Adjust an oven rack to the center of the oven. Heat the oven to 325℉. Lightly grease a 12 cup bundt pan.
In a large bowl, mix together the flaxseed meal and the milk. Set aside and let sit at least 5 minutes.
¼ cup flaxseed meal, ¾ cup milk
In a food processor or blender, blend the oats for about 1 minute until they become a flour. In a medium bowl, whisk the oat flour, whole wheat flour, salt, baking powder, and baking soda together.
1 cup old fashioned oats, 2 cups whole wheat flour, 1 tsp kosher salt, 1 tsp baking powder, ½ tsp baking soda
To the bowl with the flaxseeds and milk, add the avocado oil, honey, yogurt, and vanilla together. Whisk until fully homogenous.
½ cup avocado oil, ½ cup honey, ¾ cup plain yogurt, ½ TBS vanilla extract
Add the dry ingredients in with the wet ingredients. Mix together until just combined. The batter will be thick.
Pour the batter into the prepared bundt pan. Bake for 45 to 50 minutes.
Remove from the oven and let the cake cool in the pan for 10 minutes. Then remove onto a wire cooling rack set over a lined rimmed baking sheet.
In a medium bowl, combine the honey and vanilla for the glaze. Microwave for 30 seconds. Use a pastry brush and brush the glaze onto the warm cake. Let the cake continue to cool for 30 minutes. Slice and enjoy.
¼ cup honey, 1 tsp vanilla