Image of <em>McCann’s</em><sup>®</sup> Irish Oatmeal Breakfast Cake

McCann’s® Irish Oatmeal Breakfast Cake

Image of <em>McCann’s</em><sup>®</sup> Irish Oatmeal Breakfast Cake
  • icons/brand/silverware copy Created with Sketch. Yield: 12 Servings
  • Delicious McCann's Irish Oatmeal Breakfast Cake.


  • 1/2 cup plus 3 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cup plus 2 tablespoons all-purpose flour
  • 4 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1 cup skim milk
  • 1 cup McCann’s® Quick Cooking Rolled Irish Oats
  • 1/2 cup light brown sugar


  1. Preheat oven to 350°F.
  2. Lightly coat a 9″ round cake pan with non-stick cooking spray. Set aside.
  3. Cream 1/2 cup butter and granulated sugar until light and fluffy. Beat in eggs. Combine 2 cups flour, 2 teaspoons cinnamon and baking powder. When well blended, alternately stir into the creamed mixture along with the milk. Scrape into prepared cake pan, smoothing top with a spatula.
  4. Place oatmeal, brown sugar and remaining butter, flour and cinnamon into a small mixing bowl. Using your finger tips, blend together to make coarse crumbs. Place on top of the batter and gently push down into it.
  5. Place in preheated oven and bake for approximately 50 minutes or until a cake tester inserted into the center comes out clean and topping is lightly brown and crisp. Remove from oven & place on a wire rack for at least 10 minutes before cutting.


You can substitute ¼ cup of the total quantity of Quick Cooking Irish Oats called for in your recipes with ¼ cup of McCann’s Steel Cut Irish Oats. For example, if the recipe calls for 1 cup of McCann’s Quick Cooking Irish Oats you would use ¾ cup McCann’s Quick Cooking Irish Oats along with ¼ cup of prepared* McCann’s Steel Cut Irish Oats.