BAKED OATMEAL CAKE

Baked Oatmeal Cake
Ingredients
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½ cup vegetable oil
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½ cup walnut oil (or just use a full cup of vegetable oil)
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1 stick of butter, melted
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1 ½ cups sugar
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5 large eggs
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1 tablespoon cinnamon
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2 teaspoons baking powder
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1 ½ teaspoons salt
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1 teaspoon vanilla extract
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2 ¾ cups half and half
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6 cups thick-cut rolled oats (not quick cook)
Directions
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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.
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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.
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Preheat oven to 350. Let the oatmeal cake come to sit at room temperature for at least 30 minutes.
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Bake, uncovered, for 30-35 minutes, until lightly brown on top.
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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
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This freezes and rewarms easily in a 300-degree oven.