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.
1 1/2 cups buttermilk
1/2 cup steel-cut oats
1/2 cup oat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1 tablespoon powdered sugar (optional)
How to Make It
Combine buttermilk and oats; cover and refrigerate 8 hours.
Preheat oven to 375°.
Lightly spoon flours into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt, stirring with a whisk.
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.
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.
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.
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!
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)
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.
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.