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Chocolate Chocolate and More!

Welcome to my baking adventures.

May 18, 2016

Caramel Coconut Pecan Oatmeal Cake

Breakfast never tasted so good! Old fashioned Caramel Coconut Pecan Oatmeal Cake made with just a handful of ingredients you already have on hand!
Breakfast never tasted so good! Old fashioned oatmeal cake made with just a handful of ingredients you already have on hand!

You know that saying “Breakfast is the most important meal of the day” ? I not one to agree with it unless we’re talking cake for breakfast! I’m always up for that!

And if we’re talking an easy peasy old fashioned oatmeal cake packed with warm spices and topped with a caramel nutty frosting, well, that’s my love language!

Oatmeal is by far my favorite breakfast. May it be topped with fresh or dried fruit, packed with nuts and a few chocolate shavings for good measure, 5 out of 7 days that’s how I start my day.

The rest of the week, well, it’s cake or cookie time! Breakfast never tasted so good! Old fashioned oatmeal cake made with just a handful of ingredients you already have on hand!

This oatmeal cake has been in my family for a couple of years. I found it on one of those recipe cards that has the writing barely noticeable. You can tell it’s been handed down for many generations and made lots of people happy. Yes, a bite of this cake can make you grin from ear to ear.

You know what makes me smile even more? Telling myself this is a healthy cake (don’t burst my bubble) I mean it’s packed with oatmeal. Oatmeal is good for you, right? And it calls for whole wheat flour. Totally healthy!

In addition to the oats, you’ll also need a couple of ingredients i can guarantee you already have in your fridge/pantry – butter, eggs, brown sugar, whole wheat flour, all-purpose flour, cinnamon and nutmeg.

The warm spices can be replaced with your favorite – I’ve used ground ginger, cloves, allspice. Or add vanilla extract. You can’t go wrong!

Breakfast never tasted so good! Old fashioned oatmeal cake made with just a handful of ingredients you already have on hand!

The process is very easy! You don’t even need to bring out the stand mixer!  Soak the oats,  mix it with the egg and sugar. Stir in the flour and spices and dump the cake into a baking pan. Doesn’t that sound easy?

The caramel sauce on top is my favorite! I could eat it with a spoon and call it breakfast! Butter is mixed with brown sugar for that caramel flavor and with a spatula fold in coconut flakes and pecans. Spread it over the cake.

The hardest part? Waiting for the Caramel Coconut Pecan Oatmeal Cake to cool down!

Yield: one 11X7" baking dish

Oatmeal cake

Oatmeal cake
Prep Time 15 minutes
Cook Time 40 minutes

Ingredients

Cake

  • 1 1/4 cups water
  • 3/4 cup old fashioned rolled oats
  • 1/4 cup butter, diced
  • 1 egg, lightly beaten
  • 3/4 cup brown sugar
  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • pinch of salt

Sauce

  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 1/4 cup half and half or whole milk
  • 1 cup sweetened coconut flakes
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extrcat

Instructions

  1. Heat the oven to 350F. Lightly grease an 11X7" baking dish. Set aside.
  2. In a small saucepan bring the water to boil. Add the oats and 1/4 cup butter.
  3. Cook for 5 minutes over low flame stirring occasionally. Remove from the heat.
  4. In a mixing bowl add the egg and the 3/4 cup brown sugar. Stir to combine.
  5. Spoon the oat mixture into the mixing bowl over the egg. Stir to combine.
  6. Gently fold in the flours, baking soda, cinnamon, nutmeg and salt.
  7. Spoon the cake batter into the prepared baking dish. The batter is really thick.
  8. Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven, turning the broiler on.

While the cake is baking, make the sauce.

  1. In a medium saucepan melt the remaining 1/4 cup butter. Stir in the brown sugar and half and half and stir until combined.
  2. Remove from the heat and fold in the coconut flakes, pecans and vanilla extract.
  3. Spoon the sauce over the warm cake.
  4. Return to the oven and broil for an additional 5 minutes or until the sauce starts to bubble.
  5. Remove from the oven and let cool completely in the pan.
  6. Serve warm or at room temperature.
© Karen Aromatorio
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Filed Under: Cakes Tagged With: cake, caramel, Caramel coconut pecan oatmeal cake, coconut, oatmeal, Pecan

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Reader Interactions

Comments

  1. Julianne @ Beyond Frosting says

    May 21, 2016 at 10:41 pm

    This is calling my name!

  2. Kathleen says

    May 22, 2016 at 6:08 pm

    Can “quick cooking” oats be used? That is all we use in our house.

    • Gail Dickinson says

      May 23, 2016 at 9:17 am

      Yes, you can use quick cooking oats.

  3. Wendy says

    May 30, 2016 at 1:50 pm

    Can I just use all-purpose flour instead of the whole wheat flour?

  4. Vicki says

    May 30, 2016 at 3:30 pm

    If one doesn’t have whole wheat flour, can all purpose flour just be used? Also, what about unsweetened coconut? Heavy cream in lieu of half-and-half? Thanks, this looks delicious.

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We are a family that loves baking, good food, good times spent with family and friends, and exploring new places. Many of our most cherished family times have been cooking together in the kitchen at holidays or family gatherings. We invite you into our kitchens to share our love of all things chocolate and more (other desserts and even some healthy options). Read More

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