Our Famous Oatmeal Cake Recipe!

Inn on the Paseo Oatmeal Cake

(Serves 6 to 8)

Inn on the Paseo Oatmeal Cake


  • 1 cup canola oil ( may substitute ½ cup hazelnut or walnut oil)
  • ½ cup granulated sugar
  • ¾ cup brown sugar, lightly packed
  • 4 large eggs
  • 1 Tablespoon ground cinnamon
  • 1 Teaspoon ground cardamom
  • 2 Teaspoons baking powder (3 teaspoons for high altitude)2
  • 2 Teaspoons vanilla extract
  • 1 ½ Teaspoons salt
  • 1 cup whole milk
  • 1 ¼ cups heavy cream
  • 6 cups thick cut rolled oats (not quick or instant)
  • 1 ½ cups pecans, almonds, or walnuts (optional)


  1. Combine oil, sugars, eggs, spices, baking powder, vanilla, salt, milk, and cream into mixer.  Beat until well blended
  2. Add the oats.  Beat or stir to mix thoroughly
  3. Fold in nuts if using
  4. Pour mix into greased 9 x 13” glass baking dish (or 2 – 9” glass pie dishes)
  5. Cover with plastic wraps and chill in refrigerator overnight
  6. When ready to cook pull dish out of refrigerator and allow to sit while oven pre-heats.
  7. Pre-heat oven to 350o F.
  8. Bake uncovered on middle shelf for 30 minutes or until lightly browned on top
  9. Remove from oven and let cool for 10 to 15 minutes before cutting to serve
  10. Cut into square or slices and serve plain, with fruit sauce or with Crème Anglaise

(Adapted from the Art of Breakfast by Dana Moos)

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  • Morning Glory Baked Oatmeal Recipe | - March 17, 2016

    […] Pour into the prepared baking dish. Top with the pecan-coconut mixture. Bake for 40 to 45 minutes or until golden at the edges and just set at the center. Serve warm. We’ve topped ours with a vanilla bean cream (same topping we use for our Oatmeal Cake). […]

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