Oats and Buttermilk Snack Cake

Like I mentioned yesterday, steel-cut oats are a versatile grain. I bought a large bag of them and had lots of recipes I wanted to try out. This snack cake was one of them.
You soak the oats in buttermilk overnight and then mix up the cake quickly. The texture of this cake was really interesting and everyone loved it. The flavor was great too.
I made my own oat flour by throwing some oats in the food processor and grinding them up and also threw some chopped walnuts on top for a little decoration and added crunch.
I made this for an after school snack and it was a hit.

Oats and Buttermilk Snack Cake from Cooking Light

1 1/2 cups buttermilk

1/2 cup steel-cut oats

1/2 cup oat flour

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup packed brown sugar

1/4 cup butter, softened

1 1/2 teaspoons vanilla extract

1 large egg

Cooking spray

1 tablespoon powdered sugar (optional)

Combine buttermilk and oats; cover and refrigerate 8 hours.

Preheat oven to 375°.

Lightly spoon flours into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat until well blended. Stir in oat mixture; beat until well blended. Add flour mixture, beating just until moist.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Cut into squares. Garnish with powdered sugar, if desired.

Coming Tomorrow- Pumpkin Pie Oatmeal and Banana Blueberry Muffins