Years ago, before I had my children, someone introduced me to Cinnamon Oatmeal Cake. It’s a delicious and inexpensive snack treat, breakfast item and dessert.
Now as a mom, I find I can create many variations depending on what I have on hand.
For example, as a mom of a toddler, I have a huge stock of baby oatmeal and baby food on hand. What do you do with that? Make a cake that is irresistible!
Here’s the basic recipe for Oatmeal Cake from Hillbilly Housewife.com
1 cup quick cooking oats
1 ½ cups hot water
1 cup white sugar
1 cup brown sugar
½ cup oil
1 1/3 cups self rising flour
1 teaoon baking soda
1 teaspoon cinnamon
Pour hot water over oats and let stand. Mix sugars, flour, baking soda and cinnamon. Add eggs and oil. Add oatmeal mixture. Mix well. Pour into a greased 13 x 9 inch pan and bake at 350 degrees F. until done (toothpick inserted in the center comes out clean) (about 45 minutes).
You can add frosting you’d like, but it’s better without. I cover the pan when the cake is almost cool. It makes the top nice and gooey.
- Use 1 cup of baby oatmeal in place of regular oats and 3 jars of baby fruit ( any flavor) in place of the water
- Bake in a bundt pan, decorative cake mold, bread loaf pan or make muffins out of this mixture!
There are many benefits to using oats and oatmeal. For one, oatmeal is very cheap and can be very filling. Also, studies show that eating a diet rich in oats, oatmeal, wheat and barley may help regulate blood sugar, reduce the risk of several chronic health disorders and aid in weight loss.
For our family, this oatmeal cake has not only become a staple snack, breakfast and dessert item on our menu, but it’s also been a way for us to use what we have on hand, save money, eat healthier and be a little more creative in the kitchen! Give it a try.