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I have a slight problem with baked goods involving oatmeal. As in, I can’t get enough of them. Basically, if you put oatmeal in it, I want to eat more of it than is probably healthy. I have been known to single-handedly demolish pretty much an entire pan of Caramel-Oat bars…which is a recipe for another day.  And I’ve definitely been making Peanut Butter-Banana Oatmeal for breakfast almost every morning lately…it’s not “baked goods” but it sure is tasty.

This is an old standby that you may have seen before, but it’s still delicious and amazing. Double whammy of deliciousness: oats AND chocolate! Even better, it’s quick, easy, and uses all ingredients that you probably have in your pantry.

Chocolate Oatmeal Cake

1 cup oatmeal
1 3/4 cups boiling water
1 cup brown sugar
1 cup white sugar
1 tsp vanilla
1/2 cup (1 stick) butter, room temperature
2 eggs
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cocoa
1 cup chocolate chips
1/2 cup nuts (optional; I think nuts are gross in most baked goods)

Preheat oven to 350 degrees. Grease and flour a 9×13 cake pan.

In a large bowl, pour boiling water over oatmeal. Let stand for 10 minutes.

Add brown sugar, white sugar, vanilla, and butter, stirring until butter melts. (If your butter is cold, you might want to help it along by microwaving it a bit before adding to the mix.) Beat in eggs. Then add flour, baking soda, salt, and cocoa. Mix. Add 2/3 cup chocolate chips.

Pour into greased and floured pan. Sprinkle with remaining chocolate chips and nuts (if using). Bake for 30 to 40 minutes, until a toothpick inserted near the center comes out clean.


Try not to eat it all in one sitting.