Description
A soft and moist oatmeal cake infused with warm cinnamon and topped with crunchy nuts, perfect for any occasion.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease your 9×13 inch baking pan generously.
- Combine rolled oats and boiling water in a medium bowl, stirring gently. Let it sit for about 20 minutes.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract to the sugar mixture and mix well.
- Stir in the soaked oats, making sure to incorporate everything evenly.
- In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- If using, fold in the chopped nuts.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow to cool completely before slicing and serving.
Notes
You can prepare the batter a day in advance and refrigerate it before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg