Mom is Great! She Gives Us Breakfast Cake!

breakfast_cake_3

 

You know that song right? Dad is great, he gives us chocolate cake!  It’s an old Bill Cosby comedy thing. Matt sings this song everytime I make this for breakfast! Anyway…

This is a super easy breakfast that can be made ahead of time…or made fresh the morning you plan to eat it. I adapted my Giant Breakfast Cookie recipe to make this cake, and it’s moist and yummy. Especially with a glass of milk!

“Mom is Great”  Breakfast Cake (yes, I humbly named it myself)Yum

1 cup butter, melted and cooled
3/4 cup buttermilk
2 cups whole wheat flour
2 cups whole rolled oats
¾ cup honey
2 eggs
1 t. sea salt
1 t. baking soda
1 t. vanilla
1 cup raisins, chocolate chips or other dried fruit

Stir together butter, buttermilk, flour and oats in a glass bowl. Cover with a cloth and allow the grains to soak on your counter overnight or for at least 8 hours.

Stir in honey, eggs, salt, baking soda and vanilla. Fold in raisins, chocolate chips or dried fruit.   Pour into a buttered 9×9 inch baking pan. Bake at 350 degrees for 30-40 minutes or until toothpick inserted in the middle comes out clean.

breakfast_cake

Serve warm…serve cold…it’s good either way. Cut into squares and wrapped in plastic wrap, this is a great portable breakfast or snack too!

Who wouldn’t want cake for breakfast? Just watch, your family will be singing to you too if you serve this! “Mom is great! She gives us breakfast cake!”

Hehe…think we should tell ’em it’s good for them?

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Comments

  1. says

    I’m looking forward to making this- sounds similar to my dutch puff recipe from Large Family Logistics. New to your site- enjoying it very much! Thanks!

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  2. says

    I’ve been making your breakfast cookies lately, chock full of dried berries and fresh fruit too. It is so yummy I am not sure I will switch to the cake:)Tomorrow I am having guests for breakfast and am making your Pumpkin Pancakes too. I have the flour soaking as we speak.Thaaaaank you!

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  3. says

    Sounds really good! In fact, I just started soaking my grains so that we can have this for breakfast tomorrow.

    I am really struggling with figuring out what “healthy” means. I have been reading your blog for a while and appreciate the way you use whole grains and natural foods. I was a bit surprised to see a whole cup of butter in this recipe though. Seems like a good bit of fat to me. Can you share with me how you determine if something is “healthy?”

    Thank you.

    [Reply]

  4. says

    Sounds yummy, I will have to try it. Thanks. I am always in the mood for cake of some sort.
    Have you tried it with cream cheese or any other frostings?

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  5. says

    YuMMMMMMMMMMMy!
    You know I’ll try anything and everything with the word ‘cake’ attached. ;-)

    Bet my kids will love it! Can’t wait to try it!

    [Reply]

  6. says

    I can definitely see cake for breakfast working for me to. The rest of the family will just have to deal with the hardship of being fed cake (and cookies) first thing in the morning:)

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  7. Terri-Ann says

    “Bill Cosby Himself” – a must see for all parents! We laughed when we saw it before we had kids, and then found a whole new level of hilarity once we REALLY knew what he was talking about. But of course cake is good for breakfast – it has eggs and milk and flour, all of which are very healthy!

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  8. Tara says

    This sounds great, quick question though. My son has a milk allergy. I have had some success substituting almond or rice milk for cow milk, and oil or Smart Balance for butter in some recipes. Can I subsitute something for buttermilk in this recipe and will it work soaking the grains in non-cow milk? Hoping I can find a way to make this dairy-free for my family!

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  9. says

    Wow…thanks for the Bill Cosby throwback. My sister and I used to watch that special on HBO and laugh till we couldn’t breathe!

    Great recipe…I have a picky eater who has stumped me on breakfast lately.

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  10. says

    I am so glad I stopped by before going to bed. I was already planning on making the breakfast cookies in the morning, but now I am SO trying this instead. How fun and delicious.

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  11. says

    I did make it yesterday morning and it really was very good. We will have this again!

    Don’t use an 8×8 pan (instead of a 9×9 as specified) as I had trouble getting it cooked through.

    [Reply]

  12. says

    Thanks for the great recipe! I made this for my girls this morning and they LOVE it! I added some chopped peaches in addition to the raisins and substituted Agave nectar for the honey. Terrific recipe!

    [Reply]

  13. Amy says

    I made this this morning and it was delicious–the kids were excited to have cake for breakfast. I had to cook it for 50 minutes, though. Don’t know why?

    [Reply]

  14. Kimmie says

    So, when you say “1 cup raisins, chocolate chips or other dried fruit,” do you mean that you consider chocolate chips a fruit? Just wondering…;)

    Kimmie in Fort Worth

    [Reply]

    Danielle Reply:

    LOL…. I have to say I wondered that too! Glad I’m not alone on that one!

    [Reply]

  15. Sharon says

    Wow! I just tried this recipe this past weekend, and my family loved, loved it! It is now my 3 year-old’s favorite breakfast.

    Tamara (#3), you mentioned the healthfulness of so much butter in this recipe. A diet rich in healthy fats is required for so many normal bodily functions, I would hog the comments to begin mentioning them. But for now, here’s a good article:

    http://www.westonaprice.org/foodfeatures/butter.html.

    Enjoy!

    [Reply]

  16. says

    I’m not exactly sure how I came across your blog, but I’m glad I found it! I hopped around the blog and found this recipe because of the Cosby reference. We had this for breakfast this morning and it was delicious!

    I can’t wait to try some of your other traditional recipes.
    Shannon

    [Reply]

  17. says

    Just wondering if this could be adapted to use up leftover oatmeal – I have a few cups in the fridge I would love to do something fun with….what do you think??

    Your blog is a wonderful blessing – thanks so much ;-)

    [Reply]

  18. says

    This sounds lovely! I have been adapting buttermilk recipes lately to make them non-dairy using juice kefir. It works great! Just thought I would share that for any non-dairy folks out there who need a new idea!

    [Reply]

  19. Teresa says

    Replace the butter with an equal amount of applesauce. You will cut the fat right out of your recipe. Seriously – I use applesauce in place of butter in my brownies, cupcakes, regular cakes, ect.

    [Reply]

  20. Christiet says

    Do you happen to know the calorie count on this? I would LOVE to try alot of your recipes but I’m on a diet and need to know the nutritional info.

    [Reply]

  21. says

    I’m seriously going to try this; I get so sick of serving up the same ol’ stuff for breakfast all the time. And hubs really needs something portable.

    Sounds like this recipe also belongs in the “freezes well” section of my box…

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  22. Julie says

    I am so excited! I have everything I need in my kitchen. It’s 11:00 AM right now so I’m planning to the oats today and bake it tonight so it will be ready to eat first thing in the morning when my husband leaves for work. Do you think this would freeze well? I think I may double the recipe and freeze it just to see.

    [Reply]

    Laura Reply:

    Yes, it will do just fine in the freezer!

    [Reply]

  23. Tracy N says

    I made this for company a couple of weeks ago, and I forgot to add the honey. Fortunately, I used chocolate chips and it was sweet enough with them. It was a little dry though.

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  24. Sarah says

    I just made this this morning for my incredibly picky eaters (ages 2 and 4). HUGE hit-thank you! Your blog is so helpful!

    [Reply]

  25. Mary says

    Ok I just realized that one stick of butter (1/2 cup) has 88 grams of fat!!!! Is there a lower fat way to make it? I’m not into low fat foods by any means but butter does contain high amounts of saturated fat which is proven to be unhealthy for your heart.

    [Reply]

    Laura Reply:

    You can substitute applesauce if you want and I think it should work just fine!

    [Reply]

    Suzy Q Reply:

    Actually it’s just the opposite! The rise in heart problems and related diseases spiked with the decrease of consumption of saturated fats and the increase of consumption of poly-unsaturated fats such as margarine, crisco, vegetable oils etc. When you find out how they actually make the hydrogenated oils it’s really nasty and quite unpalatable. I was so excited to find this out! Bring on the butter and cream! We’ve actually been eating a diet focused on full fat foods (butter, cream, etc. and we’ve actually lost weight (for one you feel full a lot faster so you don’t eat near as much!)

    [Reply]

    Meredith Reply:

    I second Suzy’s reply. My family has taken the same approach to fats this entire year and we have all actually lost weight as well and have been much healthier and felt much better. We are not afraid of butter, cream, and whole milk around this house! To me these are a few of life’s God-given pleasures!!

    Brandi Reply:

    what type of butter are u guys using..cause ive working on getting rid of my country crock for that reason :( I love my margrine but I know to be healthier like im trying to do i need to x it out and use real butter..someone pls tell me the best butter to use..thats real..

    Rebecca Reply:

    The only butter I’ve been able to find in stores that isn’t loaded with fake ingredients is Land O’ Lakes all natural. Be careful though, because some of the Land O’ Lakes brand stuff is not butter. The Land O’ Lakes all natural brand I found listed only whipped sweet cream and salt as ingredients.

    Rose Reply:

    Kerrygold butter is the best. We bought ours from Costco.

    Kris Cannon Reply:

    Third That! Add Nourishing Traditions to your recipe book collection. It totally opened my eyes.
    Now, that doesn’t mean slather it on every bite of food, but when fat is called for, make his your choice.
    I use organic butter made by the Amish, yum! I no longer use vegetable oil, corn oil, canola oil etc.

    [Reply]

    Kris Peterson Reply:

    I have been so torn as to what is the best oil to use.
    For example our pancake recipe called for vegetable oil
    so I ended up using olive because that is what we had on hand.

    Thanks for suggestions : )

    [Reply]

    Suzy Q Reply:

    I’ve heard that the very best butter to use is actually cultured butter. However it is hard to find and quite costly when you do. Think $5 for a pound! Coconut oil is a great stand in also. When I contacted the Weston Price Foundation about getting butter and cream from the store. They responded that the only dairy products that they would suggest buying at the supermarket (pasteurized and such) are butter and cream because they are a different part of the milk. So we buy milk (and cream) from good old Wally World and we get our milk from a dairy raw.

    Kris Cannon Reply:

    Yes and yes to coconut oil! So yummy in baked goods, makes my muffins very moist and with
    less baking time. Getchu some coconut oil! It’s kind of expensive unless you buy it at Walmart.
    But if you are really concerned, it is a good investment on something you may be consuming
    regularly in your diet. All my pancake recipes call for melted butter, and only about 2 T per
    12-16 pancakes which is pretty negligible. You can also sub kefir for buttermilk which has
    probiotics that are so good for you. I make shakes with it too, so it won’t go to waste, you don’t
    want to make pancakes everyday, or do you ?lolololo I do! Like Laura said, you can always cut
    the fat with applesauce. Best fat sources are coconut, olive and flax, egg yokes and animal fat with
    the protein to which they are attached. French and Japanese have lowest case of Coronary disease!
    Sorry, I m passionate about food and good health!!! We get farm fresh eggs, raw milk, and currently
    Amish butter, but would get that at Walmart also if I had to.

    Kris Peterson Reply:

    Thanks. We are in Juneau, Alaska so it is hard to get anything fresh
    here. So I can use butter or applesauce. . . or coconut oil.
    I’m going to see if I can get it at our Wal Mart.
    We are working on being healthy eaters but it is so expensive here.
    Currently we are battling the cost heating which in our
    new rental is almost $1000. this was very unexpected. Long story
    but food is so important : )

    Kris P

    Kris Cannon Reply:

    Well, butter is definitely cheaper than coconut oil. Walmart coconut oil brand is I believe LUANA,
    and it’s in a hard plastic plastic cylinder tub. But yes, butte and applesauce would be cheaper!
    Capitalize on what you have that is local. Fish? I don’t know why but I assume fish lol and maybe
    Bison? Or Elk? Send hubby to the lake to ice fish! lol

    Roz Reply:

    I use coconut oil for everything these days. Super yummy and you don’t get the coconut flavor in everything, it just gives it a light flavor, really nice. Amazon has organice on their subscription.

    Virginia Brown Reply:

    Best oil to use is coconut oil, gently melted in cup set in hot
    water.

    Suzanne Reply:

    I read last week- on a blog that the coconut oil from Walmart is not expelled the same and therefore has transfats in it. Laura, do you know if this is true?

  26. Barbra says

    Cake is a favourite food group of mine, so I was excited to try your recipe. Half asleep I assembled the goods to soak and added the honey by mistake, but it worked out fine in the morning. I added raisins and cut up some dates. The cake was very lovely, my husband and our two year-old enjoyed it as well! Thank you for the recipe.

    [Reply]

  27. Leeanna says

    Hi, are you only soaking the flour because you grind your own or does regular whole wheat flour from the grocery store need to be soaked as well? Thanks!! Oh and I have King Arthur whole wheat flour if that helps. :)

    [Reply]

    Laura Reply:

    No, whole wheat is best soaked no matter if it is fresh or store bought. BUT, I don’t always soak – I just TRY to soak. The recipe will work either way.

    [Reply]

    Leeanna Reply:

    Thank you! Can’t wait to try this with my boys!

    [Reply]

  28. says

    I have quick rolled oats that I bought for another recipe. Is this the same thing and do they need to be soaked overnight?

    [Reply]

    Laura Reply:

    Quick rolled oats are the same as rolled oats, except that they have been processed just a bit more so they are a little more “chopped up”. They will work just fine in this recipe and if possible, I do suggest soaking them for this recipe!

    [Reply]

  29. Brandi says

    Would soaking the grains in yogurt work just as well as buttermilk? I don’t really like the flavor of the buttermilk :(

    [Reply]

    Laura Reply:

    Sure, that would work just fine!

    [Reply]

    Kris Cannon Reply:

    I soak my oats overnight with a 1/1/1 ratio, one cup oats, one cup water, one T plain greek yogurt
    – YUM, YUM, YUM! This is how I eat them normally as well as cooking.

    [Reply]

  30. Gina says

    I just sat down after making a bunch of pizza pockets to freeze for lunches and found this recipe. Looks great and will have to add it to my other from your wonderful site. Now I can’t stop singing that Cosby jingle in my head! Thanks Laura!

    [Reply]

  31. Erin says

    This sounds awesome! Just baked a batch of the breakfast cookies and all 4 of my boys were head over heels in love with them! I was thinking about adding some organic baking cocoa to this recipe for an over-the-top breakfast cake. Will let you know how it turns out!

    [Reply]

  32. Andrea says

    Great recipe, moist and delicious. Thank you for sharing! I love making breakfast that will last us a few days (really frees up my morning). I replaced the butter with 1/2 cup coconut oil and 1/2 cup pumpkin, which gives the cakes lovely color :)

    [Reply]

  33. Priscilla says

    If I double this recipe, what size pan will work? 9 x 13 or a large round cast iron skillet (12 inches across?)? We are a family of 8, so a 9 x 9 may not be enough for breakfast. We can finish off a 9 x 13 pan of baked oatmeal for breakfast. thanks

    [Reply]

    Laura Reply:

    I 9×13 might work, but it would take a lot of baking time. You may want to try pouring it into a baking sheet and baking it like a sheet cake.

    [Reply]

  34. Gayle says

    Quick question:
    My flour is all sprouted, so I don’t soak it. Could I just soak the oats by themselves or still soak it all together? I’ve never really thought about it before, but I wondered if soaking sprouted flour would mess it up for any reason. My daughter just saw this recipe and begged me to make it immediately : )

    [Reply]

    Laura Reply:

    I think you can just soak the oats by themselves since the wheat was sprouted. No need for soaking the flour! Just add it after the oats are soaked when you’re ready to mix together the rest of the cake.

    [Reply]

  35. Gayle says

    Thanks for the reply. Would you believe I JUST finished mixing it all in a bowl to soak for the night? Shoulda checked my email first! Oh well. I doubt it will hurt to soak the flour too, even if it didn’t need it. Looking forward to cake in the morning!

    [Reply]

    emily kay Reply:

    I wouldn’t think it would hurt the sprouted flour to soak it, and from what I understand, you need to add some flour to oats when soaking them anyway. The oats themself don’t have enough phytase to break down the phytates in the oats, so the flour provides the phytase needed.

    [Reply]

  36. Jennifer says

    I’ve made your Giant Breakfast Cookies several times now and my family loves them, so I decided to try your cake recipe. My cake came out rather dry compared to the cookies. Any suggestions?

    [Reply]

    Laura Reply:

    I’m not sure…my breakfast cake is usually quite moist. Maybe try adding a little more buttermilk next time? Just a guess.

    [Reply]

  37. Katie says

    Do you think I could sub coconut oil for half of the butter? This looks yummy…

    [Reply]

    Laura Reply:

    Yep, that would work just fine!

    [Reply]

  38. Lindsay H says

    Can’t wait to try this! You say to bake it in a 9 x 9 baking pan. I only have an 8 x 8 or 9 x 13. Would it work ok with one of those sizes. Silly question I know!

    [Reply]

    Laura Reply:

    I’d say go with a 9×13 or it may take forever to get done in the middle!

    [Reply]

  39. says

    Great recipe and can’t wait to try this! I’ve never soaked grains before and have an issue with leaving something with buttermilk in it on the counter overnight. Does the milk go sour at room temp for that long? Can you soak in the fridge? Thanks!

    [Reply]

    Laura Reply:

    No, it does just fine at room temp overnight. Buttermilk is already “soured milk” and has live cultures in it, making it very safe to be left out overnight. If you soak in the fridge, it will be REALLY difficult to stir the next morning!

    [Reply]

  40. Lauren says

    I’m looking forward to trying this recipe when I have some buttermilk around…

    How crucial is it that your bowl is glass? I don’t have a glass bowl anymore (I regretfully gave it away over a year ago). Would a metal bowl work???

    [Reply]

    Kacie D Reply:

    Soaking grains requires an acid (in this case, the buttermilk), and acids and metals don’t mix… In truth, you would be causing metals to leach out into your food. I would invest in some glass for soaking– I had to do this when we started soaking grains, too, and it has been worth the money. I actually just bought a glass salad serving bowl (for its size) and it works great, plus it was cheaper than the actual mixing bowls atthe store.

    Good luck!

    [Reply]

    Lauren Reply:

    Thanks! That’s what I needed to know!

    [Reply]

  41. Yvonna says

    Do you mill your wheat in the “Fine” position for cakes, pies, cookies etc. or still in the middle at 12 o’clock?

    [Reply]

    Laura Reply:

    Yeah, I’m lazy and mill all my wheat at 12:00. :)

    [Reply]

  42. Kellie says

    We just had this cake. We loved it. I didn’t have any dried fruit so I put frozen blueberries in it. They all ended up at the bottom, but it was still really good. Everyone loved it.

    Mine was crumbly and didn’t look as pretty as yours. I forgot to adjust for my high altitude next time I will add more flour or less soda.

    [Reply]

  43. Shalene says

    Ok, I noticed after I soaked the oatmeal and wheat that it was very hard….after I added rest of the ingredients it was a little more moist, but I’m afraid it’s going to be dry too…. I followed the directions exactly…. Hope they like it enough to eat it if it is dry. (I also used the homemade choc chip recipe.) :) But I’ll try more buttermilk next time, if it is too dry. Thanks for a great idea!

    [Reply]

  44. says

    Ha! I had the same fears as above…will it be dry, will they like this healthy version of cake? I made this for my son’s 8th birthday breakfast (today!) and everyone gave it a thumbs up! I had a bagel for b’fast…because I don’t like sweets that early in the morning…turns out I had some of this too because, though it is a sweet, it was not TOO sweet. Thanks for the wonderful treat! I am sure it will become a ‘regular’ on our family’s menu. :)

    [Reply]

  45. Mayira says

    My family loves this cake and the breakfast cookies, too. But my youngest can’t eat it because of a number of allergies. I can easily sub for the dairy and chocolate chips that I usually use, but I’m stumped on how to sub for oatmeal. Do you think I could just use more flour? I’m afraid it will be too dense and no one will want to eat it. Any suggestions?

    [Reply]

    Laura Reply:

    Hmmm…maybe sub other items like coconut flakes, sesame seeds, flax seeds – things that would take up some of the “space” in the recipe without weighing it down so much. Just an idea!

    [Reply]

    Mayira Reply:

    I tried it this morning. I subbed coconut oil for the butter, rice milk for the buttermilk, shredded coconut for the oatmeal, and I used raisins. It was still pretty good. The child who couldn’t eat it before gobbled it up! The others gave mixed reviews. They said they like it the original way better. :) Personally, I just missed the chocolate chips but thought the cake part was fine.

    Thanks for the recipe and for the substitution suggestion.

    [Reply]

  46. Ginger says

    Laura,
    Laughed at the name of your breakfast cake…being almost 50, I tend to sing it. Bill Cosby in “Fatherhood” was “Dad is great, he gives us chocolate cake!”
    Just brings back funny memories.

    [Reply]

  47. Holly says

    Laura, I buy all my diary products from the grocery store so of course they are pasturized and homogenized. Can I still leave my grains soaking out on the counter overnight?

    [Reply]

    Laura Reply:

    I think you’d still be fine – I’m assuming you’re meaning that you’ll be making cultured buttermilk with these dairy products and then using them to soak your dough? If so, then yes, I don’t think you have anything to worry about!

    [Reply]

    Susan Alexander Reply:

    Hey, I haven’t tried soaking yet, but I can’t afford and don’t have time to make my own buttermilk, so I buy it from the store – does that mean I cannot do soaking??

    Thanks!

    [Reply]

    LindseyforLaura@HHM Reply:

    You can still soak them. Here is a link to where Laura stands with this
    as of recently! :)
    http://heavenlyhomemakers.com/my-current-thoughts-about-soaking-or-not-soaking-grains

    Susan Alexander Reply:

    Well, I soaked and made this… And had horrible horrible gas all day from eating it… I’m wondering if the soaking was actually a problem. :( I’m going to try again eventually and not soak this time and see if I can eat it. It was so yummy, but I can’t have my insides tornup like that!

  48. Stephany says

    I LOVE your website. And when I say love I mean I REALLY LOVE your website. Finding this recipe had me (almost) rolling on the floor in a fit of laughter. My husband and I love that Bill Cosby comedy sketch. We actually just watched it on youtube about a week ago and started singing it to our 7 yr old. Now he sings it all the time. I have lots of questions for you but I need to get to church tonight. I will try sending you an email later when I get home. Thank you for all your wonderful advice and patience with those of us trying to eat healthier and feed our families healthier too. God bless you and your precious family!

    [Reply]

  49. Stephany says

    Oh and I so plan on making this very soon. I just got done this afternoon making your vanilla muffins with the cinnamon crumb topping for breakfast for tomorrow. We had to test them today because they looked too good to just put in the fridge. DELISH! Thank you for all the wonderful recipes! :)

    [Reply]

  50. says

    I use fresh goat’s milk to soak the grains when I make this cake and your waffles too. The thing I’m wondering about is the comment about the acid needed in buttermilk to break down the flour. Would the fresh goat’s milk be doing that?

    I also made a lower calorie, but still healthy, version. I switched a 1/2 cup of the butter for fresh goat’s milk and 1/2 cup of the wheat flour for 1/2 cup more oats. I only used 2/3 cup of honey and it was plenty sweet. This saved 1281 calories. Making a 1/9 of the cake 387.3 calories instead of 525!!! I need all the help I can get to stay fit! :)

    Notice, I didn’t cut back on the chocolate! I try!! :D

    [Reply]

    LindseyforLaura@HHM Reply:

    Wow! That is a big calorie saver! What great substitutes. Laura let me nkow that the acid is something that is needed and the goats milk does not do it alone.

    Thanks for sharing your version!

    [Reply]

  51. says

    I would recommend baking in a 9 x 13 pan vs 9 x 9. I baked mine in an 8 x 8 and it took almost an hour of baking, the edges were burnt and the middle is still rather moist. Otherwise, good recipe. I used yogurt instead of buttermilk for the soaking.

    [Reply]

  52. Stephanie Strange says

    I was so excited about this! It is in the oven now…and has been for a really long time. It is still VERY jiggly in the middle and DARK brown. IT looks nothing like yours…what in the world have I done wrong??

    [Reply]

    Laura Reply:

    Every oven is different, so it sounds like you may need to set your oven at a slightly lower temp and/or maybe bake it in a larger pan so that the dough can be more spread out. Hope that helps!

    [Reply]

  53. Lori says

    I made this for Sunday breakfast today. It turned out perfect. In a 9 x 9 pan, it baked for about 50 minutes in my oven. My family couldn’t decide which was better…giant breakfast cookies or breakfast cake. Both are winners at our house!

    [Reply]

  54. Stephany says

    This cake is soooooo…… good. I am wondering now though if and how one could make this gluten free. Could anyone help me with what would subs would work to make it gluten free?

    Thanks!

    [Reply]

    LindseyforLaura@HHM Reply:

    I just made a coffee cake for a friend with celiacs and I bought a mix
    at Walmart that was a gluten free “mix” with all kinds of different flours
    that are naturally gluten free. You could try to sub something like that.
    I think it was Red Mill brand.

    [Reply]

  55. Kim says

    YUM! I made this recipe tonight – as muffins. I like the simplicity of serving and the ability to freeze some! I didn’t have any buttermilk, so I substituted vanilla yogurt with good results.

    This recipe will probably make a weekly appearance on our menu. YUMMY! Perhaps one of the best muffins I have ever made. (I knew it would be good because we also love your breakfast cookies that you adapted to make this recipe!)

    Thanks for another great recipe!

    [Reply]

  56. Tiffany says

    This was great! I added a dash of cinnamon and some chia seeds and it was exceleeeent!! Thanks ; )

    [Reply]

  57. Joy says

    I just mixed the ingredients that are to be soaked, and it’s all very dry. I assumed it would be very liquidy. Is it supposed to be so thick and dry? I only used 3/4 cup buttermilk. Is that wrong?

    [Reply]

    Laura Reply:

    No, you did it fine – not all recipes that call for soaking are very liquidy.

    [Reply]

  58. Christy A. says

    I mixed my buttermilk and butter with the oatmeal and flour. It is a really thick mixture like the texture of hard thick oatmeal. Is this the righ consistency ? I am worried.

    Thanks

    [Reply]

    Laura Reply:

    That is the correct consistency, but since it does get very thick, I sometimes use my food processor to help me mix in the remaining ingredients.

    [Reply]

  59. kim says

    What can you use instead of buttermilk? I do not have a health food store close to me and finding whole foods is a huge challenge, along with my very limited budget of $75 per week (for a family of 5, 3 teens). I do use soy milk, would that work. Thanks Just found your site and I love it.

    [Reply]

  60. kelly says

    have you made this with coconut flour instead of wheat flour? if so how do I substitute it? or would almond flour work?

    [Reply]

  61. Luz says

    Laura,
    I had a question about some of your recipes. I was wondering if I can add pumpkin to this and the giant breakfast cookie recipe? Also, I only have whole wheat pastry flour, can I use that instead of whole wheat flour? Is it the same thing?
    Thanks

    [Reply]

    LindseyforLaura@HHM Reply:

    Both of those should work. You shouldn’t need to do anything else to add pumpkin. I do not think that whole wheat is the same as whole wheat pastry, but it should be fine.

    [Reply]

  62. Luz says

    Hi I wanted to make these today but I don’t have buttermilk and don’t have transportation to the store since we only have one car. So I was wondering what can I substitute for buttermilk??? Any ideas??

    Thanks,

    Luz

    [Reply]

    Laura Reply:

    Regular milk will work just fine!

    [Reply]

  63. Kari says

    Is there a reason that the cookies call for cinnamon, but the cake does not? I’m eager to try this!!

    [Reply]

    LindseyforLaura@HHM Reply:

    No reason! If you want to you can throw some cinnamon in the cake too. :)

    [Reply]

  64. Angel says

    I have made this recipe in the past and wasn’t to keen on the results. When I used the 8×8 pan it was dry, very crumbly and in order for the center to be cooked through the outer edges were way over done. I changed and put the batter into 9×13. Better results but still a bit dry and crumbly. This time I did things differently.

    I did not soak the flour and oats. I put my oats and flour in the food processor and blended them together and made the oats into a flour.I used Bob’s Red Mill extra thick rolled oats and King Arthur’s White Whole Wheat flour. I added the other ingredients into processor, except chocolate chips, and blended them together (I folded in the chocolate chips last). Instead of a pan, I made muffins. It took about 15 minutes at 350 to bake these and they were light with a nice crumb and not overdone at all. These were delicious and came out of the baking cups very easy. My kids enjoyed them very much!

    [Reply]

  65. Melissa says

    Could this recipe be made with regular flour instead of whole wheat flour? If so, should I still soak it with the oats?

    Thanks!

    [Reply]

    Laura Reply:

    Yes, regular flour would work – I’d just skip the soaking part. :)

    [Reply]

  66. lisalynn says

    Love Butter, cream & all.. I rarely use crisco or veggie oils. would rather use lard & olive oil.
    I made your breakfast muffin recipe too.

    in fact in this recipe I used 1/2 cup butter & 1/2 cup coconut oil.
    & my own yogurt in place of the buttermilk.
    I put a brown sugar , butter oatmeal topping on them before baking .

    Thanks SO much for posting. my mom is 87 & rarely eats like she should , so I am taking a couple to her in the nursing home today.

    lisalynn

    [Reply]

  67. Shonda says

    I love this cake! Mine comes out very dense and looks nothing like yours. I do soak it. So full of yummy goodness!

    [Reply]

  68. Joy Hall says

    What does soaking just the oats do for the recipe and does it matter what type of oats?

    [Reply]

    LindseyforLaura@HHM Reply:

    Soaking the oats makes it more digestable. I am not sure if it would make a difference if you used different oats. Usually substituting something else is not a problem.

    [Reply]

  69. RejoicedOver says

    Have you tried this overnight in the slow cooker? I’m thinking this would be nice to wake up to for breakfast on Sunday mornings. I guess, though, if I can’t cook it that way, I could always make it into muffins and freeze according to your super tip earlier this week….Any tips about the slow cooker would be appreciated! Thanks again!

    [Reply]

  70. Kandice says

    I’ve made this recipe regularly at my house. I made a few adjustments to fit my food goals. I use skim milk instead of buttermilk and greek yogurt instead of butter. Doing so added some protein and reduced the fat without having to give up the moist texture. I only use egg whites as well. I still soak it overnight in my fridge. Set it on the counter when I wake up and let it warm to room temperature. I put the batter and the rest of the ingredients in my blender to finish the batter and bake it, and everyone loves chocolate chip cake for breakfast. It fits my trim and healthy mama eating plan as an E meal just barely.

    [Reply]

  71. Amanda says

    I only have raw milk on hand and don’t want to have to buy buttermilk just for the soaking. Can I add something to the raw milk to make it acidic? Like apple cider vinegar? If so, how much vinegar should I add? And is it still ok to leave it out on the counter since it’s not buttermilk?
    Thank you!

    [Reply]

    Amy Reply:

    I know for regular milk I’ve always added 1TBS of white vinegar to 1 cup milk. I would think you can do that or just use plain milk also :)

    [Reply]

    LindseyforLaura@HHM Reply:

    You can make your own buttermilk by putting a tablespoon of vinegar (distilled white) in a measuring cup and then filling up to the cup mark with milk. Let it sit a few minutes and you have got buttermilk!

    [Reply]

  72. Amanda says

    I am curious. I read another link that said you are no longer soaking your grains. I don’t soak – could I just make this without soaking? Any other changes? Thanks!

    [Reply]

    Laura Reply:

    Yes, go right ahead and mix this up without soaking. It will be just fine!

    [Reply]

  73. Vicki says

    Hi Laura, I just discovered your website and am excited about trying many of your recipes. I have A LOT of whole wheat pastry flour. What are your thoughts on substituting pastry flour for the whole wheat flour? Thank you!! Vicki

    [Reply]

    Laura Reply:

    I really enjoy using whole wheat pastry flour for muffins and quick breads. So…go for it! The only thing is, pastry flour doesn’t work in any recipe that calls for yeast. Stick with hard white wheat flour for those types of breads. :)

    [Reply]

  74. Christine P. says

    Are you using fresh ground wheat? If so, what kind? I have hard white, soft white, and einkorn. Also, if you grind, do you sift afterwards to get the larger, harder bits out?
    Thanks :-)

    [Reply]

    Laura Reply:

    Yes, any of those grains would work fine in this recipe. I typically use hard white, and I never sift. My Nutrimill makes the flour very fine.

    [Reply]

  75. Heidi says

    This cake is also delicious made adding vanilla & topping it with a cinnamon streusel topping. It’s more crumbly, but I make it dairy & wheat free for our son who has allergies. I use unsweetened coconut milk with a little vinegar & grind two cups of oats in the blender into oat flour instead of using wheat flour. I love how versatile your recipes are, Laura!

    [Reply]

  76. Ingrid says

    Made this today for breakfast. I subbed coconut oil for half of the butter and added some unsweetened coconut flakes into the batter. Oh. my. word. So so good! My kids thought I had flipped my lid when I said I made chocolate chip cake for breakfast ;)

    [Reply]

  77. Jessica says

    Is this too big recipe to put in 8×8 pan? I don’t have 9×9. Or should I put in 9x 12 casserole dish?

    [Reply]

    Laura Reply:

    I think you’d be okay in an 8×8, it just may need more cooking time. :)

    [Reply]

  78. Hélène says

    just put a muffin recipe in a 9×13 pan. savory muffins are best as you dont want much sugar in a meal replacement. cheese, bacon, ham, chopped broccoli, onion, mushrooms. even chopped sautéed greens.
    12 muffins batch=1 pan.
    so much easier than muffins or cookies. i hate spooning out batches of cookies or washing muffin tins.

    [Reply]

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