Honey Oatmeal Cake Recipes

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HONEY OATMEAL CAKE



Honey Oatmeal Cake image

This recipe was given to me by a dear friend. It is very easy to make and higher in fiber than most cakes.

Provided by PaulaG

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 cups boiling water
1 cup rolled oats
1/2 cup butter
1 1/2 cups honey
2 eggs
1 teaspoon vanilla
1 3/4 cups whole wheat flour
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 13 x 9 x 2 inch non-stick cake pan with cooking spray.
  • Pour boiling water over oats and 1/2 cup butter and allow to rest for 20 minutes.
  • Mix together the honey, eggs and vanilla.
  • Add to oatmeal mixture.
  • Combine flour, baking soda, salt and spices.
  • Add to other ingredients.
  • Bake for 30 to 40 minutes.
  • Allow to cool completely in pan.

Nutrition Facts : Calories 296, Fat 9.3, SaturatedFat 5.3, Cholesterol 55.6, Sodium 319.8, Carbohydrate 52.5, Fiber 3, Sugar 35.1, Protein 4.8

HONEY-GLAZED BUTTERMILK OATMEAL COFFEE CAKE



Honey-Glazed Buttermilk Oatmeal Coffee Cake image

Make and share this Honey-Glazed Buttermilk Oatmeal Coffee Cake recipe from Food.com.

Provided by Pinay0618

Categories     Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 18

1/2 cup honey
1/3 cup butter, melted
2 tablespoons light corn syrup
2 teaspoons finely shredded lemon peel
4 teaspoons lemon juice
1/2 cup chopped pecans
1 1/2 cups rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk (see note) or 2/3 cup sour milk (see note)
2 eggs, lightly beaten
1/4 cup butter, melted
1 1/2 teaspoons vanilla
honey (optional)

Steps:

  • Generously grease a 9x9x2-inch baking pan. In a small bowl, combine 1/2 cup honey, 1/3 cup melted butter, corn syrup, lemon peel and lemon juice. Stir in 1/2 cup chopped pecans. Pour into prepared pan; set aside.
  • For cake: In a blender or food processor, blend or process oats until finely ground. Transfer to a large bowl. Stir in flour, brown sugar, 1/2 cup pecans, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients. In a medium bowl, combine buttermilk, eggs, 1/4 cup melted butter, and vanilla. Add the milk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
  • Spoon batter evenly over honey mixture. Bake in a 375 degree F oven about 25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and immediately invert cake onto a serving plate. Cool about 10 minutes. Serve warm drizzled with additional honey, if you like.

Nutrition Facts : Calories 457.7, Fat 22.9, SaturatedFat 8.9, Cholesterol 73.7, Sodium 389.4, Carbohydrate 60.1, Fiber 3, Sugar 36.3, Protein 6.5

HONEY OATMEAL BREAD II



Honey Oatmeal Bread II image

This is a fine textured bread if the oatmeal is allowed to soak for the full hour.

Provided by Leslie Vaughn

Categories     Bread     Yeast Bread Recipes

Time 3h50m

Yield 20

Number Of Ingredients 10

2 cups boiling water
1 cup rolled oats
½ cup honey
2 tablespoons butter
2 teaspoons salt
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
4 cups bread flour
2 tablespoons honey, warmed slightly
2 tablespoons rolled oats

Steps:

  • In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 31.8 g, Cholesterol 3.1 mg, Fat 1.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 242.1 mg, Sugar 8.8 g

NO-KNEAD HONEY OATMEAL BREAD



No-Knead Honey Oatmeal Bread image

We especially enjoy this tasty bread because we like using honey as a natural sweetener means healthier eating. We use the bread for both toast and sandwiches. It's lovely during the holidays, too-or, for that matter, anytime! -Janice Dancer, Williamstown, Vermont

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 9

2 cups water, divided
1 cup rolled oats
1/3 cup butter, softened
1/3 cup honey
1 tablespoon salt
2 packages (1/4 ounce each ) active dry yeast
1 large egg, room temperature
4 to 5 cups all-purpose flour
Melted butter, optional

Steps:

  • In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat remaining water to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide evenly between 2 greased 8x4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, 35-40 minutes. Using a sharp knife, make a shallow slash down the center of each loaf. , Bake at 375° until golden brown, 40-45 minutes. Remove from pans to wire racks to cool. If desired, brush with melted butter.

Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 325mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

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