• Preheat the oven to 350℉. Line the 9x9 baking tray with parchment paper and set aside.

For the cake

• In a medium sized bowl, add in flour, oats, cocoa powder, cinnamon, nutmeg, allspice, cloves, ginger, baking soda, baking powder, and salt. Stir to combine and set aside.
  1 1/4 cups all purpose flour, 1 cup rolled oats, 1 tbsp unsweetened cocoa powder, 3/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp allspice, 1/2 tsp cloves, 3/4 tsp baking soda, 3/4 tsp baking powder, 1/2 tsp salt
• Cream the butter and sugar. In a large bowl, add softened butter and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.
  1/2 cup butter, 3/4 cups dark brown sugar
• Add in the molasses, eggs, vanilla, milk, jam, and sour cream. Cream together for 2-3 minutes to combine, it's okay if it looks chunky!
  2 eggs, 1 tbsp vanilla, 2 tbsp molasses*, 3/4 cups milk, 1/4 cup full fat sour cream, 2 tbsp jam
• Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!
• Spread the batter into the prepared pan evenly. In a small cup, mix together sugar, cinnamon, allspice, nutmeg, and cloves. Sprinkle that on top. This will give you a sweet crunchy top.
  1 tbsp white sugar, Pinch of cinnamon, Pinch of allspice, Pinch of cloves, Pinch of nutmeg
• Bake for 35-45 minutes. It really depends on your oven, but after 30 minutes I would start checking with a toothpick to see if it’s ready! A toothpick should come out clean.
• Allow to cool, slice, and enjoy! This gingerbread oatmeal breakfast cake is soo good! It stays good on the counter for a day in an airtight container, and in the refrigerator for 5 days!