Description

A soft, moist oatmeal cake made with soaked oats, chia seeds, brown sugar, and cinnamon, topped with a warm, broiled brown sugar, coconut, and pecan topping.

Ingredients

Scale

For the cake: 1 cup (80 g) old-fashioned rolled oats

1 1/4 cups (300 ml) boiling water

2 tablespoons (24 g) chia seeds

1/2 cup (113 g) unsalted butter, softened

1 cup (200 g) packed brown sugar

1/2 cup (100 g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/3 cups (165 g) all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

For the topping: 1/4 cup (57 g) unsalted butter

1/2 cup (100 g) packed brown sugar

1/4 cup (60 ml) evaporated milk

1 cup (80 g) sweetened shredded coconut

1/2 cup (50 g) chopped pecans

1/2 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.

2. Stir the oats and chia seeds into the boiling water. Cover and let stand for 20 minutes.

3. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy. Beat in the eggs one at a time, then the vanilla.

4. Stir in the oat and chia mixture.

5. Whisk the flour, baking soda, cinnamon, and salt. Add to the batter and mix until just combined.

6. Pour the batter into the pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

7. While the cake bakes, melt the topping butter in a saucepan. Stir in the brown sugar and evaporated milk and simmer for 2 minutes, then remove from the heat and stir in the coconut, pecans, and vanilla.

8. Spread the topping over the warm cake. Broil on a rack 6 inches from the heat for 2 to 3 minutes, watching closely, until bubbly and golden.

9. Cool for 20 minutes before cutting into 15 squares.

Notes

Original Poulef recipe adapted from published baked coconut oatmeal cakes (Food Network, Two Peas & Their Pod, and A Taste of Madness) that soak oats in boiling water, bake in a 9×13 pan, and finish with a broiled brown sugar and coconut topping, with chia seeds added to the batter. The exact amounts and times were not readable from the sources, so they are estimates based on the classic formula, and the recipe has not been tested.

The chia seeds absorb liquid and add a gentle texture and fiber.

Watch the topping closely under the broiler, since coconut burns quickly.

Nutrition is an approximate estimate per square with topping (15 squares).

Prep Time: 20 minutes plus 20 minutes soaking
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 316
Sugar: 29g
Sodium: 182mg
Fat: 15g
Saturated Fat: 8g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg