Sunday, May 9, 2010

Scottish Oatmeal Cake

Really this version of Scottish Oatmeal Cake is not a cake at all but, rather, leftover oats formed into a loaf pan, refrigerated and sliced for breakfast the next day. Seriously dressed up, this oatmeal is suitable for guests yet easy enough for a quick weekday breakfast that will fill you up with heart-friendly soluble fibers that will keep you going strong well into the day. 


3 cups of uncooked old fashioned oats*
3 cups water
2 cups almond milk (or lowfat milk or water)
1 tablespoon ground cinnamon
2 tablespoons blackstrap molasses
1/4 teaspoon salt
1/3 cup dried cranberries
Turbinado (raw) sugar (approximately 1/4 cup), can substitute regular, granulated sugar

To serve, optional:
fresh fruits, raw or toasted nuts, crème fraiche, maple syrup

* Note: Steel cut oats are a really great treat to use instead of rolled oats, but you will need to increase cooking time per package instructions. 


1 - One day before, place oatmeal into a pan with water, almond milk, cinnamon, molasses and salt.  Bring to a boil and reduce heat to medium low, and continue to cook for about 7 to 10 minutes or until all liquid has been absorbed.  Stir in cranberries. 

2 - While oatmeal is cooking, line a loaf pan with plastic wrap or aluminum foil, draping over all sides so that entire "loaf" may be easily pulled out later. 

3 - Pour oatmeal into prepared loaf pan.  Cover and place in refrigerator overnight. 

4 - In the morning, cover a jelly roll pan with heavy aluminum foil.  Set aside.  Meanwhile, preheat oven to 300 degrees farenheit. 

5 - Remove cover from oatmeal loaf and, using the overhang of foil or wrap, pull entire loaf out of pan and place onto a cutting board. 

6 - Pull sides down and cut loaf into 10 equal slices. 

7 - Spread slices out onto prepared pan, and sprinkle 1-2 teaspoon of brown sugar onto the top of each slice and place pan onto middle rack in preheated oven.

8 - Heat cake slices for approximately ten minutes or until heated through.  When they've been heated through, turn on broiler and allow to cook for about thirty seconds to a minute more or until sugar has melted and is beginning  to caramelize (this can also be done with a kitchen torch instead of the broiler).  

9 - Sprinkle with chopped walnuts or pecan pieces. 

10 - Serve with fresh fruit and creme fraiche. 

Nutritional info per 1/10 of loaf, including walnuts:

* Nutritional info created using ingredient compilation program and is deemed close but not exact.


  1. Oh you know i'm going to try this one :) Thanks!

  2. Would you use the same amount of steel cut oats??

  3. I am out of steel cut oats right now so I don't have a bag to look on for can use the liquid to oat ratio is suggested. A lot of time I will make extra steel cut oats on purpose and use the leftovers for making this. It still solidifies in the fridge :-)