Prep Time:
10 Minutes
Cook Time:
45 Minutes
Serves:
12 Servings
About the Recipe
This is a great recipe for serving a crowd, especially if you have gluten-free people in your crowd (make sure to use gluten-free oats).
Ingredients
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)
Preparation
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 9x13-inch 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 to 10 hours.
Preheat oven to 350. Let the oatmeal cake come to sit at room temperature for at least 30 minutes.
Bake, uncovered, for 45 minutes or so, until lightly brown on top.
Serve with strawberry-rhubarb sauce, or strawberry-ginger sauce,…