This one was a great recipe from Deborah Madison’s Vegetarian Cooking for Everyone. Delish! I only made it (honestly it was before the holidays and I forgot to post the photos) because I wanted some breakfast cake, but didn’t want to go shopping. Well, look no further. This one was so short, I will include the recipe. Moisty!!!
1 cup rolled oats, preferably noninstant
1/4 pound (1/2 cup) butter
1 cup light brown sugar, packed
2 eggs at room temperature
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups flour
1 cup Pecan Streusel, which is just your choice of nut (I used almonds), sugar, butter, cinnamon, nutmeg, and a 1/2 cup flour all crumbled together
Preheat the oven to 375 degrees. Spray or butter and flour a 9 x 12 inch baking dish.
Pour 1 1/2 cups boiling water over the oats and set them aside. Cream the butter and sugar until light and fluffy, then add the eggs one at a time. Scrape down the bowl and continue beating until the mixture is smooth, then add the vanilla, cinnamon, and oats. Combine the dry ingredients and stir them in with a rubber scraper or wooden spoon. Pour into the prepared baking dish, cover with streusel, and bake until a skewer comes out clean – about 35 minutes.
