Pecan Oatmeal Coffee Cake – because apparently, your morning coffee needs a reason to exist. This cake brings together oats and pecans to create a surprisingly healthy, yet indulgent, treat. With a texture that says “breakfast,” and flavor that screams “please have more,” it’s the perfect choice for anyone who thinks “cake for breakfast” is a revolution. Oats? Healthy. Pecans? Fancy. Together? A delightful way to sabotage your diet in the best way possible. If you think oatmeal is boring, think again – this cake will change your tune, one bite at a time.
Pecan Oatmeal Coffee Cake
This Pecan Oatmeal Coffee Cake combines oats, cinnamon, and crunchy pecans for a surprisingly decadent yet breakfast-appropriate treat.
Ingredients
For the Cake:
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup butter softened
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
For the Topping:
- 1/4 cup chopped pecans
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a bowl, combine oats, flour, baking powder, baking soda, and cinnamon.
- In a separate bowl, beat butter and brown sugar until creamy. Add eggs and vanilla.
- Mix in the dry ingredients with buttermilk. Stir in chopped pecans.
- Pour batter into the prepared pan.
- In a small bowl, mix topping ingredients and sprinkle over the cake.
- Bake for 35 minutes or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Iron: 8%
- Calcium: 6%
- Potassium: 4%
- Vitamin B6: 10%
Additional Notes
- For extra flavor, add a pinch of nutmeg or drizzle honey over the cake after baking.
- The cake stays fresh for up to 3 days in an airtight container.
- For a dairy-free option, swap the butter for coconut oil and use almond milk instead of buttermilk.
