Since I have about 50 lbs. of rolled oats sitting in my pantry (no exaggeration!) and I needed a few new snack recipes, I went in search of some in my every faithful Joy of Cooking. If I’m ever stranded on a desert island with one cookbook, the Joy is the only one I would ever have with me. My copy is from 1985, and it still has information about defeathering birds etc. Absolute gem and useful to boot.
I made a few changes to the ingredients including using sucanat in place of some of the sugar. This gave the cake a very light molasses flavor which tied in nicely with the spices. I also added more spices and included wheat germ in the recipe for extra nutrition.
Since this is a very moist cake, I would recommend keeping it in the fridge even after the first day. Be aware that the chocolate chips sink to the bottom of the cake, and may stick to the pan while you’re taking out pieces of the cake.
adapted from Joy of Cooking
1 cup old fashioned oats
1.5 cup boiling water
1/2 cup softened butter
1 cup organic sugar
1 cup sucanat
1 tsp vanilla
1 1/3 cup white whole wheat flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
Grease 9 x 13 pan. I used butter, and lard would be just as fine. Boil water.
Mix together oats and boiling water in a Pyrex cup and let sit for 20 minutes.
Cream together butter and sugar. Add in eggs, vanilla, and oat mixture (include water).
Mix together in a separate bowl: flour, wheat germ, baking soda, salt, cinnamon, nutmeg, and ginger.
Stir flour mixture in wet mixture and mix together for 2 minutes.
Bake at 350 for 40 to 50 minutes or until toothpick comes out clean. Watch the time on the cake in case yours needs a shorter baking time.
Add-ins: chocolate chips, chopped walnuts or almonds, sunflower seeds
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