Cocoa and Chocolate Chip Oatmeal Cake

Screen Shot 2021-01-22 at 5.02.42 PM.png

Recipe

This oatmeal cake is so delicious that it can bed served as a birthday cake! I made it a few years ago and served during a retreat (that happened to be on my birthday) and people love it. Any leftovers are great for breakfast or a snack next day with tea or coffee and a big happy smile. It is a version of the baked oatmeal recipe with chocolate flavor and powdered sugar to make it look more festive. The size is big enough for the whole family for a few days. It stays fresh for up to five days in the fridge, but it tastes better warmed up in the oven for a few minutes after taking it out of the refrigerator. For a smaller, half of this size cake, please follow the baked oatmeal recipe. 

Ingredients:

Ingredients: 

  • 6 cups of old fashion oats lightly ground (another option is 4 cups of old fashion oats and 2 cups of quick oats) 

  • 4 cups of buttermilk (for a dairy-free option, use warm water with 4Tbs of lemon juice) 

  • 4 eggs lightly beaten 

  • ½ cup melted coconut oil 

  • ½ cup maple syrup (grade B) or agave syrup 

  • 3 tsp. baking soda  

  • dash of salt 

  • 5 Tbs. cocoa powder 

  • ½ cup semi-sweet chocolate chips 

  • 2 tsp. vanilla 

Mix oats with buttermilk and let it soak overnight or for at least 8 hours on the kitchen counter. When ready to bake, add eggs, coconut oil, syrup, salt, and vanilla. Mix it all using wooden spoon until just combined. Mix in cocoa powder and baking soda. Add chocolate chips and gently stir into the oatmeal mixture. 

Transfer the oatmeal mixture into a greased round pan and bake for 1 hour or until done and the toothpick inserted in the middle comes out clean. 

 Health facts: 

  • nutrient dense 

  • fiber-rich 

  • low sugar  

  • can be made GF, dairy free, egg free if using chia or flaxseed “eggs.” 

  • healthy and delicious!