A light, whole-grain coffee cake spiced with cinnamon and nutmeg and finished with a pecan and brown sugar topping.
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