Steel-cut Oat and Date Breakfast Cake 3Cake for breakfast!

Depending on who you are that either sounds incredible, or completely dreadful. But if you dig a nice warm bowl of spiced oatmeal in the morning, this Steel-cut Oat and Date Breakfast Cake is a total win.

I’ve always enjoyed a solid oatmeal breakfast but, on a hectic weekday morning, it’s rarely worked out in my favor. After cooking it on the stovetop, adding my goodies like nuts and fruits, and then walking away to let it cool (and then getting distracted), without fail, I’d return to a bowl of gelatinous goo that I could lay bricks with. Before I worked from home I couldn’t swing the whole oatmeal for breakfast thing. Any attempt resulted in a bowl of bad decisions.

Where the heck was this recipe back then?

Each portion packs the punch of a bowl of oatmeal! You can eat it cold or warmed, and it pairs wonderfully with that anticipated cup of morning coffee.

Steel-cut Oat and Date Breakfast CakeThe cardamom glaze deepens the spiced flavor to this cake and adds a nice element of sweetness. If you don’t have cardamom kicking around, you could always play around and make a cinnamon or maple glaze. Be creative! You can also substitute dates for other dried fruits, like raisins or cranberries. I also added walnuts, because I love me some crunch.

Steel-cut Oat and Date Breakfast Cake 2

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Get the Recipe:

Steel-cut Oat Breakfast Cake with Dates and Cardamom Glaze


  • 6 cups water
  • 2 1/2 cups steel-cut oats
  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 8 tablespoons liquified coconut oil
  • 2 large eggs
  • 2 tablespoons vanilla extract
  • 1/2 cup chopped dates
  • 1/2 cup walnuts

Cardamom Glaze1/2 cup powdered sugar

  • 1 teaspoon ground cardamom
  • 1/4 cup milk


  • Preheat the oven to 350 degrees F.
  • Line an 8×8-inch baking pan with parchment paper. Set aside.
  • In a large saucepan (with a lid) bring 6 cups of water to a boil.
  • Add the steel-cut oats to the boiling water. Cover and reduce the heat to a gentle simmer and cook for 10 minutes.
  • Drain the oats; rid of as much water as possible.
  • Set aside to cool for approx. 10-15 minutes.
  • In a large mixing bowl combine flour, brown sugar, cinnamon, baking soda, and salt. Stir thoroughly to ensure it's evenly mixed.
  • Add the cooked oats, coconut oil, eggs, and vanilla. Mix until the the ingredients are well combined. The batter will be very thick and moist - this is the consistency you're looking for.
  • Add the dates and walnuts and, with a spatula, gently fold them into the mix.
  • Scoop the dough into the prepared baking pan and use a spatula to flatten the dough into an even surface.
  • Bake at for 30-35 minutes.
  • Let the bars cool completely before cutting them or removing them from the pan.
  • Once cooled, you may remove the cake, spread the glaze on it, and cut into even portions.