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Mom is Great! She Gives Us Breakfast Cake!

October 14, 2008 by Laura 165 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

breakfast_cake_3

 

You know that song right? Dad is great, he gives us chocolate cake!  It’s an old Bill Cosby comedy thing. Matt sings this song everytime I make this for breakfast! Anyway…

This is a super easy breakfast that can be made ahead of time…or made fresh the morning you plan to eat it. I adapted my Giant Breakfast Cookie recipe to make this cake, and it’s moist and yummy. Especially with a glass of milk!

“Mom is Great”  Breakfast Cake (yes, I humbly named it myself)Yum

1 cup butter, melted and cooled
3/4 cup buttermilk
2 cups whole wheat flour
2 cups whole rolled oats
¾ cup honey
2 eggs
1 t. sea salt
1 t. baking soda
1 t. vanilla
1 cup raisins, chocolate chips or other dried fruit

Stir together butter, buttermilk, flour and oats in a glass bowl. Cover with a cloth and allow the grains to soak on your counter overnight or for at least 8 hours.

Stir in honey, eggs, salt, baking soda and vanilla. Fold in raisins, chocolate chips or dried fruit. Pour into a buttered 9×9 inch baking pan. Bake at 350 degrees for 30-40 minutes or until toothpick inserted in the middle comes out clean.

breakfast_cake

Serve warm…serve cold…it’s good either way. Cut into squares and wrapped in plastic wrap, this is a great portable breakfast or snack too!

Who wouldn’t want cake for breakfast? Just watch, your family will be singing to you too if you serve this! “Mom is great! She gives us breakfast cake!”

Hehe…think we should tell ’em it’s good for them?

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Filed Under: Bread and Breakfast, Recipes, What's for breakfast?

Comments

  1. Heather says

    October 14, 2008 at 9:22 pm

    I’m looking forward to making this- sounds similar to my dutch puff recipe from Large Family Logistics. New to your site- enjoying it very much! Thanks!

    Reply
  2. Tiffany says

    October 14, 2008 at 9:29 pm

    I’ve been making your breakfast cookies lately, chock full of dried berries and fresh fruit too. It is so yummy I am not sure I will switch to the cake:)Tomorrow I am having guests for breakfast and am making your Pumpkin Pancakes too. I have the flour soaking as we speak.Thaaaaank you!

    Reply
  3. Tamara says

    October 14, 2008 at 9:39 pm

    Sounds really good! In fact, I just started soaking my grains so that we can have this for breakfast tomorrow.

    I am really struggling with figuring out what “healthy” means. I have been reading your blog for a while and appreciate the way you use whole grains and natural foods. I was a bit surprised to see a whole cup of butter in this recipe though. Seems like a good bit of fat to me. Can you share with me how you determine if something is “healthy?”

    Thank you.

    Reply
  4. Arlene says

    October 14, 2008 at 9:49 pm

    Mmmm, this sounds wonderful! I will definitely be giving this a try… I can’t wait to hear my family singing my praises, LOL! :P

    Reply
  5. Delighting in the Days (Stacy) says

    October 14, 2008 at 9:53 pm

    Oh Yum! That sounds delicious.

    Reply
  6. The Apron Queen says

    October 14, 2008 at 9:56 pm

    I immediately thought of Bill Cosby when I saw your link. We’re showing our age. :) Sounds yummy! Yea for breakfast cake!

    Reply
  7. Raise Them Up says

    October 14, 2008 at 10:12 pm

    I’ve been looking for a good Christmas morning coffee cake. This sounds like something that might work perfectly! Thanks!

    Reply
  8. Grammy says

    October 14, 2008 at 11:06 pm

    Sounds yummy, I will have to try it. Thanks. I am always in the mood for cake of some sort.
    Have you tried it with cream cheese or any other frostings?

    Reply
  9. Donna says

    October 15, 2008 at 12:28 am

    YuMMMMMMMMMMMy!
    You know I’ll try anything and everything with the word ‘cake’ attached. ;-)

    Bet my kids will love it! Can’t wait to try it!

    Reply
  10. Leanne says

    October 15, 2008 at 2:36 am

    I can definitely see cake for breakfast working for me to. The rest of the family will just have to deal with the hardship of being fed cake (and cookies) first thing in the morning:)

    Reply
  11. Dana says

    October 15, 2008 at 4:47 am

    Looks like Saturday’s breakfast is in the bag! Thanks for the recipe!

    Reply
  12. Elizabeth says

    October 15, 2008 at 5:52 am

    Ooooh, we’re going to have to try this!

    Reply
  13. Terri-Ann says

    October 15, 2008 at 6:18 am

    “Bill Cosby Himself” – a must see for all parents! We laughed when we saw it before we had kids, and then found a whole new level of hilarity once we REALLY knew what he was talking about. But of course cake is good for breakfast – it has eggs and milk and flour, all of which are very healthy!

    Reply
  14. Sherry says

    October 15, 2008 at 6:43 am

    Oh, yum! This sounds delish! I”m going to have to try this on my family soon. :D

    Reply
  15. Jill says

    October 15, 2008 at 6:46 am

    My boys will love this! Thanks!

    http://tonsofsons.wordpress.com/

    Reply
  16. Tara says

    October 15, 2008 at 7:03 am

    This sounds great, quick question though. My son has a milk allergy. I have had some success substituting almond or rice milk for cow milk, and oil or Smart Balance for butter in some recipes. Can I subsitute something for buttermilk in this recipe and will it work soaking the grains in non-cow milk? Hoping I can find a way to make this dairy-free for my family!

    Reply
  17. Deanna says

    October 15, 2008 at 7:17 am

    I have everything in my kitchen to make this. Unplugging my computer and I am on my way to make this N.O.W.!

    Reply
  18. Christy says

    October 15, 2008 at 7:26 am

    Yummy! I’ll have to try this! :)

    Reply
  19. Amy says

    October 15, 2008 at 7:38 am

    Hmmm, you are all about cake and cookies for breakfast, huh? My family is LOVING that about you!

    Reply
  20. Olivia says

    October 15, 2008 at 8:08 am

    I can’t wait to try this!

    Reply
  21. Whitney @ Baby Tunnel Exodus says

    October 15, 2008 at 8:18 am

    1) this cake looks amazing and 2) I LOVE me some Bill Cosby. I wonder if my dentist ever tires of hearing “my libip id on da floobo.” LOL!

    Blessings, Whitney

    Reply
  22. wanda says

    October 15, 2008 at 9:14 am

    Well….YUM!

    Can’t wait to try it.

    Reply
  23. Tonya says

    October 15, 2008 at 9:24 am

    That sounds delicious. Definitely going to try this. TFS!!

    Reply
  24. Jerri says

    October 15, 2008 at 10:29 am

    Sounds yummy! I think I only have quick oats though. I’ll have to get the other kind.

    Reply
  25. Betty says

    October 15, 2008 at 12:30 pm

    Can you tell me how many cookies the Giant cookies make?
    Thanks, they look like they will be very good.

    Reply
  26. Amy says

    October 15, 2008 at 12:39 pm

    I can’t wait to try this. My kids love your breakfast cookie recipe!

    Reply
  27. Renee' says

    October 15, 2008 at 1:06 pm

    Sounds good. I think my kids are going to love this. Thanks!

    Reply
  28. Grateful for Grace says

    October 15, 2008 at 1:25 pm

    This sounds great! AND my dh’s 40th bday is tomorrow… guess what we’ll have?? AND AND it’s all natural! You win cyberhugs!
    THANKS
    GfG

    Reply
  29. Sandwiched says

    October 15, 2008 at 11:00 pm

    Wow…thanks for the Bill Cosby throwback. My sister and I used to watch that special on HBO and laugh till we couldn’t breathe!

    Great recipe…I have a picky eater who has stumped me on breakfast lately.

    Reply
  30. Kate says

    October 15, 2008 at 11:16 pm

    I am so glad I stopped by before going to bed. I was already planning on making the breakfast cookies in the morning, but now I am SO trying this instead. How fun and delicious.

    Reply
  31. Ames says

    October 16, 2008 at 9:56 am

    Hah! Sounds yummy! Do you serve it with grapefruit juice too?

    Reply
  32. Tamara says

    October 16, 2008 at 9:08 pm

    I did make it yesterday morning and it really was very good. We will have this again!

    Don’t use an 8×8 pan (instead of a 9×9 as specified) as I had trouble getting it cooked through.

    Reply
  33. Deborah Swinson says

    October 17, 2008 at 12:11 pm

    Thanks for the great recipe! I made this for my girls this morning and they LOVE it! I added some chopped peaches in addition to the raisins and substituted Agave nectar for the honey. Terrific recipe!

    Reply
  34. Amy says

    October 18, 2008 at 7:11 am

    I made this this morning and it was delicious–the kids were excited to have cake for breakfast. I had to cook it for 50 minutes, though. Don’t know why?

    Reply
  35. reba says

    October 20, 2008 at 9:40 am

    i just printed this out to try! thanks!

    Reply
  36. Kimmie says

    October 23, 2008 at 10:32 pm

    So, when you say “1 cup raisins, chocolate chips or other dried fruit,” do you mean that you consider chocolate chips a fruit? Just wondering…;)

    Kimmie in Fort Worth

    Reply
    • Danielle says

      April 27, 2010 at 10:39 am

      LOL…. I have to say I wondered that too! Glad I’m not alone on that one!

      Reply
  37. Sharon says

    October 27, 2008 at 1:27 pm

    Wow! I just tried this recipe this past weekend, and my family loved, loved it! It is now my 3 year-old’s favorite breakfast.

    Tamara (#3), you mentioned the healthfulness of so much butter in this recipe. A diet rich in healthy fats is required for so many normal bodily functions, I would hog the comments to begin mentioning them. But for now, here’s a good article:

    http://www.westonaprice.org/foodfeatures/butter.html.

    Enjoy!

    Reply
  38. Jessica says

    December 8, 2008 at 10:21 am

    Yes- we sing that song all the time when the topic of cake comes up.

    Reply
  39. Rachael says

    January 26, 2009 at 12:24 pm

    we’re having this tomorrow…can’t wait!

    Reply
  40. The Happy Housewife says

    February 11, 2009 at 2:48 pm

    Okay, I’m trying this one. I will probably substitute choc chips for the raisins, since I am not a big raisin fan…
    Toni

    Reply
  41. Shannon says

    March 11, 2009 at 7:39 am

    I’m not exactly sure how I came across your blog, but I’m glad I found it! I hopped around the blog and found this recipe because of the Cosby reference. We had this for breakfast this morning and it was delicious!

    I can’t wait to try some of your other traditional recipes.
    Shannon

    Reply
  42. Leisha says

    March 13, 2009 at 6:52 pm

    Just wondering if this could be adapted to use up leftover oatmeal – I have a few cups in the fridge I would love to do something fun with….what do you think??

    Your blog is a wonderful blessing – thanks so much ;-)

    Reply
  43. Kathy says

    March 23, 2009 at 5:20 pm

    This sounds lovely! I have been adapting buttermilk recipes lately to make them non-dairy using juice kefir. It works great! Just thought I would share that for any non-dairy folks out there who need a new idea!

    Reply
  44. Teresa says

    June 18, 2009 at 2:41 pm

    Replace the butter with an equal amount of applesauce. You will cut the fat right out of your recipe. Seriously – I use applesauce in place of butter in my brownies, cupcakes, regular cakes, ect.

    Reply
  45. Christiet says

    August 10, 2009 at 3:03 pm

    Do you happen to know the calorie count on this? I would LOVE to try alot of your recipes but I’m on a diet and need to know the nutritional info.

    Reply
  46. Mean says

    August 20, 2009 at 10:17 am

    I’m definitely using this for a future breakfast.

    Reply
  47. Sarah says

    September 7, 2009 at 2:45 am

    Yep, this is definitely something worth getting out of bed for. Now, if only I had someone to prepare it for me… ;)

    Reply
  48. Christine says

    October 4, 2009 at 8:54 pm

    I’m seriously going to try this; I get so sick of serving up the same ol’ stuff for breakfast all the time. And hubs really needs something portable.

    Sounds like this recipe also belongs in the “freezes well” section of my box…

    Reply
  49. Julie says

    October 5, 2009 at 9:09 am

    I am so excited! I have everything I need in my kitchen. It’s 11:00 AM right now so I’m planning to the oats today and bake it tonight so it will be ready to eat first thing in the morning when my husband leaves for work. Do you think this would freeze well? I think I may double the recipe and freeze it just to see.

    Reply
    • Laura says

      October 5, 2009 at 7:46 pm

      Yes, it will do just fine in the freezer!

      Reply
  50. Tracy N says

    December 11, 2009 at 7:36 pm

    I made this for company a couple of weeks ago, and I forgot to add the honey. Fortunately, I used chocolate chips and it was sweet enough with them. It was a little dry though.

    Reply
  51. Sarah says

    April 29, 2010 at 6:57 am

    I just made this this morning for my incredibly picky eaters (ages 2 and 4). HUGE hit-thank you! Your blog is so helpful!

    Reply
  52. Tami says

    May 23, 2010 at 2:42 pm

    Are chocolate chips really dried fruit? What great news, I should eat more of them! LOL

    Reply
  53. Mary says

    July 17, 2010 at 9:30 am

    Ok I just realized that one stick of butter (1/2 cup) has 88 grams of fat!!!! Is there a lower fat way to make it? I’m not into low fat foods by any means but butter does contain high amounts of saturated fat which is proven to be unhealthy for your heart.

    Reply
    • Laura says

      July 20, 2010 at 3:32 pm

      You can substitute applesauce if you want and I think it should work just fine!

      Reply
      • Suzy Q says

        October 3, 2010 at 5:11 pm

        Actually it’s just the opposite! The rise in heart problems and related diseases spiked with the decrease of consumption of saturated fats and the increase of consumption of poly-unsaturated fats such as margarine, crisco, vegetable oils etc. When you find out how they actually make the hydrogenated oils it’s really nasty and quite unpalatable. I was so excited to find this out! Bring on the butter and cream! We’ve actually been eating a diet focused on full fat foods (butter, cream, etc. and we’ve actually lost weight (for one you feel full a lot faster so you don’t eat near as much!)

        Reply
        • Meredith says

          October 18, 2010 at 5:31 am

          I second Suzy’s reply. My family has taken the same approach to fats this entire year and we have all actually lost weight as well and have been much healthier and felt much better. We are not afraid of butter, cream, and whole milk around this house! To me these are a few of life’s God-given pleasures!!

          Reply
        • Brandi says

          February 2, 2011 at 7:13 pm

          what type of butter are u guys using..cause ive working on getting rid of my country crock for that reason :( I love my margrine but I know to be healthier like im trying to do i need to x it out and use real butter..someone pls tell me the best butter to use..thats real..

          Reply
        • Rebecca says

          March 20, 2011 at 1:53 pm

          The only butter I’ve been able to find in stores that isn’t loaded with fake ingredients is Land O’ Lakes all natural. Be careful though, because some of the Land O’ Lakes brand stuff is not butter. The Land O’ Lakes all natural brand I found listed only whipped sweet cream and salt as ingredients.

          Reply
        • Rose says

          September 25, 2013 at 12:03 am

          Kerrygold butter is the best. We bought ours from Costco.

          Reply
    • Kris Cannon says

      February 2, 2011 at 9:32 am

      Third That! Add Nourishing Traditions to your recipe book collection. It totally opened my eyes.
      Now, that doesn’t mean slather it on every bite of food, but when fat is called for, make his your choice.
      I use organic butter made by the Amish, yum! I no longer use vegetable oil, corn oil, canola oil etc.

      Reply
      • Kris Peterson says

        February 2, 2011 at 1:37 pm

        I have been so torn as to what is the best oil to use.
        For example our pancake recipe called for vegetable oil
        so I ended up using olive because that is what we had on hand.

        Thanks for suggestions : )

        Reply
        • Suzy Q says

          February 3, 2011 at 7:48 am

          I’ve heard that the very best butter to use is actually cultured butter. However it is hard to find and quite costly when you do. Think $5 for a pound! Coconut oil is a great stand in also. When I contacted the Weston Price Foundation about getting butter and cream from the store. They responded that the only dairy products that they would suggest buying at the supermarket (pasteurized and such) are butter and cream because they are a different part of the milk. So we buy milk (and cream) from good old Wally World and we get our milk from a dairy raw.

          Reply
        • Kris Cannon says

          February 3, 2011 at 12:09 pm

          Yes and yes to coconut oil! So yummy in baked goods, makes my muffins very moist and with
          less baking time. Getchu some coconut oil! It’s kind of expensive unless you buy it at Walmart.
          But if you are really concerned, it is a good investment on something you may be consuming
          regularly in your diet. All my pancake recipes call for melted butter, and only about 2 T per
          12-16 pancakes which is pretty negligible. You can also sub kefir for buttermilk which has
          probiotics that are so good for you. I make shakes with it too, so it won’t go to waste, you don’t
          want to make pancakes everyday, or do you ?lolololo I do! Like Laura said, you can always cut
          the fat with applesauce. Best fat sources are coconut, olive and flax, egg yokes and animal fat with
          the protein to which they are attached. French and Japanese have lowest case of Coronary disease!
          Sorry, I m passionate about food and good health!!! We get farm fresh eggs, raw milk, and currently
          Amish butter, but would get that at Walmart also if I had to.

          Reply
        • Kris Peterson says

          February 3, 2011 at 12:39 pm

          Thanks. We are in Juneau, Alaska so it is hard to get anything fresh
          here. So I can use butter or applesauce. . . or coconut oil.
          I’m going to see if I can get it at our Wal Mart.
          We are working on being healthy eaters but it is so expensive here.
          Currently we are battling the cost heating which in our
          new rental is almost $1000. this was very unexpected. Long story
          but food is so important : )

          Kris P

          Reply
        • Kris Cannon says

          February 3, 2011 at 4:18 pm

          Well, butter is definitely cheaper than coconut oil. Walmart coconut oil brand is I believe LUANA,
          and it’s in a hard plastic plastic cylinder tub. But yes, butte and applesauce would be cheaper!
          Capitalize on what you have that is local. Fish? I don’t know why but I assume fish lol and maybe
          Bison? Or Elk? Send hubby to the lake to ice fish! lol

          Reply
        • Roz says

          April 3, 2011 at 7:22 pm

          I use coconut oil for everything these days. Super yummy and you don’t get the coconut flavor in everything, it just gives it a light flavor, really nice. Amazon has organice on their subscription.

          Reply
        • Virginia Brown says

          February 5, 2012 at 4:27 pm

          Best oil to use is coconut oil, gently melted in cup set in hot
          water.

          Reply
        • Suzanne says

          February 20, 2012 at 7:30 pm

          I read last week- on a blog that the coconut oil from Walmart is not expelled the same and therefore has transfats in it. Laura, do you know if this is true?

          Reply
  54. Barbra says

    August 25, 2010 at 9:00 pm

    Cake is a favourite food group of mine, so I was excited to try your recipe. Half asleep I assembled the goods to soak and added the honey by mistake, but it worked out fine in the morning. I added raisins and cut up some dates. The cake was very lovely, my husband and our two year-old enjoyed it as well! Thank you for the recipe.

    Reply
  55. Leeanna says

    September 30, 2010 at 2:58 pm

    Hi, are you only soaking the flour because you grind your own or does regular whole wheat flour from the grocery store need to be soaked as well? Thanks!! Oh and I have King Arthur whole wheat flour if that helps. :)

    Reply
    • Laura says

      October 2, 2010 at 6:21 pm

      No, whole wheat is best soaked no matter if it is fresh or store bought. BUT, I don’t always soak – I just TRY to soak. The recipe will work either way.

      Reply
      • Leeanna says

        October 3, 2010 at 6:03 pm

        Thank you! Can’t wait to try this with my boys!

        Reply
  56. Alicia says

    October 18, 2010 at 7:10 am

    I have quick rolled oats that I bought for another recipe. Is this the same thing and do they need to be soaked overnight?

    Reply
    • Laura says

      October 18, 2010 at 9:40 am

      Quick rolled oats are the same as rolled oats, except that they have been processed just a bit more so they are a little more “chopped up”. They will work just fine in this recipe and if possible, I do suggest soaking them for this recipe!

      Reply
  57. Tara says

    October 24, 2010 at 6:46 pm

    Can you use steel cut oats for this?

    Reply
    • Laura says

      November 3, 2010 at 10:29 am

      I never have but you could try it!

      Reply
  58. Brandi says

    November 21, 2010 at 9:52 am

    Would soaking the grains in yogurt work just as well as buttermilk? I don’t really like the flavor of the buttermilk :(

    Reply
    • Laura says

      November 22, 2010 at 10:07 pm

      Sure, that would work just fine!

      Reply
      • Kris Cannon says

        February 27, 2011 at 5:29 pm

        I soak my oats overnight with a 1/1/1 ratio, one cup oats, one cup water, one T plain greek yogurt
        – YUM, YUM, YUM! This is how I eat them normally as well as cooking.

        Reply
  59. Gina says

    February 2, 2011 at 12:26 am

    I just sat down after making a bunch of pizza pockets to freeze for lunches and found this recipe. Looks great and will have to add it to my other from your wonderful site. Now I can’t stop singing that Cosby jingle in my head! Thanks Laura!

    Reply
  60. Erin says

    February 6, 2011 at 1:31 pm

    This sounds awesome! Just baked a batch of the breakfast cookies and all 4 of my boys were head over heels in love with them! I was thinking about adding some organic baking cocoa to this recipe for an over-the-top breakfast cake. Will let you know how it turns out!

    Reply
  61. Andrea says

    February 14, 2011 at 10:04 am

    Great recipe, moist and delicious. Thank you for sharing! I love making breakfast that will last us a few days (really frees up my morning). I replaced the butter with 1/2 cup coconut oil and 1/2 cup pumpkin, which gives the cakes lovely color :)

    Reply
  62. Priscilla says

    February 14, 2011 at 10:27 pm

    If I double this recipe, what size pan will work? 9 x 13 or a large round cast iron skillet (12 inches across?)? We are a family of 8, so a 9 x 9 may not be enough for breakfast. We can finish off a 9 x 13 pan of baked oatmeal for breakfast. thanks

    Reply
    • Laura says

      February 20, 2011 at 2:29 pm

      I 9×13 might work, but it would take a lot of baking time. You may want to try pouring it into a baking sheet and baking it like a sheet cake.

      Reply
  63. Gayle says

    February 27, 2011 at 1:07 pm

    Quick question:
    My flour is all sprouted, so I don’t soak it. Could I just soak the oats by themselves or still soak it all together? I’ve never really thought about it before, but I wondered if soaking sprouted flour would mess it up for any reason. My daughter just saw this recipe and begged me to make it immediately : )

    Reply
    • Laura says

      February 27, 2011 at 10:03 pm

      I think you can just soak the oats by themselves since the wheat was sprouted. No need for soaking the flour! Just add it after the oats are soaked when you’re ready to mix together the rest of the cake.

      Reply
  64. Gayle says

    February 27, 2011 at 10:16 pm

    Thanks for the reply. Would you believe I JUST finished mixing it all in a bowl to soak for the night? Shoulda checked my email first! Oh well. I doubt it will hurt to soak the flour too, even if it didn’t need it. Looking forward to cake in the morning!

    Reply
    • emily kay says

      March 24, 2011 at 12:24 pm

      I wouldn’t think it would hurt the sprouted flour to soak it, and from what I understand, you need to add some flour to oats when soaking them anyway. The oats themself don’t have enough phytase to break down the phytates in the oats, so the flour provides the phytase needed.

      Reply
  65. Jennifer says

    February 28, 2011 at 1:53 pm

    I’ve made your Giant Breakfast Cookies several times now and my family loves them, so I decided to try your cake recipe. My cake came out rather dry compared to the cookies. Any suggestions?

    Reply
    • Laura says

      March 21, 2011 at 8:15 am

      I’m not sure…my breakfast cake is usually quite moist. Maybe try adding a little more buttermilk next time? Just a guess.

      Reply
  66. Katie says

    March 20, 2011 at 5:30 pm

    Do you think I could sub coconut oil for half of the butter? This looks yummy…

    Reply
    • Laura says

      March 21, 2011 at 8:16 am

      Yep, that would work just fine!

      Reply
  67. Lindsay H says

    March 20, 2011 at 8:13 pm

    Can’t wait to try this! You say to bake it in a 9 x 9 baking pan. I only have an 8 x 8 or 9 x 13. Would it work ok with one of those sizes. Silly question I know!

    Reply
    • Laura says

      March 21, 2011 at 8:16 am

      I’d say go with a 9×13 or it may take forever to get done in the middle!

      Reply
  68. Holly T. says

    March 21, 2011 at 6:10 am

    Great recipe and can’t wait to try this! I’ve never soaked grains before and have an issue with leaving something with buttermilk in it on the counter overnight. Does the milk go sour at room temp for that long? Can you soak in the fridge? Thanks!

    Reply
    • Laura says

      March 21, 2011 at 8:17 am

      No, it does just fine at room temp overnight. Buttermilk is already “soured milk” and has live cultures in it, making it very safe to be left out overnight. If you soak in the fridge, it will be REALLY difficult to stir the next morning!

      Reply
  69. Lauren says

    March 21, 2011 at 1:42 pm

    I’m looking forward to trying this recipe when I have some buttermilk around…

    How crucial is it that your bowl is glass? I don’t have a glass bowl anymore (I regretfully gave it away over a year ago). Would a metal bowl work???

    Reply
    • Kacie D says

      March 21, 2011 at 7:09 pm

      Soaking grains requires an acid (in this case, the buttermilk), and acids and metals don’t mix… In truth, you would be causing metals to leach out into your food. I would invest in some glass for soaking– I had to do this when we started soaking grains, too, and it has been worth the money. I actually just bought a glass salad serving bowl (for its size) and it works great, plus it was cheaper than the actual mixing bowls atthe store.

      Good luck!

      Reply
      • Lauren says

        March 22, 2011 at 7:59 am

        Thanks! That’s what I needed to know!

        Reply
  70. Yvonna says

    March 28, 2011 at 4:18 pm

    Do you mill your wheat in the “Fine” position for cakes, pies, cookies etc. or still in the middle at 12 o’clock?

    Reply
    • Laura says

      April 5, 2011 at 6:37 pm

      Yeah, I’m lazy and mill all my wheat at 12:00. :)

      Reply
  71. Kellie says

    April 13, 2011 at 8:14 am

    We just had this cake. We loved it. I didn’t have any dried fruit so I put frozen blueberries in it. They all ended up at the bottom, but it was still really good. Everyone loved it.

    Mine was crumbly and didn’t look as pretty as yours. I forgot to adjust for my high altitude next time I will add more flour or less soda.

    Reply
  72. Shalene says

    May 28, 2011 at 9:34 am

    Ok, I noticed after I soaked the oatmeal and wheat that it was very hard….after I added rest of the ingredients it was a little more moist, but I’m afraid it’s going to be dry too…. I followed the directions exactly…. Hope they like it enough to eat it if it is dry. (I also used the homemade choc chip recipe.) :) But I’ll try more buttermilk next time, if it is too dry. Thanks for a great idea!

    Reply
  73. Wendy says

    June 17, 2011 at 7:08 am

    Ha! I had the same fears as above…will it be dry, will they like this healthy version of cake? I made this for my son’s 8th birthday breakfast (today!) and everyone gave it a thumbs up! I had a bagel for b’fast…because I don’t like sweets that early in the morning…turns out I had some of this too because, though it is a sweet, it was not TOO sweet. Thanks for the wonderful treat! I am sure it will become a ‘regular’ on our family’s menu. :)

    Reply
  74. Mayira says

    July 10, 2011 at 6:18 am

    My family loves this cake and the breakfast cookies, too. But my youngest can’t eat it because of a number of allergies. I can easily sub for the dairy and chocolate chips that I usually use, but I’m stumped on how to sub for oatmeal. Do you think I could just use more flour? I’m afraid it will be too dense and no one will want to eat it. Any suggestions?

    Reply
    • Laura says

      July 19, 2011 at 7:15 pm

      Hmmm…maybe sub other items like coconut flakes, sesame seeds, flax seeds – things that would take up some of the “space” in the recipe without weighing it down so much. Just an idea!

      Reply
      • Mayira says

        July 20, 2011 at 6:18 am

        I tried it this morning. I subbed coconut oil for the butter, rice milk for the buttermilk, shredded coconut for the oatmeal, and I used raisins. It was still pretty good. The child who couldn’t eat it before gobbled it up! The others gave mixed reviews. They said they like it the original way better. :) Personally, I just missed the chocolate chips but thought the cake part was fine.

        Thanks for the recipe and for the substitution suggestion.

        Reply
  75. Ginger says

    July 10, 2011 at 5:32 pm

    Laura,
    Laughed at the name of your breakfast cake…being almost 50, I tend to sing it. Bill Cosby in “Fatherhood” was “Dad is great, he gives us chocolate cake!”
    Just brings back funny memories.

    Reply
  76. Stacy Makes Cents says

    July 13, 2011 at 4:59 am

    We had this for breakfast today. It is AWESOME!!!

    Reply
  77. Holly says

    August 16, 2011 at 12:02 pm

    Laura, I buy all my diary products from the grocery store so of course they are pasturized and homogenized. Can I still leave my grains soaking out on the counter overnight?

    Reply
    • Laura says

      August 17, 2011 at 2:24 pm

      I think you’d still be fine – I’m assuming you’re meaning that you’ll be making cultured buttermilk with these dairy products and then using them to soak your dough? If so, then yes, I don’t think you have anything to worry about!

      Reply
      • Susan Alexander says

        February 20, 2012 at 9:02 am

        Hey, I haven’t tried soaking yet, but I can’t afford and don’t have time to make my own buttermilk, so I buy it from the store – does that mean I cannot do soaking??

        Thanks!

        Reply
        • [email protected] says

          March 20, 2012 at 11:41 am

          You can still soak them. Here is a link to where Laura stands with this
          as of recently! :)
          https://www.heavenlyhomemakers.com/my-current-thoughts-about-soaking-or-not-soaking-grains

          Reply
        • Susan Alexander says

          March 20, 2012 at 5:59 pm

          Well, I soaked and made this… And had horrible horrible gas all day from eating it… I’m wondering if the soaking was actually a problem. :( I’m going to try again eventually and not soak this time and see if I can eat it. It was so yummy, but I can’t have my insides tornup like that!

          Reply
  78. Stephany says

    August 17, 2011 at 4:49 pm

    I LOVE your website. And when I say love I mean I REALLY LOVE your website. Finding this recipe had me (almost) rolling on the floor in a fit of laughter. My husband and I love that Bill Cosby comedy sketch. We actually just watched it on youtube about a week ago and started singing it to our 7 yr old. Now he sings it all the time. I have lots of questions for you but I need to get to church tonight. I will try sending you an email later when I get home. Thank you for all your wonderful advice and patience with those of us trying to eat healthier and feed our families healthier too. God bless you and your precious family!

    Reply
  79. Stephany says

    August 17, 2011 at 4:52 pm

    Oh and I so plan on making this very soon. I just got done this afternoon making your vanilla muffins with the cinnamon crumb topping for breakfast for tomorrow. We had to test them today because they looked too good to just put in the fridge. DELISH! Thank you for all the wonderful recipes! :)

    Reply
  80. Emily Curtis says

    September 22, 2011 at 3:32 pm

    I use fresh goat’s milk to soak the grains when I make this cake and your waffles too. The thing I’m wondering about is the comment about the acid needed in buttermilk to break down the flour. Would the fresh goat’s milk be doing that?

    I also made a lower calorie, but still healthy, version. I switched a 1/2 cup of the butter for fresh goat’s milk and 1/2 cup of the wheat flour for 1/2 cup more oats. I only used 2/3 cup of honey and it was plenty sweet. This saved 1281 calories. Making a 1/9 of the cake 387.3 calories instead of 525!!! I need all the help I can get to stay fit! :)

    Notice, I didn’t cut back on the chocolate! I try!! :D

    Reply
    • [email protected] says

      October 7, 2011 at 11:36 am

      Wow! That is a big calorie saver! What great substitutes. Laura let me nkow that the acid is something that is needed and the goats milk does not do it alone.

      Thanks for sharing your version!

      Reply
  81. Angel says

    October 2, 2011 at 7:30 am

    I would recommend baking in a 9 x 13 pan vs 9 x 9. I baked mine in an 8 x 8 and it took almost an hour of baking, the edges were burnt and the middle is still rather moist. Otherwise, good recipe. I used yogurt instead of buttermilk for the soaking.

    Reply
  82. Stephanie Strange says

    January 7, 2012 at 8:55 am

    I was so excited about this! It is in the oven now…and has been for a really long time. It is still VERY jiggly in the middle and DARK brown. IT looks nothing like yours…what in the world have I done wrong??

    Reply
    • Laura says

      January 12, 2012 at 7:34 pm

      Every oven is different, so it sounds like you may need to set your oven at a slightly lower temp and/or maybe bake it in a larger pan so that the dough can be more spread out. Hope that helps!

      Reply
  83. Lori says

    January 22, 2012 at 10:01 am

    I made this for Sunday breakfast today. It turned out perfect. In a 9 x 9 pan, it baked for about 50 minutes in my oven. My family couldn’t decide which was better…giant breakfast cookies or breakfast cake. Both are winners at our house!

    Reply
  84. Stephany says

    February 8, 2012 at 7:37 pm

    This cake is soooooo…… good. I am wondering now though if and how one could make this gluten free. Could anyone help me with what would subs would work to make it gluten free?

    Thanks!

    Reply
    • [email protected] says

      February 14, 2012 at 12:19 pm

      I just made a coffee cake for a friend with celiacs and I bought a mix
      at Walmart that was a gluten free “mix” with all kinds of different flours
      that are naturally gluten free. You could try to sub something like that.
      I think it was Red Mill brand.

      Reply
  85. Kim says

    February 27, 2012 at 10:41 pm

    YUM! I made this recipe tonight – as muffins. I like the simplicity of serving and the ability to freeze some! I didn’t have any buttermilk, so I substituted vanilla yogurt with good results.

    This recipe will probably make a weekly appearance on our menu. YUMMY! Perhaps one of the best muffins I have ever made. (I knew it would be good because we also love your breakfast cookies that you adapted to make this recipe!)

    Thanks for another great recipe!

    Reply
  86. Tiffany says

    March 1, 2012 at 9:59 am

    This was great! I added a dash of cinnamon and some chia seeds and it was exceleeeent!! Thanks ; )

    Reply
  87. Joy says

    March 5, 2012 at 9:21 am

    I just mixed the ingredients that are to be soaked, and it’s all very dry. I assumed it would be very liquidy. Is it supposed to be so thick and dry? I only used 3/4 cup buttermilk. Is that wrong?

    Reply
    • Laura says

      March 9, 2012 at 9:19 pm

      No, you did it fine – not all recipes that call for soaking are very liquidy.

      Reply
  88. Christy A. says

    March 12, 2012 at 2:30 pm

    I mixed my buttermilk and butter with the oatmeal and flour. It is a really thick mixture like the texture of hard thick oatmeal. Is this the righ consistency ? I am worried.

    Thanks

    Reply
    • Laura says

      March 13, 2012 at 6:24 am

      That is the correct consistency, but since it does get very thick, I sometimes use my food processor to help me mix in the remaining ingredients.

      Reply
  89. kim says

    March 13, 2012 at 10:20 am

    What can you use instead of buttermilk? I do not have a health food store close to me and finding whole foods is a huge challenge, along with my very limited budget of $75 per week (for a family of 5, 3 teens). I do use soy milk, would that work. Thanks Just found your site and I love it.

    Reply
  90. kelly says

    March 13, 2012 at 5:45 pm

    have you made this with coconut flour instead of wheat flour? if so how do I substitute it? or would almond flour work?

    Reply
  91. Luz says

    July 15, 2012 at 1:19 pm

    Laura,
    I had a question about some of your recipes. I was wondering if I can add pumpkin to this and the giant breakfast cookie recipe? Also, I only have whole wheat pastry flour, can I use that instead of whole wheat flour? Is it the same thing?
    Thanks

    Reply
    • [email protected] says

      August 28, 2012 at 10:24 am

      Both of those should work. You shouldn’t need to do anything else to add pumpkin. I do not think that whole wheat is the same as whole wheat pastry, but it should be fine.

      Reply
  92. Luz says

    August 31, 2012 at 9:54 am

    Hi I wanted to make these today but I don’t have buttermilk and don’t have transportation to the store since we only have one car. So I was wondering what can I substitute for buttermilk??? Any ideas??

    Thanks,

    Luz

    Reply
    • Laura says

      August 31, 2012 at 10:56 am

      Regular milk will work just fine!

      Reply
  93. Ashley says

    August 31, 2012 at 3:34 pm

    Do you think you could bake this recipe in loaf pans?

    Reply
    • Laura says

      August 31, 2012 at 4:16 pm

      Sure, good idea!

      Reply
  94. Kari says

    January 15, 2013 at 10:26 am

    Is there a reason that the cookies call for cinnamon, but the cake does not? I’m eager to try this!!

    Reply
    • [email protected] says

      February 6, 2013 at 8:36 pm

      No reason! If you want to you can throw some cinnamon in the cake too. :)

      Reply
  95. Angel says

    February 19, 2013 at 1:26 pm

    I have made this recipe in the past and wasn’t to keen on the results. When I used the 8×8 pan it was dry, very crumbly and in order for the center to be cooked through the outer edges were way over done. I changed and put the batter into 9×13. Better results but still a bit dry and crumbly. This time I did things differently.

    I did not soak the flour and oats. I put my oats and flour in the food processor and blended them together and made the oats into a flour.I used Bob’s Red Mill extra thick rolled oats and King Arthur’s White Whole Wheat flour. I added the other ingredients into processor, except chocolate chips, and blended them together (I folded in the chocolate chips last). Instead of a pan, I made muffins. It took about 15 minutes at 350 to bake these and they were light with a nice crumb and not overdone at all. These were delicious and came out of the baking cups very easy. My kids enjoyed them very much!

    Reply
  96. Melissa says

    March 24, 2013 at 6:43 pm

    Could this recipe be made with regular flour instead of whole wheat flour? If so, should I still soak it with the oats?

    Thanks!

    Reply
    • Laura says

      April 4, 2013 at 8:20 am

      Yes, regular flour would work – I’d just skip the soaking part. :)

      Reply
  97. lisalynn says

    April 11, 2013 at 12:14 pm

    Love Butter, cream & all.. I rarely use crisco or veggie oils. would rather use lard & olive oil.
    I made your breakfast muffin recipe too.

    in fact in this recipe I used 1/2 cup butter & 1/2 cup coconut oil.
    & my own yogurt in place of the buttermilk.
    I put a brown sugar , butter oatmeal topping on them before baking .

    Thanks SO much for posting. my mom is 87 & rarely eats like she should , so I am taking a couple to her in the nursing home today.

    lisalynn

    Reply
  98. Shonda says

    May 2, 2013 at 5:33 pm

    I love this cake! Mine comes out very dense and looks nothing like yours. I do soak it. So full of yummy goodness!

    Reply
  99. Joy Hall says

    June 27, 2013 at 10:14 pm

    What does soaking just the oats do for the recipe and does it matter what type of oats?

    Reply
    • [email protected] says

      July 22, 2013 at 10:27 am

      Soaking the oats makes it more digestable. I am not sure if it would make a difference if you used different oats. Usually substituting something else is not a problem.

      Reply
  100. RejoicedOver says

    August 21, 2013 at 11:50 am

    Have you tried this overnight in the slow cooker? I’m thinking this would be nice to wake up to for breakfast on Sunday mornings. I guess, though, if I can’t cook it that way, I could always make it into muffins and freeze according to your super tip earlier this week….Any tips about the slow cooker would be appreciated! Thanks again!

    Reply
  101. Kandice says

    December 13, 2013 at 9:29 pm

    I’ve made this recipe regularly at my house. I made a few adjustments to fit my food goals. I use skim milk instead of buttermilk and greek yogurt instead of butter. Doing so added some protein and reduced the fat without having to give up the moist texture. I only use egg whites as well. I still soak it overnight in my fridge. Set it on the counter when I wake up and let it warm to room temperature. I put the batter and the rest of the ingredients in my blender to finish the batter and bake it, and everyone loves chocolate chip cake for breakfast. It fits my trim and healthy mama eating plan as an E meal just barely.

    Reply
  102. Amanda says

    January 17, 2014 at 10:02 am

    I only have raw milk on hand and don’t want to have to buy buttermilk just for the soaking. Can I add something to the raw milk to make it acidic? Like apple cider vinegar? If so, how much vinegar should I add? And is it still ok to leave it out on the counter since it’s not buttermilk?
    Thank you!

    Reply
    • Amy says

      January 17, 2014 at 10:26 am

      I know for regular milk I’ve always added 1TBS of white vinegar to 1 cup milk. I would think you can do that or just use plain milk also :)

      Reply
    • [email protected] says

      March 30, 2014 at 8:38 pm

      You can make your own buttermilk by putting a tablespoon of vinegar (distilled white) in a measuring cup and then filling up to the cup mark with milk. Let it sit a few minutes and you have got buttermilk!

      Reply
  103. Amanda says

    January 18, 2014 at 12:48 pm

    I am curious. I read another link that said you are no longer soaking your grains. I don’t soak – could I just make this without soaking? Any other changes? Thanks!

    Reply
    • Laura says

      January 19, 2014 at 8:45 am

      Yes, go right ahead and mix this up without soaking. It will be just fine!

      Reply
  104. Vicki says

    March 20, 2014 at 6:16 pm

    Hi Laura, I just discovered your website and am excited about trying many of your recipes. I have A LOT of whole wheat pastry flour. What are your thoughts on substituting pastry flour for the whole wheat flour? Thank you!! Vicki

    Reply
    • Laura says

      March 21, 2014 at 1:36 pm

      I really enjoy using whole wheat pastry flour for muffins and quick breads. So…go for it! The only thing is, pastry flour doesn’t work in any recipe that calls for yeast. Stick with hard white wheat flour for those types of breads. :)

      Reply
  105. Christine P. says

    April 13, 2014 at 8:18 pm

    Are you using fresh ground wheat? If so, what kind? I have hard white, soft white, and einkorn. Also, if you grind, do you sift afterwards to get the larger, harder bits out?
    Thanks :-)

    Reply
    • Laura says

      April 14, 2014 at 6:35 am

      Yes, any of those grains would work fine in this recipe. I typically use hard white, and I never sift. My Nutrimill makes the flour very fine.

      Reply
  106. Heidi says

    August 16, 2014 at 10:10 am

    This cake is also delicious made adding vanilla & topping it with a cinnamon streusel topping. It’s more crumbly, but I make it dairy & wheat free for our son who has allergies. I use unsweetened coconut milk with a little vinegar & grind two cups of oats in the blender into oat flour instead of using wheat flour. I love how versatile your recipes are, Laura!

    Reply
  107. Ingrid says

    November 7, 2014 at 7:58 am

    Made this today for breakfast. I subbed coconut oil for half of the butter and added some unsweetened coconut flakes into the batter. Oh. my. word. So so good! My kids thought I had flipped my lid when I said I made chocolate chip cake for breakfast ;)

    Reply
  108. Jessica says

    January 15, 2015 at 8:01 am

    Is this too big recipe to put in 8×8 pan? I don’t have 9×9. Or should I put in 9x 12 casserole dish?

    Reply
    • Laura says

      January 15, 2015 at 1:26 pm

      I think you’d be okay in an 8×8, it just may need more cooking time. :)

      Reply
  109. Hélène says

    November 11, 2015 at 11:51 am

    just put a muffin recipe in a 9×13 pan. savory muffins are best as you dont want much sugar in a meal replacement. cheese, bacon, ham, chopped broccoli, onion, mushrooms. even chopped sautéed greens.
    12 muffins batch=1 pan.
    so much easier than muffins or cookies. i hate spooning out batches of cookies or washing muffin tins.

    Reply

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