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Chocolate Leftover Oatmeal Cake

A pan filled with chocolate cake cut into squares with text overlay, "Oatmeal Chocolate Cake".

4.9 from 11 reviews

This healthy chocolate oatmeal cake recipe uses old fashioned leftover oatmeal instead of flour. A brown sugar or cream cheese frosting makes it dessert!


  • 1/2 cup melted coconut oil (or melted butter)
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/4 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)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3 Tbsp cocoa powder
  • 1/4 cup chocolate chips


  1. Preheat the oven to 350F. Grease and flour an 8×8 or 9×9 square baking dish. Set aside.
  2. Combine wet ingredients – coconut oil, honey, maple syrup, yogurt, egg and vanilla extract – in a large bowl and whisk well to combine.
  3. Add leftover oatmeal and whisk well to combine.
  4. Add the remaining dry ingredients and chocolate chips and stir well. The batter will be thick.
  5. Pour into the prepared baking dish and use a spatula to make the surface mostly smooth.
  6. Bake for 25-30 minutes**, or until a toothpick or knife inserted into the middle comes out mostly clean.


* You can make thin leftover oatmeal thicker by adding oat flour. Add 2 tablespoons at a time until the oatmeal is so think you’d have to bite into it and chew it.
** 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.