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Way back around Valentines Day I got the Momofuku Milk Bar Cookbook.  So far I’ve only made one recipe . . . The Birthday Layer Cake.  I turned the recipe into cupcakes for my Grandma’s 90th birthday though.  My nephew said he liked them better than Panera’s Mac ‘n Cheese.  That’s high praise from a five year old.  High praise indeed. 

No, I did not take any pictures and I stink for that but I plan on making this recipe again.  I did borrow a pic from the Momofuku webpage so you’d have something pretty to look at.  Here’s what the real deal looks like.

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This one recipe contains four parts.

1 recipe Birthday Cake

1 recipe Birthday Cake Soak

1 recipe Birthday Cake Frosting

1 recipe Birthday Cake Crumb

It’s the Birthday Cake Crumb I’d like to talk about.

That’s the yummy stuff piled on top of the cake by the way.  It keeps for up to a month in the fridge so I decided to make a double batch ahead of time.  With a recipe that contains four parts and a wild ‘n crazy mama that likes to go to bed early, I deemed it necessary to break the cupcakes into several days.

In theory this was an excellent idea.  Except that by the time I got around to making the cake part all the crumb was gone, guilt had set in and I had to make another batch.

Not guilt over eating sweets because I am not a hard core crazy pants healthy living blogger, but guilt over all the gluten.  I like to consider myself gluten light.  Eating a double batch of cake crumb pretty much by yourself even when the recipe creator tells you to do so in her cookbook is very much not gluten light.  Also, I’m not a Registered Dietician, but I’d image “cake flour” is not a nutritionally dense food.

So I set out to make a slightly healthier, gluten free crumb.

Enter oats.  Oats are good for you, right?  And raisins are just dried grapes.  A fruit.  Fruit is healthy.  Right?   I mean, oatmeal raisin cookies are practically apples.  Right?

Perhaps I’m reaching a bit, but you get the point.

This recipe couldn’t be easier.

Mix a few simple ingredients in a bowl.

Spread on a cookie sheet.

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Cool.  If you can wait that long.

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Oatmeal Raisin Cookie Crumb . . . adapted from Momofuku’s Birthday Cake Crumb.

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3/4 cup oat flour (this is just old fashioned oats ground up in your food processor)

1/4 cup granulated sugar

1/4 cup light brown sugar, packed

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup raisins, heaping (it’s “fruit” after all)

1/4 cup plus 1 tablespoon coconut oil, melted

1 tablespoon vanilla

The Haps:

Using a hand mixer or stand mixer, combine sugars, flour, baking powder, salt and raisins.  Stream in coconut oil and vanilla until wet and crumby.

Spread on a parchment lined baking sheet.  Bake for 20 minutes in a 300 degree oven, stirring lightly halfway through.

Let cool.  Eat.  And eat and eat and eat and eat and eat.

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This crumb holds together well.  Break it into smaller crumbs if you want.

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Make sure to leave a few pieces whole and pretend they are cookies.

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It’s easy to.  They taste like cookies.  Oatmeal Raisin Cookies.  Crunchy Oatmeal Raisin Cookies.  But not too crunchy mind you.  Perfectly crunchy.  If you aren’t a coconut fan, don’t be scared off by the coconut oil.  I promise it just adds to the cookie flavor and does not impart a specific coconut flavor.  It’s a great oil to bake with so if you don’t already have some, please please please pick some up.  It can be found anywhere these days, but I find it to be quite reasonably priced at Trader Joe’s.

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I’m not that kind of person that claims to have the best recipe out there or insists that you make it.  But this recipe is the best.  And I insist that you make it.  It may sound cliche, but you’ll thank me later. 

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Momofuku stores their crumb in an airtight container on the counter for up to a week, or in the fridge for up to a month.  I stored the Oatmeal Raisin Cookie Crumb in tupperware on the counter . . . for about a dayBecause that’s how long it lasted.  If your willpower is greater than mine and The Husband’s I am sure it would easily last a week on your counter, sealed tightly of course.

– Joanna

P.S.  I am hooking this post (cause I’m kinda proud of this recipe) up over at Candy Fit.  Click here to see what others are whipping up these days!

Question of the Day:  Be honest, are you going to make this recipe?  I think you should.   I do.  I really really do.




  1. I really would like to make this! It’s just a question of when I get the time. 🙂 Very creative!!

  2. That looks pretty darn delicious- minus the raisins of course. 😉 Apricots or dried cherries might work well for my palate. And holy crap, the cake looks insane. I don’t know anything about this milk bar stuff other than what you have written about so I am going to investigate further.

    Happy Friday!

    • Check out Aly over at Fudging Ahead. She’s the one who introduced me to this Milk Bar stuff. I think I am going to ask Mike to order me one of their cakes and have it shipped here for my birthday this year. A splurge never hurts every now and again right??

  3. I will make this. Although this one sentence scares me more than it should.
    3/4 cup oat flour (this is just old fashioned oats ground up in your food processor)

    Not scares me so much as the thought of getting the food processor down from the shelf, grinding up the oats, and then cleaning the food processor just seems like so much work to me.

    Am I horrible?

    • Cleaning the food processor is a crappy job. Almost as crappy as cleaning out the juicer. No judgement here. I’ll just mail ya some ground up oats instead. That’s normal right?

  4. Oh sweet baby Jesus this looks yummy. Must. Resist. 15 pounds to goal! OK, maybe a bite…

  5. It looks melt in your mouth good!

    Pinning. Thanks 4 linking up to #RECIPEFRIDAY!

  6. I think I’m going to make it tomorrow 🙂 Honest! We’ll see if I can get the boyfriend to eat healthy.