Photo: Karry Hosford
Yield
12 servings (serving size: 1 square)

Soak steel-cut oats in buttermilk to soften them but still preserve a nice crunch. This cake makes a great afternoon snack or, with a maple syrup glaze, dessert.

How to Make It

Step 1

Combine buttermilk and oats; cover and refrigerate 8 hours.

Step 2

Preheat oven to 375°.

Step 3

Lightly spoon flours into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt, stirring with a whisk.

Step 4

Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat until well blended. Stir in oat mixture; beat until well blended. Add flour mixture, beating just until moist.

Step 5

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Cut into squares. Garnish with powdered sugar, if desired.

Ratings & Reviews

lesliefo's Review

EttainYork
September 06, 2013
Per other comments, added cinnamon & pecans. I also subbed maple syrup for the brown sugar (with appropriate adjustments) and whole wheat pastry flour for the regular flour. Warm out of the oven it reminded me of bread pudding. You could make it completely yummy by adding fruit and a whisky or bourbon sauce, but it is nice as is for being healthy-ish. My picky 6 yr old did not agree.

CJLang's Review

GretchenMN
November 23, 2009
WOW!!! LOVED this recipe! I added dried sour cherries and pecans the first time and the cake lasted one day. The next day (literally!) I added fresh blueberries and fresh diced bananas -- WOW!!!! Both ways are incredible...the steel cut oats create a wonderful texture -- chewy, nutty... This is a regular snack for my middle school children!

stellacorona's Review

apshine
April 17, 2013
loved this recipe! not too sweet.... made as written with no added topping. will make again. served to a group of musicians and received good comments.

groenwald1's Review

Terrylady1
August 21, 2011
Delicious! As per other reviewers' suggestions, added 1/3c chopped pecans to the top (coated w/ a touch of oil and brown sugar). Also added 1/2tsp coconut extract and 1/4 c coconut flakes as an experiment. Cinnamon would be a nice addition, too... I do think it would be bland without any flavor additions. It had an excellent texture and made a great, well-proportioned snack! (mine finished baking like 5 min early, but my oven tends to be on the hotter side)

GretchenMN's Review

CJLang
February 07, 2011
I use 1-minute oatmeal and don't soak it. I also use half wheat germ and half all-purpose flour. This is a perfect snack cake, not overly sweet, moist, good serving size. We've made this several times.

kspoon's Review

Reg1003
January 30, 2011
I thought these were really good and a great way to use leftover buttermilk. I think they need the confectioner's sugar and I added cinnamon to the recipe and chopped pecans on top. Delicious!

Terrylady1's Review

lesliefo
October 02, 2010
I didnt enjoy this recipes as is. I do think it need some flavor improvement.

KelliAnne's Review

kspoon
April 14, 2010
Wow I cannot believe how delicious this is. It is going to be a great snack/breakfast. I add chopped pecans to the top and a little cinnamon in it. Love this texture. Will make often.

BiggDaddy's Review

groenwald1
December 28, 2009
I have a 3yr old and 19 mo. old and they both love this as a snack. I used Splenda brown sugar and light Land o Lakes spreadable butter with canola oil and they turned out great. I think the next time I will make them as muffins instead of a cake and add some dried fruit. To those that cannot find oat flour take dried oats and run in food processor until you have flour.

apshine's Review

KelliAnne
September 03, 2009
What did I get wrong? The reviews for this a great, but I thought the bars tasted like day-old pancakes. Maybe I messed it up somehow, but I don't even feel like they're worth trying again.