Breakfast Cake

Who wouldn't like cake for breakfast?  The kids were positively thrilled with the idea.  Plus, it makes a hearty, filling treat that all of us enjoyed, even as leftovers.  It does have a lot of butter, which I'm thinking I could replace some of with applesauce with good results, but the rest of the ingredients are wholesome and nutritious.  It's delicious hot or room temperature, served with a tall glass of milk.  

Note:  I have substituted 1/2 c. coconut oil with 1/2 c. applesauce for the butter with great results.  I have also used sucanat in place of the honey and just added a little extra milk. 

Update: I have discovered that baking this in a larger pan (than a 9x9") results in both a shorter baking time and more even baking (ie, the center and the edges get done at about the same time).  I have altered the recipe to reflect this change.  

Recipe: from Heavenly Homemakers

1 c. butter, melted and cooled
3/4 c. buttermilk (or regular)
2 c. whole wheat flour
2 c. oats
3/4 c. honey
2 eggs
1 t. sea salt
1 t. baking soda
1 t. vanilla
1 c. raisins, chocolate chips, or other dried fruits

Preheat oven to 350°.
In a large bowl, mix together all ingredients.  Pour into a greased 13 x 9" pan.   Bake for 20-25 minutes, or until a toothpick comes out clean.