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Microwave Oatmeal Cake

 Microwave Oatmeal Cake
This cookie has a yummy topping. I keep my eye out for good microwave recipes like this delicious cookie.—Ruby Williams, Bogalusa, Louisiana
8 ServingsPrep/Total Time: 25 min.


  • 1 cup quick-cooking oats
  • 1-1/2 cups water
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup flaked coconut
  • 1/2 cup chopped nuts
  • 1/2 cup packed brown sugar
  • 1/2 cup milk
  • 1/4 cup butter
  • Dash salt


  • In a microwave-safe bowl, combine oats and water. Microwave,
  • uncovered, on high for 1-2 minutes or until thickened, stirring
  • once; set aside.

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Microwave Oatmeal Cake (continued)

Directions (continued)

  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in eggs until well blended. Beat in vanilla and oat mixture. Combine
  • dry ingredients; gradually add to oat mixture until combined.
  • Pour into a greased 11-in. x 7-in. microwave-safe dish. Shield
  • corners with small triangles of foil. Microwave, uncovered, at 50%
  • power for 6 minutes. Cook on high for 6 minutes or until when center
  • is touched, cake clings to finger while area underneath is almost
  • dry. Place on a wire rack to cool.
  • Combine topping ingredients in a microwave-safe dish; microwave,
  • uncovered, on high for 4-5 minutes or until thicken and bubbly,
  • stirring every 2 minutes. Spread over warm cake. Yield: 8 servings.
Editor's Note: Shielding with small pieces of foil prevents overcooking of food in the corners of a square or rectangular dish. Secure foil firmly to dish and do not allow it to touch insides of microwave.
Nutritional Facts: 1 serving (1 piece) equals 605 calories, 28 g fat (15 g saturated fat), 101 mg cholesterol, 567 mg sodium, 83 g carbohydrate, 3 g fiber, 8 g protein.