¾cupplain cooked oatmealslightly cooled (see note)
⅓cupunsweetened applesauce
¾cupall purpose flour
¾cupwhite whole wheat floursee note
¼teaspoonsalt
½teaspoonground nutmeg
1 ½teaspoonsground cinnamon
1teaspoonbaking soda
Topping:
1tablespooncoconut oilmelted
½cupchopped pecans
3tablespoonsbrown sugarpacked
½teaspoonground cinnamon
Instructions
Preheat oven to 350°F. Butter or spray an 8x8 pan with cooking spray.
In a large bowl, whisk together ⅓ 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.
Notes
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 ½ cups (total) all purpose flour. This recipe was adapted from Yummy, Healthy, Easy