Honey Oatmeal Cake
Indulge in the wholesome sweetness of our Honey Oatmeal Cake—a moist, tender treat that’s as comforting as it is delicious. This easy-to-make dessert features old-fashioned rolled oats softened in boiling water, giving the cake a hearty texture and rich flavor. Sweetened with natural honey and brown sugar, and spiced with a pinch of cinnamon, this cake strikes the perfect balance between rustic charm and satisfying sweetness. Optional add-ins like chopped nuts and shredded coconut bring customizable crunch and depth to every bite. With just 15 minutes of prep time and a simple, one-bowl mixing method, this fragrant cake is ready to bake to golden perfection in under 40 minutes. Serve it plain for an everyday indulgence or elevate it with a dollop of whipped cream or a drizzle of honey for special occasions. Perfect for breakfast, dessert, or a midday snack, this Honey Oatmeal Cake will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup boiling water
- 0.5 cup unsalted butter
- 0.5 cup honey
- 0.5 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- 0.5 teaspoon salt
- 0.5 cup chopped nuts (optional)
- 0.5 cup shredded coconut (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, combine the rolled oats and boiling water. Stir well and let the mixture sit for 10 minutes to allow the oats to soften.
In a large mixing bowl, cream together the unsalted butter, honey, and brown sugar until light and fluffy using a hand or stand mixer.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gently fold the dry ingredients into the creamed mixture, alternating with the softened oats. Mix until just combined; do not overmix.
If desired, stir in the chopped nuts and shredded coconut for added texture and flavor.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice into squares or rectangles and serve. Enjoy your Honey Oatmeal Cake plain, or with a dollop of whipped cream or a drizzle of honey!
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.7 g | 228% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 433.3 g | 158% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 209.3 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 319 mg | 25% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1911 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
