April 25, 2013

Oatmeal Breakfast Cake

Once again a yummy recipe floating around on Facebook. I doubled the original recipe since I needed to feed 7 people. It was pretty sweet, as in almost too sweet, not sweet as in cool. When I make it again we're going to make it as muffins. Instead of making a frosting, we've also decided to mix in the pecans and coconut.

1 cup quick cooking oatmeal
1½ cup boiling water
1 cup sugar
1 cup brown sugar
1-1/3 cup flour
1 tsp salt
1 tsp baking soda
2 egg
1 tsp vanilla
½ cup of butter
Alternate recipe: Instead of making a frosting, mix in pecans, coconut, and vanilla. Cook as directed, but do not frost.

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients in a bowl,then stir in the cooked oatmeal. Grease and flour a 9×13 pan. Pour batter into pan and bake at 350 for ~40 minutes.

Coconut Pecan Crumble:
6 tbsp melted butter
2/3 cup brown sugar
1 cup sweetened shredded coconut
1 cup chopped nuts
4 tbsp milk
Combine all ingredients and mix thoroughly. Carefully drop crumble over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

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