This Crock Pot Oatmeal Raisin Breakfast Cake will have your house smelling amazingly and is perfect for breakfast, brunch or dessert!
Aunt Lou here.
Oatmeal raisin cookies are my favorite. So when I can make something that tastes like my favorite cookies and eat it for breakfast, I’m one happy lady!
Crock Pot Oatmeal Raisin Breakfast Cake Notes:
- I put this recipe on before I had to go run errands. When I walked back in the house, the smell was ah-mazing! My friend was over and wanted to know what exactly I had cooking and if she could have the recipe (sight unseen!). It smells that good!
- The batter for this cake is thicker than most cake batters, but thinner than cookie dough. Make sense? It is right in between. So you will have to spoon it into your crock pot and spread it out with a spatula.
- I LOVE that this recipe has enough”crumble” for the whole cake. Honestly, I usually end up doubling the crumble part of a recipe so that I have enough to satisfy my sweet tooth.
- I used good ol’ Sir Hamilton (my Hamilton Beach Programmable Insulated Slow Cooker).
Serves: 10-12 servings
- 1 cup butter, divided
- 1 cup sugar
- 1 egg, beaten
- 1 cup applesauce
- 3 teaspoons cinnamon, divided
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2¾ cups all-purpose flour, divided
- 1 cup raisins
- ¾ cup old-fashioned oats, uncooked
- ½ cup brown sugar
- Mix together ½ cup butter, softened, with your sugar, beaten egg, applesauce, 1 teaspoon of cinnamon, baking soda, salt, 2 cups all-purpose flour and your raisins
- Spray your crock pot with cooking spray
- Spoon your batter into your crock and spread evenly
- Mix together your remaining ingredients and sprinkle on top
- Place 6-8 paper towels on top of the crock (not touching the food, but under the lid)
- Cover and cook on high for 1 - 2 hours