Oatmeal Breakfast Cake


1 cup all-purpose flour
1 cup old-fashioned oatmeal
1 cup graham cracker crumbs
3⁄4 cup brown sugar, packed
1⁄3 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon salt (I omitted)
1⁄2 cup vegetable oil (or use light olive oil)
1 cup buttermilk
3 eggs (or substituted with egg beaters)
dried cranberries, cherries, etc.

Preheat oven to 350*. Coat a 12 cup bundt pan with cooking spray.
Combine flour, oats, crumbs, sugars, baking powder, baking soda, cinnamon and salt. In separate bowl, whisk together oil, buttermilk and eggs. Add buttermilk mixture to dry ingredients and whisk until combined. Pour batter into prepared pan. Bake 40 minutes or until wooden pick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Remove from pan; cool completely on wire rack.


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