Chocolate Leftover Oatmeal Cake
This healthy chocolate oatmeal cake recipe uses old fashioned leftover oatmeal instead of flour. A brown sugar or cream cheese frosting makes it dessert!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 9 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350F. Grease and flour an 8×8 or 9×9 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.
Notes
* 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.
Nutrition
- Serving Size: 1 slice with icing
- Calories: 400