Grandma’s Oatmeal Cake

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My Grandma's Oatmeal Cake is an old-fashioned cake made with rolled oats and a delicious coconut almond topping. As they say, “an oldie, but a goodie”!

This recipe comes straight from my grandmother's recipe box, and it's been one of our family's favorites for decades! Other recipes I love that came from my grandmother include: Baked Rice Pudding, Fresh Apple Cake, and Peach Cobbler.

Grandma's Oatmeal Cake

I have so much love for this delicious cake! It's in a league of it's own as far as taste–it's uniquely delicious, and most people haven't tried it before and go crazy for it! I think the best part is the coconut/almond topping that gets broiled at the end. It adds a sweet crunch that pairs so well with the extra moist oatmeal cake.

How to make perfect oatmeal cake:

• Add oatmeal and butter to a bowl and pour boiling water on top. Set aside.
• Combine wet ingredients. In a mixing bowl combine the eggs, brown sugar, and white sugar and beat well.
• Combine dry ingredients. In a separate bowl sift together the flour, cinnamon, baking soda, nutmeg, and salt. Add to the bowl with wet sugar mixture and stir to combine.
• Add oatmeal mixture and stir to combine.
• Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

• Make the coconut frosting. While the cake is baking, make the topping by combining all the ingredients in a bowl.
• Broil. Remove the cake from the oven and turn the oven to high broil.  Spread the topping evenly over the warm cake and place under the broiler for 2-3 minutes or until the coconut is golden brown.

Making Oatmeal Cake Ahead of Time:

This cake can definitely be made in advance. In fact, it tastes just as good if not better made one day ahead of time.  Allow it to cool to room temperature and store it on the counter tightly, covered in tinfoil.

TWO Things that set this recipe apart from the others:

1. No quick-cooking oats.  You'll notice many recipes call for quick oats.  I think true old-fashioned oatmeal cake deserves old-fashioned rolled oats.  Plus the texture and flavor are better with rolled oats.
2. Coconut Almond topping.  I love the flavor and crunch of the chopped almonds in the topping. You could also use walnuts (walnuts were used more often in my Grandma's day), but I like the almonds better for this cake.

CONSIDER TRYING THESE POPULAR “OLD-FASHIONED” DESSERTS:

• Peach Cobbler
• Apple Crisp
• Banana Cream Pie
• Baked Apples

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Grandma's Oatmeal Cake

Author: Lauren Allen

My Grandma's Oatmeal Cake is an old-fashioned cake made with rolled oats and a delicious coconut almond topping.

Prep: 10 minutes mins

Cook: 40 minutes mins

Total: 50 minutes mins

Servings: 15

Ingredients  

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• ▢ 1 cup old-fashioned rolled oats
• ▢ 1/2 cup butter
• ▢ 1 1/2 cups boiling water
• ▢ 2 large eggs
• ▢ 1 cup light brown sugar
• ▢ 1 cup granulated sugar
• ▢ 1 1/3 cups all-purpose flour
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 1/2 teaspoon salt

For the topping

• ▢ 6 Tablespoons butter, , room temperature
• ▢ 1 cup shredded sweetened coconut
• ▢ 1/2 cup evaporated milk
• ▢ 1/2 cup light brown sugar
• ▢ 1 cup nuts
• ▢ 1 teaspoon vanilla extract

Instructions 

• Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
• Add the oatmeal and butter to a bowl and pour boiling water on top. Set aside.
• In a mixing bowl combine the eggs, brown sugar, and white sugar and mix well.
• In a separate bowl sift together the flour, cinnamon, baking soda, nutmeg, and salt.
• Add to the bowl with eggs and sugars and stir to combine. 
• Add the oatmeal mixture and stir to combine. 
• Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
• While the cake is baking, make the topping by combining all the ingredients in a bowl.
• Remove the cake from the oven and turn the oven to high broil. 
• Spread the topping evenly over the warm cake and place under the broiler for 2-4 minutes or until the coconut is golden brown.

Notes

This cake tastes great made 1-2 days in advance, if you'd like!  It's perfect for bringing to potlucks and parties! 

Nutrition

Calories: 399kcal, Carbohydrates: 53g, Protein: 5g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 52mg, Sodium: 298mg, Potassium: 172mg, Fiber: 2g, Sugar: 38g, Vitamin A: 385IU, Vitamin C: 0.2mg, Calcium: 62mg, Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally shared this recipe July 2015. Updated August 2019.