If you are searching for a comforting, nostalgic treat that feels like a warm hug on a plate, then this Lazy Day Oatmeal Cake Recipe is about to become your new best friend. With its delightfully moist texture, a rich, buttery crumb studded with soft oats, and topped with a luscious mixture of coconut and pecans, this cake offers the perfect balance of hearty and sweet. It’s an easygoing dessert that doesn’t demand much fuss but rewards you with classic homemade goodness that everyone will adore.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is all it takes to whip up this delectable oatmeal cake. Each one plays a key role, whether adding texture, flavor, or that irresistible warmth that makes this cake so special.
- Old-fashioned rolled oats: These give the cake its signature chewy texture and wholesome feel.
- Boiling water: To soften the oats and create a tender crumb.
- Unsalted butter (softened): Adds richness and smoothness to both the cake and the topping.
- Granulated sugar: Balances sweetness and helps create a light crumb.
- Brown sugar (packed): Brings moistness and a subtle caramel flavor that makes the cake irresistible.
- Large eggs: Bind everything together while adding a lovely structure.
- Vanilla extract: Enhances flavor with a warm, aromatic note.
- All-purpose flour: Forms the base of the cake and provides the right amount of support.
- Baking soda: Helps the cake rise to soft perfection.
- Salt: Amplifies all the other flavors in the recipe.
- Ground cinnamon: Adds a comforting spice that pairs beautifully with oats and nuts.
- Sweetened shredded coconut: Brings a tropical touch and chewy contrast in the topping.
- Chopped pecans: For crunch and a nutty depth that rounds out the taste.
- Milk: Ensures the topping is smooth and perfectly spreadable.
How to Make Lazy Day Oatmeal Cake Recipe
Step 1: Soften the oats
Start by combining your rolled oats with boiling water in a medium bowl. Let them sit for 15 to 20 minutes until the oats become soft and the mixture cools down. This step ensures the oats are tender and add a wonderful moistness to the cake’s crumb.
Step 2: Cream the butter and sugars
In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar until the texture turns light and fluffy. This process incorporates air, which helps the cake become beautifully tender and moist.
Step 3: Add eggs and vanilla
Beat in the eggs one at a time, followed by the vanilla extract. These ingredients add structure and a lovely warm aroma that perfectly complements the flavors of the cake.
Step 4: Combine oat mixture
Mix the softened oats into the butter and sugar mixture until fully combined, ensuring every bite has that delightful oat texture that sets this cake apart.
Step 5: Prepare dry ingredients and mix
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add these dry ingredients to the wet ingredients, mixing just until combined to avoid toughening the cake.
Step 6: Bake the cake
Pour the batter into a greased 9×13-inch baking dish and bake in a preheated 350°F oven for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Step 7: Prepare and broil the topping
While the cake is baking, melt butter in a saucepan over medium heat. Stir in brown sugar and milk until smooth, then add shredded coconut and chopped pecans. When the cake is out of the oven, spread this luscious topping evenly and broil for 1 to 2 minutes until bubbly and golden. This final touch elevates the Lazy Day Oatmeal Cake Recipe to pure indulgence.
How to Serve Lazy Day Oatmeal Cake Recipe
Garnishes
A simple dusting of powdered sugar or a few extra toasted pecans sprinkled on top add a charming finishing touch. For an extra cozy vibe, try a dollop of whipped cream or a scoop of vanilla ice cream alongside a warm slice.
Side Dishes
This oatmeal cake pairs beautifully with a cup of fresh coffee or spiced chai tea. If you want a heartier snack, fresh seasonal fruit or a spoonful of yogurt makes a delightful side that balances the cake’s sweetness.
Creative Ways to Present
For gatherings, slice the cake into petite squares and serve on decorative platters with colorful napkins. You can also layer small chunks into parfait glasses with yogurt and berries for a playful twist on presentation.
Make Ahead and Storage
Storing Leftovers
Keep leftovers covered at room temperature in an airtight container for up to 3 days. This helps maintain the moist texture and keeps the topping delightfully chewy.
Freezing
If you want to save some for later, this cake freezes wonderfully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. They’ll stay fresh for up to 2 months.
Reheating
To enjoy the cake as if freshly baked, warm slices in the microwave for 20 to 30 seconds. This will soften the cake and activate the luscious topping, making every bite melt-in-your-mouth delicious.
FAQs
Can I substitute the pecans with another nut?
Absolutely! Walnuts work wonderfully as a substitute, offering a similar crunch and flavor profile. If you’re allergic or prefer nut-free, you can omit the nuts entirely and still enjoy the cake’s rich texture.
Is it okay to use quick oats instead of old-fashioned rolled oats?
Old-fashioned rolled oats are best since they hold their shape and provide that pleasant chewiness. Quick oats can work in a pinch, but the texture will be softer and less distinct.
Can I make this cake gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free baking flour blend, you can enjoy this cake while avoiding gluten. Just make sure your baking soda and other ingredients are gluten-free as well.
What’s the best way to serve this cake warm?
Serving the cake warm really brings out its comforting flavors. Heat a slice gently in the microwave or warm it in a low oven for 5 to 10 minutes. Adding a scoop of vanilla ice cream makes it extra special.
How long does the topping stay crisp or bubbly?
The coconut and pecan topping is best enjoyed the day the cake is made, as it’s most crisp and bubbly fresh from the oven. Stored leftovers will have a softer topping that remains delicious but less crunchy.
Final Thoughts
This Lazy Day Oatmeal Cake Recipe is the perfect blend of simple ingredients and comforting flavors, making it an ideal treat for both busy afternoons and cozy weekends. It’s one of those recipes you’ll want to keep tucked away for whenever you need a sweet, hearty pick-me-up that feels totally homemade. Trust me, once you try it, this cake will become a beloved staple in your recipe collection.
Print
Lazy Day Oatmeal Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and comforting Lazy Day Oatmeal Cake made with old-fashioned rolled oats, warm spices, and topped with a rich coconut-pecan glaze. Perfect for a cozy dessert or an indulgent snack, this cake combines the heartiness of oats with the sweetness of a gooey topping.
Ingredients
Cake
- 1 cup old-fashioned rolled oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Topping
- 1/2 cup unsalted butter
- 2/3 cup brown sugar
- 1/4 cup milk
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Prepare oats: In a medium bowl, combine the old-fashioned rolled oats with boiling water. Let the mixture sit for 15 to 20 minutes until the oats are soft and the liquid has cooled down to room temperature.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing well to combine all ingredients thoroughly.
- Combine oat mixture: Stir the soaked oat mixture into the wet ingredients and mix until evenly incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Combine wet and dry: Gradually add the dry ingredients to the wet batter, mixing just until combined to avoid overmixing which can toughen the cake.
- Bake the cake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and pour the batter into it, spreading evenly. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
- Prepare the topping: While the cake bakes, melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in the brown sugar and milk until the mixture is smooth and combined. Remove from heat and fold in the shredded coconut and chopped pecans.
- Add topping and broil: When the cake is finished baking, remove it from the oven. Turn on the broiler. Spread the topping evenly over the warm cake, then place under the broiler for 1 to 2 minutes, until the topping is bubbly and golden brown. Watch carefully to prevent burning.
- Cool and serve: Allow the cake to cool slightly before slicing and serving warm or at room temperature.
Notes
- This cake is moist and rich, best served warm or at room temperature.
- Store leftovers covered at room temperature for up to 3 days.
- You can substitute walnuts for pecans or omit nuts entirely for a nut-free version.
