Oatmeal Cake – A light, whole-grain coffee cake spiced with cinnamon and nutmeg and finished with a pecan and brown sugar topping.
I’m happy to say that I found a coffee cake recipe that isn’t loaded with fat, and actually tastes good. Can you believe it?! I first saw a recipe for Oatmeal Coffee Cake on Yummy, Healthy, Easy, and I was intrigued by the fact that the cake included cooked oatmeal in it. I’m always on the lookout for healthier sweets for my family, so I knew I had to give this recipe a try. Plus, who wouldn’t prefer to eat their morning bowl of oatmeal in cake form?
In addition to oats, the cake also has white whole wheat flour in it, which provides additional whole grains. Applesauce and coconut oil provide moisture, and cinnamon and nutmeg provide the perfect amount of spice. This cake is dairy free too – you won’t miss the butter!
This cake is great for breakfast or dessert, and I love it mid-afternoon with a cup of coffee or tea. If you’re looking for a sweet treat that you don’t have to feel guilty about, this is an excellent option. You can have your cake, and eat it too! 🙂
Light Oatmeal Spice Cake
A light, whole-grain coffee cake spiced with cinnamon and nutmeg and finished with a pecan and brown sugar topping.
- 1/3 cup coconut oil melted
- 3/4 cup brown sugar lightly packed
- 2 eggs
- 3/4 cup plain cooked oatmeal slightly cooled (see note)
- 1/3 cup unsweetened applesauce
- 3/4 cup all purpose flour
- 3/4 cup white whole wheat flour see note
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 tablespoon coconut oil melted
- 1/2 cup chopped pecans
- 3 tablespoons brown sugar packed
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350°F. Butter or spray an 8x8 pan with cooking spray.
- In a large bowl, whisk together 1/3 cup of coconut oil and brown sugar. Add eggs, oatmeal, and applesauce, and whisk to combine.
- In a separate bowl, combine flours, salt, nutmeg, cinnamon, and baking soda. Pour the dry ingredients into the oatmeal mixture and stir until just combined. Be careful not to over mix. Pour into the prepared pan.
- For the topping: In a small bowl, combine coconut oil, pecans, brown sugar, and cinnamon. Mix until thoroughly combined and the oil has moistened all the brown sugar. Sprinkle over the top of the cake.
- Bake for 25-30 minutes (mine took 28 minutes). The cake is done when a toothpick inserted into the center comes out without raw batter on it. Be careful not to over bake. Cool in the pan on a wire rack.
Oatmeal: Follow the directions on your package to prepare the oatmeal. I have made this cake with old fashioned oats and steel cut oats. Make sure that your oatmeal is creamy when adding it to the batter. If using leftover oatmeal that has been refrigerated, you might need to whisk in a splash of water to thin it out if it has thickened up.
If you don't have white whole wheat flour, you can use 1 1/2 cups (total) all purpose flour.
This recipe was adapted from Yummy, Healthy, Easy