Breakfast Oatmeal Cake

Makes an 8 inch square cake

Ingredients:

• 1 cup of rolled oats
• 1.5 cups of buttermilk
• 2 eggs
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup coconut oil, melted
• 2 tsp vanilla extract
• 2 cups of whole wheat pastry flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

For maple glaze:

• 1/3 cup powdered sugar
• 3 tbsp pure maple syrup
• 1/2 tsp lemon juice

Directions:

1. Soak rolled oats with buttermilk for an hour. Once soaked, prepare cake batter.
2. Preheat oven to 350F. Line cake pan with parchment paper. Set aside.
3. In a stand mixer fitter with a paddle, beat eggs on medium for a minute. Drizzle in sugars and beat to combine. Add coconut oil and vanilla extract. Beat just until combined.
4. Sift dry ingredients in a bowl. With the mixer on low, gradually add dry ingredients and soaked oats. Beat until just combined. Do not over mix.
5. Add batter into lined cake pan and smooth the top. Bake for 30 to 40 minutes or until tooth-pick inserted in the center, comes out clean.
6. Using the parchment paper, lift cake out of the cake pan and allow to completely cool on a cooling rack.
7. Once cake cools, combine glaze ingredients in a bowl. Drizzle all over to your hearts content.