Oatmeal Breakfast Cake

• Cake Batter:
• 1 1/2 c. quick oats
• 1 1/4 c. milk (skim is fine)
• 1/2 c. whole wheat flour
• 1 1/2 t. baking powder
• 1/2 t. cinnamon
• 1/2 t. nutmeg
• 1 t. vanilla
• 1/4 c. sugar
• 2 egg whites
• 1/2 c. golden raisins (optional)
• Filling and Topping:
• 1 c. oats
• 1 c. brown sugar
• 1/2 c. crushed almonds, pecans, or cashews
• 5 T butter, melted
• 1/2 t. cinnamon
• 1 t. cloves
• 1/2 t. nutmeg

1. Preheat oven to 350. Grease a round 8" pan. Stir oats and milk together, and let rest 2-3 minutes. Add flour, baking powder, vanilla, cinnamon and nutmeg, and sugar; stir until well-blended. Stir in egg whites, then raisins if desired. Set aside.
2. Mix the filling ingredients well; the filling should be crumbly and moist. Pour half of the cake batter into the pan and sprinkle with half of the topping; spread on the rest of the batter and top with the rest of the filling mixture. Bake for about 40 minutes, and cool for 10.

batter, oats, milk, whole wheat flour, baking powder, cinnamon, nutmeg, vanilla, sugar, egg whites, golden raisins, filling, oats, brown sugar, almonds, t butter, cinnamon, cloves, nutmeg

Taken from www.epicurious.com/recipes/member/views/oatmeal-breakfast-cake-1274650 (may not work)