Name: Steel cut oats snacking cake
Ingredients: 100 g / ½ cup steel cut oats; 360 g / 1-1/2 cups water; 25 g / ¼ cup dried unsweetened coconut; 114 g / ½ cup butter; 175 g / 1-1/4 cups all-purpose flour; 3 g / ½ tsp. salt; 3 g / ½ tsp. baking soda; 5 g / 1 tsp. baking powder; Toasted coconut (above); Cooked oats (above); Browned butter (above); 100 g / ½ cup light brown sugar; 80 g / ¼ cup honey; 2 eggs; 10 ml / 2 tsp. vanilla extract; 12 g / 2 Tbsp. dried unsweetened coconut

Steel cut oats snacking cake

The cooked steel cut oats provides both moisture and texture in this delicious cake, perfect with a cup of tea, or packed for lunch. The combination of the browned butter, toasted coconut, and honey gives this cake a wonderful flavour without overpowering the slightly sweet and nutty flavour of Canadian Oats.

Course: Breakfasts, Snacks

Ingredients Instructions Video

Ingredients

Advanced prep

100 g / ½ cup steel cut oats
360 g / 1-1/2 cups water
25 g / ¼ cup dried unsweetened coconut
114 g / ½ cup butter

Dry Ingredients

175 g / 1-1/4 cups all-purpose flour
3 g / ½ tsp. salt
3 g / ½ tsp. baking soda
5 g / 1 tsp. baking powder
Toasted coconut above

Wet ingredients

Cooked oats above
Browned butter above
100 g / ½ cup light brown sugar
80 g / ¼ cup honey
2 eggs
10 ml / 2 tsp. vanilla extract

Topping

12 g / 2 Tbsp. dried unsweetened coconut

Instructions

Advanced prep

Combine the steel cut oats with the water in a small pot and bring to a boil. Reduce heat to low, cover, and cook for 25 to 30 minutes until all water is absorbed and oats are softened. Set aside to cool. This can be done the day before.
Meanwhile, place the butter in a small pot and melt on medium heat. Keep cooking on medium-low heat for about 10 minutes, until the melted butter starts to brown slightly and give off a caramel aroma. Set aside to cool slightly. Alternatively, just melt the butter without browning it.
Preheat oven to 350 F / 180 C. Spread ¼ cup coconut out on a tray and place in the oven to toast until very light gold, about 3 minutes. Set aside to cool.
Grease an 8-inch or 9-inch cake pan (20 to 23 cm). If possible, cover the bottom of the greased pan with parchment paper.

Dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

Wet ingredients

Add the cooked oats to a large bowl. Add the sugar, honey, browned butter, eggs and vanilla. Mix well. Stir in the coconut.

Finish the cake

Now add the dry ingredients to the wet ingredients. Mix gently until completely combined. Scrape cake batter into prepared cake pan. Smooth the top and sprinkle with the topping (2 tablespoons of dried coconut).
Place in the 350 oven and bake for 30 minutes, or until puffed and golden brown, and toothpick inserted in the middles comes out clean.
Allow to cool on a rack for 30 minutes before removing from the cake pan. Serve and enjoy!