BAKED OATMEAL CAKE

This is a great recipe for serving a crowd, especially if you have gluten-free people in your crowd (make sure to use gluten-free oats). Makes 12 generous portions. 

​

Ingredients

​

• ½ cup vegetable oil

• ½ cup walnut oil (or just use a full cup of vegetable oil)

• 1 stick of butter, melted

• 1 ½ cups sugar

• 5 large eggs

• 1 tablespoon cinnamon

• 2 teaspoons baking powder

• 1 ½ teaspoons salt

• 1 teaspoon vanilla extract

• 2 ¾ cups half and half

• 6 cups thick-cut rolled oats (not quick cook)

​

Directions

​

• Combine the oils, butter, sugar, eggs, cinnamon, baking powder, vanilla, salt, and half and half in a mixer and beat until well combined. Mix in the oats.

• Pour the mixture into well-greased 9 x 13 glass baking dish (I usually forget to grease the baking dish, and it doesn’t seem to matter much), cover, and chill in the refrigerator for 8-10 hours.

• Preheat oven to 350. Let the oatmeal cake come to sit at room temperature for at least 30 minutes.

• Bake, uncovered, for 45 minutes or so, until lightly brown on top.

• Serve with strawberry-rhubarb sauce, or strawberry-ginger sauce, or whatever your favorite fruity sauce might be. You can also top with fresh strawberries, whipped cream, or whatever your heart desires.

​

Additional Information

​

• This freezes and rewarms easily in a 300-degree oven.