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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.