Prep 15 mins
Cook 40 mins
I clipped this from the newspaper, gave it a try and it's delicious! Very moist and flavorful, it could be served any time! After making it the original way first, I then tried it adding chopped walnuts and raisins and it was really good too! You could even drizzle it with a confectioners icing to dress it up. People are so creative, you could probably add just about anything to call it your own! :) Freezes well too!
- 236.59 ml all-purpose flour
- 236.59 ml old-fashioned oatmeal
- 236.59 ml graham cracker crumbs
- 177.44 ml brown sugar, packed
- 78.07 ml granulated sugar
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml ground cinnamon
- 2.46 ml salt (I omitted)
- 118.29 ml vegetable oil (I used light olive oil)
- 236.59 ml buttermilk
- 3 eggs (I substituted with egg beaters)
- Preheat oven to 350*.
- Coat a 12 cup bundt pan with cooking spray.
- Combine flour, oats, crumbs, sugars, baking powder, baking soda, cinnamon and salt.
- In separate bowl, whisk together oil, buttermilk and eggs.
- Add buttermilk mixture to dry ingredients and whisk until combined.
- Pour batter into prepared pan.
- Bake 40 minutes or until wooden pick inserted in the center comes out clean.
- Cool on a wire rack for 5 minutes.
- Remove from pan; cool completely on wire rack.
Per DH's instruction I am giving this 5 stars :). His logic: contains oatmeal (1 star), graham crackers (2), yummy bundt-pan crust (3), blueberries (4 had some frresh and added 'em), and cake for breakfast (5). LOL these are a few of his favorite things! I omitted the white sugar and added the berries and 1 t vanilla, and used applesauce like Maito and egg sub for 2 of the eggs. This is a great base recipe that you can alter according to your mood--coconut and coconut extract, dried cherries and almond extract...you get the idea. Thanks for posting! Made for Healthy Choices 2008.
Just made this earlier today and I found it to be really similar to banana bread, only without a banana flavor. It was easy and quick and I will definitely make this again. I was thinking I might add some pumpkin puree sometime too. I did add the walnuts like you suggested in your intro, and white whole wheat flour. Thanks for a good standby recipe.
I knew I'd enjoy this cake since I recently made Graham Cracker Pancakes (By Elaine Ann) and loved them. I used quick oatmeal since that's what I had on hand. The oatmeal's nubbiness fooled me into thinking I was eating coconut (which I love) but without the calories. We've been enjoying this for breakfast, snacks, and dessert. Mine turned out just like the photo, too! Thanks Marlene, for posting. Roxygirl