Description
This Chocolate Chip Cookie Oatmeal Cake is soft, chewy, and packed with rich, melty chocolate chips! Made with wholesome ingredients like rolled oats, oat flour, and maple syrup, it’s naturally sweetened and perfect for breakfast, snack time, or dessert. With a hint of cinnamon and vanilla, every bite is warm, comforting, and absolutely delicious. Plus, it’s an easy one-bowl recipe that comes together in no time!
Ingredients
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1 cup (100g) rolled oats
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¾ cup (90g) oat flour (or almond flour for a grain-free option)
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½ tsp baking soda
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½ tsp cinnamon
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¼ tsp salt
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2 large eggs
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⅓ cup (80ml) maple syrup (or honey)
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¼ cup (60ml) melted coconut oil (or butter)
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1 tsp vanilla extract
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½ cup (75g) dark chocolate chips
Instructions
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Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or grease it lightly.
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In a large mixing bowl, whisk together the rolled oats, oat flour, baking soda, cinnamon, and salt.
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Add the eggs, maple syrup, melted coconut oil, and vanilla extract. Stir until fully combined.
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Fold in the chocolate chips, ensuring they are evenly distributed.
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Pour the batter into the prepared baking dish and spread it evenly.
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Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool for about 10 minutes before slicing. Enjoy warm or at room temperature!
Notes
For a vegan version, swap the eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
Want extra texture? Add chopped walnuts or pecans.
Store at room temperature for 2-3 days, in the fridge for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American