Oatmeal Breakfast Cake

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!

• Ready In: 55 mins
• Serves: 16

Ingredients

• 1  cup all-purpose flour
• 1  cup old-fashioned oatmeal
• 1  cup graham cracker crumbs
• 3⁄4 cup brown sugar, packed
• 1⁄3 cup granulated sugar
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon salt (I omitted)
• 1⁄2 cup  vegetable oil (I used light olive oil)
• 1  cup buttermilk
• 3  eggs (I substituted with egg beaters)

Directions

1. Preheat oven to 350*.
2. Coat a 12 cup bundt pan with cooking spray.
3. Combine flour, oats, crumbs, sugars, baking powder, baking soda, cinnamon and salt.
4. In separate bowl, whisk together oil, buttermilk and eggs.
5. Add buttermilk mixture to dry ingredients and whisk until combined.
6. Pour batter into prepared pan.
7. Bake 40 minutes or until wooden pick inserted in the center comes out clean.
8. Cool on a wire rack for 5 minutes.
9. Remove from pan; cool completely on wire rack.