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Baked Oatmeal Cake with Strawberry Ginger Sauce

Baked Oatmeal Cake


  • ½ cup vegetable oil

  • ½ cup walnut oil (or just use a full cup of vegetable oil)

  • 1 stick of butter, melted

  • 1 ½ cups sugar

  • 5 large eggs

  • 1 tablespoon cinnamon

  • 2 teaspoons baking powder

  • 1 ½ teaspoons salt

  • 1 teaspoon vanilla extract

  • 2 ¾ cups half and half

  • 6 cups thick-cut rolled oats (not quick cook)


  • Combine the oils, butter, sugar, eggs, cinnamon, baking powder, vanilla, salt, and half and half in a mixer and beat until well combined. Mix in the oats.

  • Pour the mixture into well-greased 9 x 13 glass baking dish (I usually forget to grease the baking dish, and it doesn’t seem to matter much), cover, and chill in the refrigerator for 8-10 hours.

  • Preheat oven to 350. Let the oatmeal cake come to sit at room temperature for at least 30 minutes.

  • Bake, uncovered, for 30-35 minutes, until lightly brown on top.

  • Serve with strawberry-rhubarb sauce, or strawberry-ginger sauce, or whatever your favorite fruity sauce might be. You can also top with fresh strawberries, whipped cream, or whatever your heart desires.

Additional Information

  • This freezes and rewarms easily in a 300-degree oven.

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