Tuesday, July 2, 2013

Soaked Cinnamon-Topped Oatmeal Coffee Cake


This is just a quick breakfast I made the other day so my family was not left again asking:  "What is there to eat for breakfast?"  Yes, the milking schedule in the morning is still a bit rough, and with another busy day ahead filled with lots of other things that needed to get done - this breakfast that I had time to prep before I went to bed the night before - and then finish quick in the morning thus leaving it to bake while I headed out to the barn, was perfect. 

Here is what you need to make the cake:
  • 3 cups freshly milled soft whole wheat
  • 3/4 cup SUCANAT
  • 3 cups old fashioned oats
  • 1/2 cup grape seed oil
  • 3 large eggs (or 4 to 5 medium eggs)
  • 3 cups milk
  • 2 Tablespoons baking powder
  • 1 1/2 teaspoons salt

And, here are the ingredients for the topping:
  • 6 Tablespoons SUCANAT
  • 2 Tablespoons freshly milled soft whole wheat flour
  • 1 Tablespoon cinnamon
  • 1 Tablespoon melted butter

The night before, mix together the flour, SUCANAT, oats, oil, eggs, and milk.  Soak, covered, until morning.



In the morning, mix in the baking powder and the salt.


Pour into an 11x14 oiled dish.

Mix together the toppings and sprinkle over the top of the batter.


Bake at 350 degrees Fahrenheit for 1 hour, or until center is completely cooked.


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