Which is why when I add oats to my desserts, it automatically transforms them into healthy treats and I can have three or even four servings in one sitting. The healthy benefits of a couple of cups of oatmeal negate all of the butter, sugar, flour and, in this case, butterscotch pieces that also find their way into the batter of my favorite desserts.....
....Well, not really. But oats certainly do add a light texture and hearty flavor to many desserts. This cake specifically is extremely simple and yummy! The oats give the cake an airy texture and the pecan pieces provide an added crunch. The butterscotch chips seem to fall to the bottom of the batter in the pan during the baking process, so when they melt, it creates a sort of caramelized crust on the bottom, which pairs well with the moist cake. As you will see from the pictures, it isn't the prettiest dessert, but it's one of the tastiest!
So next time you're feeling in a "healthy" mood and are looking for an easy and delicious treat, I definitely recommend this Butterscotch Chip Oatmeal Cake!
1 cup quick-cooking rolled oats
1 3/4 cups boiling water
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter, cut up and softened
2 eggs
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 12oz package butterscotch-flavor pieces
3/4 cup chopped pecans
1.) Preheat oven to 350 degrees F. Place oats in a large bowl. Pour the boiling water over oats; let stand for a couple of minutes. Grease and flour a 13x9x2-inch baking pan; set aside.
2.) Add granulated sugar, brown sugar and butter to oats mixture; stir until the butter is melted. Stir in eggs until combined. Stir in flour, baking soda and salt until combined. Fold in the butterscotch pieces and chopped pecans.
3.) Pour batter into the prepared pan. Bake in the pre-heated oven for about 40 minutes, or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.
