Promoting Canadian Oats

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This delicious coffee cake is moist and sweet – and it contains much less flour and sugar than you would ever guess! Whole wheat flour, oats, oat flour, and an oat streusel topping mean that it is full of heart-healthy fiber. Plus, you can adapt this cake: instead of apple, you can use carrots, pineapple, or even zucchini!


For the cake:

2 eggs
2/3 (160 mL) cups oil
2/3 cup (130 grams) sugar
3/4 cups (95 grams) whole wheat flour
1/2 cup (55 grams) oat flour (from 2/3 cup whole oats)
1/2 cup (45 grams) whole oats
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup (65 grams) toasted walnuts, almonds, or pecans (optional)
2 teaspoons vanilla extract
1 1/3 cup grated apples (about 2 apples), carrots (about 4 medium carrots), pineapple, or zucchini (4 medium zucchini)

For the topping:

1/2 cup (45 grams) whole oats
1/3 cup (65 grams) white or brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup (35 grams) chopped walnuts
6 tablespoons (85 grams) unsalted butter, melted

  1. Preheat the oven to 375F (190C). 
  2. Make the oat flour: place 2/3 cup oats in a blender or food processor. Blend until they become a very fine flour. 
  3. In a medium bowl, whisk together the eggs, oil, sugar, and vanilla. 
  4. In another bowl, stir together the flour, oat flour, oats, walnuts, salt, and baking soda. 
  5. Gently stir the dry ingredients into the wet ingredients, then add your grated apple, carrot, pineapple, or zucchini. Stir gently to combine. 
  6. Pour the batter into a lightly greased 9x9” cake pan and put it in the oven. Set a timer for 20 minutes. 
  7. While the cake bakes, make the topping: In a medium bowl, stir together the oats, sugar, cinnamon, salt, and walnuts. Pour the melted butter over the oat mixture and stir with a fork until it makes clumps. 
  8. Once the cake has been baking for 20 minutes, sprinkle the topping over the cake, then continue baking for 20-30 minutes more, until a fork inserted in the middle of the cake comes out clean. If the cake is getting too brown on top, cover lightly with tin foil. 
  9. Let the cake cool for at least 15 minutes, then slice into squares and enjoy as a delicious breakfast, an afternoon snack, or a healthy dessert!