Oatmeal Breakfast Cake (4 servings) 1 and 1/4 cup Old Fashioned oats 2 cups hot water 1/2 cup canola oil 1/4 cup soy milk 1 teaspoon vanilla extract 1 Tablespoon sugar 2 and 1/4 Tablespoon corn starch 1 and 1/3 cups whole wheat flour 1 Tablespoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup raisins 1/4 cup honey This oatmeal is unusual. Some might say, "Unusually good." It has a texture that's somewhere between oatmeal and bread. My wife commented that the oatmeal reminded her of pancakes when they become moist with maple syrup. This recipe was submitted as a dairy-free breakfast option. Certainly, that can be the case. I fudged that up a little when I served mine with a big dollop of whipped cream. This recipe is good - if you know what what you're making. It's not bread and it's not exactly oatmeal. You don't slice it. You spoon it out of the loaf pan. With all that said, I enjoyed this as a break from the usual texture everyday oatmeal. (This recipe was submitted in 2002. It was tested and photographed in February 2014.) How To Make Oatmeal Breakfast Cake Mix the oats with the hot water and let set for 5 minutes until oats have softened. Add canola oil, soy milk, vanilla extract and beat until smooth. Combine all remaining ingredients except honey and stir into batter. Divide into two oiled loaf pans. Cook for 55-60 minutes at 350 degrees. When slightly cooled but not cold, pour honey over bread and allow to soak in. Warning: Just to reiterate... this recipe does not make a firm loaf of bread. If you turn it out from the loaf pan, you get a really sad situation. I made that mistake for you. Take my advise and use a spoon. A dairy-free baked oatmeal with raisins, cinnamon and vanilla. Makes 2 loaves. Have one for breakfast today and refrigerate the other for breakfast later in the week. Mr Breakfast would like to thank MamaMia for this recipe. Recipe number 235. Submitted 5/7/2002.