Oatmeal Chocolate Cake
How in the world does oatmeal belong anywhere near, let alone inside, a chocolate cake? It is a bland, fibrous health food that, at best, can be mixed into a raisin cookie dough and passed off as a dessert. That is, until you try this chocolate leftover oatmeal cake recipe.
Considering the current circumstances the world is in, we all have become penny pinchers and leftover lovers. This is why when I was unable to finish my bowl of oatmeal in the morning, I jumped right on the computer to search for recipes where it could be used. Most of the recipes that popped up were muffins or granola bars of some kind, until I scrolled upon this chocolate cake!
I will admit that I am a stress eater and also that chocolate, right after peanut butter, is my go to vice. This cake was exactly what I needed for a little guilt free fix. The wonderful thing about this recipe is that you can tailor it to what ever you have on hand in your kitchen. Substitutions are limitless. Wheat flour for all purpose, or coconut flour, honey and maple for brown sugar, yogurt for milk.... your choice!
The original recipe came from
This is what I did to modify it for my pantry:
1/2 c melted coconut oil
3/4 c brown sugar
3/4 c vanilla greek yogurt
1 egg
1 teaspoon vanilla
1 c leftover oatmeal
1 c whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons cocoa powder
1/2 c chocolate chips, extra for the top
+
1/2 c milk
I had added the milk because it seemed way too thick to produce the gooey cake I desired.
I blended up the coconut oil, yogurt, oatmeal, and egg in my Vitamix to make the oats smooth, stirred in the sugar and vanilla before mixing in the dry ingredients and chocolate chips. Greased a large bread pan with coconut oil, sprinkled cake with remaining chips and baked it for 30 minutes at 350*.
Enjoy!
xoxo
Morgan
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