before that and now Oatmeal Coffee Cake! I love me some oatmeal.

Before we got our Vitamix blender, I would eat oatmeal every morning for breakfast. Maybe when I’m sick of green smoothies, I’ll head back to oatmeal every morning again.

Oatmeal Coffee Cake | delicious breakfast cake made using oatmeal for the moistest cake you'll ever eat! Great for not only breakfast, but dessert too!

My boys are cereal lovers. I honestly can’t believe how many boxes I go through with four boys. My older two can put down a box in two mornings. My two little guys love cereal too.

I’m sort of bad about making a huge breakfast on school days, so cereal is the best option for me. But on the weekends, I love cooking up something fun and my boys look forward to it.

Oatmeal Coffee Cake | delicious breakfast cake made using oatmeal for the moistest cake you'll ever eat! Great for not only breakfast, but dessert too!

This coffee cake was an afterthought and I was super excited when it came together and tasted amazing! I had some leftover oatmeal and decided to make something with it instead of throwing it out.

I’ve mentioned before that I LOVE coffee cake. My mom used to make it all the time while I was growing up. It’s like eating dessert for breakfast! Nothing better than a slice of fresh-from-the-oven coffee cake with a glass of cold milk. It gives cookies a run for their money!

The best part about this coffee cake is how moist it is. The oatmeal really makes this cake soft and flavorful. Plus it has this delicious little nut topping that gives it a nice crunch. You can taste the oatmeal throughout the cake, too. I used Truvia instead of sugar and used half white whole wheat flour to give it more nutritional value.  If you like oatmeal and coffee cake, this is the perfect blend for you!Oatmeal Coffee Cake | delicious breakfast cake made using oatmeal for the moistest cake you'll ever eat! Great for not only breakfast, but dessert too!

5.0 from 2 reviews
Oatmeal Coffee Cake
 
Prep time
Cook time
Total time
 
Moist coffee cake
Author:
Recipe type: Breakfast
Serves: 9
Ingredients
  • ⅓ cup coconut oil
  • 2 eggs
  • ½ cup Truvia sweetener (or 1 cup brown sugar)
  • 1 tsp. vanilla
  • 1 cup cooked oatmeal
  • ¾ cup white whole wheat flour
  • ¾ cup all-purpose flour*
  • ½ tsp. cloves
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 Tbsp. coconut oil
  • ¼ cup chopped pecans
  • ¼ cup brown sugar
Instructions
  1. Preheat oven to 350º F. Spray an 8x8" pan with cooking spray.
  2. Stir together the coconut oil, eggs, Truvia, vanilla and cooked oatmeal.
  3. In a separate bowl, mix together flour, cloves, salt, cinnamon and baking soda. Combine dry ingredients with wet ingredients and stir until combined. Pour into prepared pan.
  4. Mix 1 Tbsp. coconut oil, pecans and brown sugar in a small bowl and sprinkle over the top of cake. Bake for 25-30 minutes. Cut into squares and serve. Enjoy!
Notes
*or can omit white whole wheat and use 1½ cup all-purpose flour.

Ready for more breakfast? Check these out:

Blueberry Oatmeal MuffinsBlueberry Oatmeal Muffins No-Bake Granola BitesNo-Bake Granola BitesSlow Cooker Peach Oatmeal Slow Cooker Peach Oatmeal

Comments

  1. 1

    Crystal says

    This looks amazing! I can’t wait to try this recipe. I’m always looking for yummy, healthy breakfast recipes!! Thanks so much :)

  2. 2

    Charlotte Moore says

    Oh my!!! I wish I have a piece of this right now. I really need to try this. MIght use all whole wheat and sucanat instead of brown sugar.

    Thanks for sharing!!

    • 11

      says

      He totally will, Allison!! He won’t even know it’s in there, he’ll just think it’s cake! Us moms are so sneaky… ;) Thanks for stopping by!!

  3. 12

    says

    This cake looks and sounds really great, especially with the spices and pecans. I’ve started cooking more with coconut oil but have yet to make a baked good with it, so I’m looking forward to trying this. Pinned!

    • 19

      says

      Hi Alicia! Just use the directions on the package and you’ll be good to go! Let me know if you have any other questions!

  4. 20

    Dana Kirkmeyer says

    Jen, Is the coconut oil an absolute must? I have someone with an alergy to coconut. Can I substitute vegetable oil instead? I love the look of this cake, and want to try it. Thanks.

    • 21

      says

      Absolutely! Go ahead and substitute vegetable or canola oil for the 1/3 cup and then you can use either a Tbsp. of butter or a Tbsp. of vegetable oil for the brown sugar topping. Let me know how it turns out! Thanks!

    • 23

      says

      Hi Angela – I think you could get away with not using the pecans. Just putting the brown sugar/coconut oil topping might taste delicious on its own. Let me know if you give it a try and how you like it! Thanks for stopping by!

  5. 24

    Margie says

    Hi there, the recipe looks great….but one question: when you say cooked oatmeal, what do you mean? and what do you cook it with? milk or water? do you add anything?
    Can you just add the oatmeal raw?
    Thanks

    • 25

      says

      Hi Margie! I just got your email but thought I would answer on here just in case others had the same question. You can either buy a box of instant packets or a container of oatmeal. Cook up one serving per directions on packet or container. I usually use water but you can use milk if you’d like too. The directions on my quick oats box says to cook 1 cup water with 1/2 cup dry oats and cook in the microwave for 1 minute 30 seconds. That gives you a little more than one cup. Just measure out one cup of that cooked oatmeal and use it in your recipe. Does that make sense? Please let me know if you have any other questions. Thanks!!

  6. 26

    Laura C says

    Absolutely delicious! I replaced the batter coconut oil with Greek yogurt. Also, I baked 1/2 recipe for 20 minutes in a loaf pan. Perfect! My 8yo daughter had two slices already!

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