Let’s Bake!
Preheat your oven to 350°F (175°C).
- Combine oats and boiling water; let sit 20 minutes.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to the butter mixture, alternating with the oat mixture. Stir in vanilla.
- Pour batter into a greased 9×13 inch pan. Bake 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy plain or with your favorite frosting!
Variations
- Keto: Substitute granulated and brown sugar with erythritol or stevia, use almond flour, and coconut oil.
- Gluten-Free: Use a gluten-free flour blend.
- Vegan: Replace eggs with flax eggs or applesauce, and butter with vegan butter or coconut oil.
Frequently Asked Questions
Can I make this cake in advance?
Yes! It tastes even better the next day. Store in an airtight container at room temperature or in the refrigerator for up to three days.
Can I freeze it?
Yes! Cool completely, wrap tightly, and freeze for up to three months. Thaw overnight in the refrigerator.
Can I add nuts or raisins?
Absolutely! Add about a cup after adding the dry ingredients.
Enjoy!
Lazy Day Oatmeal Cake is more than just a cake; it’s a taste of tradition and togetherness. Enjoy every delicious bite!
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