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Cranberry Oatmeal Breakfast Cake
Cranberry Oatmeal Breakfast Cake
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
This breakfast cake is dense and not overly sweet and makes a satisfying start to the morning. It is best served cooled so that the orange flavor shines through and complements the cranberries. For the topping, old-fashioned oats work best, but use whatever you have on hand.
Servings: 8 servings
Author: Mary Gillespie
  • 1 cup fresh or frozen cranberries
  • 1/2 cup brown sugar
  • 1 teaspoon grated orange rind
  • -------------------------------------------
  • 1 cup quick-cooking oats
  • 1 cup buttermilk
  • 3/4 cup orange juice
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup oat flour see note
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon grated orange rind
  • 1 teaspoon ground ginger
  • --------------------------------------
  • 1 tablespoon butter
  • 1/4 cup old-fashioned oatmeal
  • 1 tablespoon brown sugar
  1. Preheat oven to 350 degrees F.
  2. Grease a 9x9-inch baking pan.
  3. In small bowl, stir together cranberries, 1/2 cup brown sugar and 1 teaspoon orange rind. Let sit while you prepare the cake. The cranberries and sugar will become sticky as they sit.
  4. In separate bowl, pour buttermilk over the quick-cooking oats and let sit until the oats have softened and absorbed the buttermilk.
  5. When the oats have softened, stir in the orange juice.
  6. While oats are soaking, stir together the flours, baking soda, baking powder 1/4 brown sugar, salt, ginger and 1 teaspoon orange rind.
  7. Prepare the topping by melting butter in a frying pan. Add the old-fashioned oatmeal and stir to coat with the butter. Cook over medium-low heat for 2-3 minutes until the oats have begun to get toasted. Add the 1 tablespoon of brown sugar and stir to coat. Cook briefly until sugar has melted and take off of heat.
  8. Add buttermilk mixture to the dry ingredients and stir gently until thoroughly blended. Spread mixture in prepared pan.
  9. Spread cranberries over batter, and top with the toasted oats.
  10. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  11. Let cake cool before serving.
Recipe Notes

You can make oat flour by blending oatmeal in a blender or food processor until finely ground. You can substitute regular or whole wheat flour for the oat flour if you prefer.