Oatmeal Cake…Delicious and Guilt Free

posted by Jennifer

I am a big oatmeal cookie fan. And my mom makes some of the best oatmeal cookies around! I may share that recipe on my blog at some point, but they aren’t what you call clean. This cake is a good alternative to those cookies. This cake is is made with gluten free and wheat free ingredients. So you can eat this cake and not feel like you are completely cheating! This cake can be used as a dessert or even a breakfast bread. That glaze is what makes it so moist and delicious! Straight out of the oven is the best time to indulge, or you can heat it up for about 10 seconds in the microwave the next  day to get the same effect! You’ll have to try it out for yourself. You will not be disappointed!

Oatmeal Cake

  • 1 cup whole oats
  • 1 stick butter
  • 1 1/4 cup boiling water
  • 1 3/4 cups Truvia Baking Blend (Can also use splenda)
  • 2 eggs
  • 1 1/3 cup oat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon ( I add a tad more usually)




  • 3/4 stick butter
  • 1/4 cup coconut milk
  • 1/2 cup Truvia Baking Blend ( or splenda)
  • 1 tsp vanilla
  • 3/4 cup chopped pecans
  • 3/4 cup unsweetened coconut

Preheat oven to 350 degrees. Bring water to a boil. Pour the water over the oats and the butter and let stand for 5 minutes. While the oats and butter is sitting, mix all the other ingredients together in a separate bowl. Add the butter oat mixture to the other ingredients. Stir ingredients until all moistened. Pour mixture into either a cake pan, bundt pan, or sometimes we make mini muffins out of this. If you decide to make a cake bake for 30 minutes. If you decide to do muffins or mini muffins cut the time in half. You just want the cake to be cooked through the middle.

For the topping

Mix all ingredients except pecans and unsweetned coconut together and bring to boil for 2-3 minutes. At this point you have the option to sprinkle the baked cake with pecans and coconut (as pictured). Pour topping mixture over the cake and brown under the broiler for about 2 minutes. Or you can put 3/4 cup unsweetened coconut and 3/4 cup chopped pecans on a baking sheet and roast under the broiler until the coconut is lightly golden, then sprinkle on cake. Like mentioned the pecan and coconut topping is optional. Depending on our mood we sometimes use it and other times don’t. Sometimes we just pour the liquid mixture over it and leave out the pecans and coconut. Either way its absolutely delicious!


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1 Comment

  • Donna Tally says:

    I just read about your and Stran’s new blog site in his article in the February issue of The Cowboy Sports News. I am new to blogging,this is my first time. I can’t wait to bake the oatmeal cake for my family! I am so excited to be able to get to know you and your family better through this site! I have admired yall’s clothing and accesories in the western clothing catalogs that I receive in the mail.I really,really want one of the purses that you design!!! My birthday is in May so I will hint to my husband and kids! Thank you both for taking the time to share yourselves and your beliefs. Sincerely, Donna Tally

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