Whole Wheat Oatmeal Pound Cake Recipes

WHOLE WHEAT OATMEAL POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a loaf pan. In a large bowl.
• Whisk together the dry ingredients (first 5).
• Add the milk, margarine, and eggs, mixing just until combined.
• Fold in the raisins and pecans. Bake for 50 minutes, then test with a long skewer inserted in the center, if it comes out clean it is done. If it isn't, cover with foil and bake for 10 minutes longer and check again.
• Let cool a few minutes and unmold.
• Serve warm or at room temperature.

WHOLE WHEAT OAT POUND CAKE

Steps:

• Preheat oven to 350.
• Spray 10 inch pan with oil.
• In bowl, combine all dry ingredients.
• In another bowl combine all wet ingredients and mix well.
• Pour into bowl with dry ingredients and mix thoroughly.
• Spoon into 10 inch pan.
• Bake 45 minutes.
• Let cool and serve.
• Enjoy.

OAT WHOLE WHEAT BREAD

Steps:

• Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
• Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
• Grease 2 8x4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover 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 until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

OATCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
• Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
• Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

MY BEST OATMEAL CAKE

Steps:

• Place oats in a small bowl; add boiling water. Let stand for 20 minutes. , In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined. , Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

WHOLE WHEAT POUND CAKE

Steps:

• Preheat oven to 350°F.
• Mix sugar, honey, butter, eggs, yogurt and vanilla in bowl.
• Stir to mix ingredients well.
• Add flour and baking powder alternately with milk.
• If adding fresh fruit or carob chips or chocolate chips, or whatever, add now.
• Mix well.
• Spoon batter into greased mini loaf pans or one larger one.
• Bake for approximately 50 -70 minutes (I don't remember the exact time it took).
• Check with toothpick for doneness; they will get golden brown on top.
• Cool for 20 minutes to eat warm or cool to room temp then place in fridge, covered.

WHOLE WHEAT OATMEAL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

SCRUMPTIOUS WHEAT POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Combine sweetener and margarine in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs one a time, scraping down the bowl after each addition. Beat in 2 cups flour and creamer. Add goat milk and vanilla extract; beat well.
• Mix remaining 2 cups flour with baking powder and salt in a bowl. Add to the sweetener mixture; mix well until smooth. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Cool in the pan for 20 minutes per inverting onto a cake dish. Drizzle honey on top.

HONEY OATMEAL CAKE

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.

WHOLE WHEAT, OATMEAL, AND BANANA PANCAKES

Steps:

• Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
• Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

OATMEAL WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
• Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

WHOLE-WHEAT APPLE CAKE

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine the apples, 1/2 cup light-brown sugar, ground cinnamon, and ground cloves, and set aside. Sift together the flours, baking soda, baking powder, and salt into a medium bowl, and set aside. Butter a 9-inch spring-form pan, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 4 minutes. Add the eggs, one at a time, until well combined. Add the vanilla extract, and combine. Add the reserved flour mixture and yogurt, and stir just until well combined. Fold in 2/3 of the reserved apple mixture. Spoon half the batter into prepared pan. Sprinkle remaining apples evenly over batter. Top with remaining batter, and smooth with a spatula. Sprinkle top with remaining 1/4 cup brown sugar. Bake until golden brown and a cake tester comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Cover with foil after 45 minutes of baking. Cool 20 minutes before releasing from the pan.