oatmeal cake with pecan frosting on white plate


If I could make just one dessert this holiday season, it might just be Granny’s Oatmeal Cake with Pecan Frosting. It’s that good!
Course desssert
Cuisine American
Keyword oatmeal, dessert, cake, oatmeal, icing, frosting, peca
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Calories 213kcal
Author Michelle


Oatmeal Cake

  • 1/2 cup quick cooking oats
  • 3/4 cups boiling water
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2/3 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 egg
  • 4 tbsp unsalted butter - softened


  • 3 tbsp unsalted butter – melted
  • 1/3 cup light brown sugar
  • ½ cup sweetened shredded coconut
  • ½ chopped pecans
  • 2 tbsp milk
  • ½ tsp vanilla extract


  • Preheat oven to 350 degrees. Prepare an 8x8 pan with baking spray.
  • Start by boiling the water. In a medium sized bowl, combine the oats and water together. Cover with wrap or foil and set aside.
  • In a large bowl, combine the sugar, brown sugar, flour, salt, baking soda, egg and butter. Stir in the oatmeal.
  • Pour into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean.
  • Prepare the frosting:
  • Cream the butter in a medium sized bowl. Mix in the remaining ingredients.
  • When the cake is done baking, carefully spread the frosting over the top. Put back into the oven under a broiler for 1-2 minutes, until the coconut is toasted.
  • Cool completely if you want clean slices, or serve warm if you can’t wait.


12 SmartPoints per serving on the WW FreeStyle Plan


Calories: 213kcal | Carbohydrates: 32g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 170mg | Potassium: 60mg | Fiber: 0g | Sugar: 24g | Vitamin A: 225IU | Calcium: 22mg | Iron: 0.7mg