We all know that eating leftovers is a great way to save money, right? But sometimes eating leftovers is just boring.
Or unappetizing… like the case of leftover oatmeal.
I recently learned how to make leftover oatmeal cakes – thick slices of oatmeal that are pan-fried in butter and drizzled with syrup. They’re crispy on the outside, soft on the inside and so delicious you never would have thought leftover oatmeal could taste so good.
Until this recipe for chocolate leftover oatmeal cake. Hold on to your hats friends, your oatmeal making days are about to multiply because this cake is AMAZING.
I know that sounds weird, by the way… that leftover oatmeal tastes amazing. But really, it does!
I had to restrain myself from licking my fingers and forks and plates and picking at crumbs while taking the photos for this blog post because OH MY GOODNESS, this chocolate leftover oatmeal cake is like cake meets brownie meets there’s no way there’s leftover oatmeal in this because it’s too stinkin’ good!
Yep. That about sums it up.
This recipe isn’t new to Crumbs. I first shared it years ago and it was a hit back then for my kids too.
But somewhere along the way, something bad happened. I made it earlier this year and it didn’t turn out right. In fact, it was AWFUL.
Ever since then I’ve been wondering if the recipe was wrong, or if I royally screwed up while making it.
I haven’t been able to shake the gut feeling that it was the recipe. What if you made it and it was awful for you too?!
I couldn’t let that happen.
As I was working on this new version of the old recipe, I realized that our eating habits have changed just slightly for the better.
First, we avoid granulated sugar as much as possible as we continue to quit sugar. Instead, we use honey and maple syrup instead to sweeten.
It works in almost all of my baking… peanut butter chocolate chip muffins and strawberry lemonade donuts and banana nut muffins with crumb topping and pumpkin donuts and zucchini carrot apple muffins.
Second, we’re re-committed to using whole wheat flours in our baking and eliminating all-purpose flour. We don’t do a ton of baking since we did the Whole30, but when we do, I want to make sure that it’s whole grain flours.
Third, I’ve streamlined my efforts so that I don’t have to work as hard in the kitchen. That means delicious recipes with less work and less dishes. YAY!
I also worked out whatever kink there was that made the recipe flop. I’m not sure what it was, but I took lots of notes as I was making this to ensure I didn’t miss anything.
That means I made one heck of a crazy delicious chocolate cake… THAT USED UP LEFTOVER OATMEAL.
I still can’t believe it tastes so good.
Chocolate Leftover Oatmeal Cake Recipe
Here are the major players for your chocolate leftover oatmeal cake:
Keyword, LEFTOVER. I don’t recommend making fresh oatmeal just to make this recipe. Fresh oatmeal tends to be soupy and the texture isn’t consistent. Leftover oatmeal is crazy thick, and that’s what you want for this recipe.
With that said, there is a hack you can do if you absolutely cannot wait to make chocolate leftover oatmeal cake and you don’t have leftover oatmeal: make oatmeal as you normally would, and then add oat flour. I recommend adding 2 tablespoons at a time until your oatmeal is very, very, very thick.
As I mentioned before, I used honey and maple syrup to sweeten this chocolate leftover oatmeal cake. You can use one or the other, or both. I like to use both because then neither flavor really stands out in the end.
Again as I mentioned, I used white whole wheat flour. You can use red whole wheat flour, all-purpose flour or even a gluten-free blend if you’re sensitive or allergic to gluten.
I would not recommend using almond flour or coconut flour in this recipe because of how those flour work in baked goods.
The rest of the ingredients are pretty standard AND pretty flexible. That’s another reason you should make this cake ASAP – you can make it work with whatever you have!!
- fat (I used coconut oil)
- yogurt (or buttermilk)
- cocoa powder (I used cacao powder)
- eggs (I used flax eggs)
- chocolate chips (I used dark chocolate)
The main goal here is to get over your fear of leftover oatmeal and make this cake. Heck, if I were you, I’d put oatmeal on the breakfast menu all week long just so you have enough extra to make this cake a few times… Then after school snacks are covered too!!
- ½ cup melted coconut oil (or melted butter)
- ¼ cup honey
- ¼ cup maple syrup
- ¼ cup yogurt (or buttermilk)
- 1 egg (or flax egg)
- 1 tsp vanilla extract
- 1 cup extra thick leftover oatmeal (not runny)*
- 1 cup whole wheat flour (or all-purpose)
- ½ tsp salt
- ½ tsp baking soda
- 3 Tbsp cocoa powder
- ¼ cup chocolate chips
- Preheat the oven to 350F. Grease and flour an 8x8 or 9x9 square baking dish. Set aside.
- Combine wet ingredients - coconut oil, honey, maple syrup, yogurt, egg and vanilla extract - in a large bowl and whisk well to combine.
- Add leftover oatmeal and whisk well to combine.
- Add the remaining dry ingredients and chocolate chips and stir well. The batter will be thick.
- Pour into the prepared baking dish and use a spatula to make the surface mostly smooth.
- Bake for 25-30 minutes**, or until a toothpick or knife inserted into the middle comes out mostly clean.
** I like to bake mine for 25 minutes for a gooier cake, similar to a brownie. If you want a more cake-like texture, bake for 30 minutes.