Chocolate Chip Oat Cake

Having our Chocolate Chip Oat Cake for breakfast feels decadent but it’s actually a healthy way to start the day! Oat cakes are our favorite breakfast treat and we have so many versions on our website. The combination of fibrous oats plus protein and fat-filled nut milk and egg will keep you satiated for hours and by adding a handful of chocolate chips your morning sweet tooth will be satisfied.

What stands out

This Chocolate Chip Oat Cake comes together so quickly and is the little breakfast for one. You can have a bunch prepped for the week and ready to go, or double and triple the batch and bake in a muffin tin. The flavor options are endless: add dried fruits, nuts, coconut, cinnamon, and berries so every day is a different flavor profile.

How to Prepare

Preheat the oven to 375F (190C).

Add the oats, baking powder, sugar, egg, vanilla extract, and milk to a blender. Then blend until a smooth batter forms.

Pour the batter into a ramekin or divide it among the wells of a muffin tin.

Top with chocolate chips, if using.

Bake for about 30 minutes or until the center of the cake is set and no longer jiggly.

Kitchen tip

Let this cool before eating. You’ll know it’s ready when there’s no “jiggle“ in the center.

Swaps

1. You can certainly use any nut or dairy-free milk you like. We prefer almond milk, but coconut or oat milk will work as well.
2. To make the cake dairy-free or vegan use a flax egg and opt for dairy-free chocolate chips.
3. Feel free to add any other ingredients to this oat cake: coconut, dried or fresh fruits, or chopped nuts.

Serve it with

• A scoop of ice cream, our Cottage Cheese Ice Cream or non-dairy ice cream would be divine on top of the warm oat cake.
• Serve this Chocolate Chip Oat Cake with fresh fruit and a dollop of whipped cream or whipped coconut cream on top.
• Serve this for breakfast with yogurt on top and fresh berries.

Questions

is this recipe gluten-free?

Yes, as written this Chocolate Chip Oat Cake recipe is gluten-free but to be sure, make sure to check that the label on your oats says u0022gluten-freeu0022 as well.

why did our oat cake not puff up?

When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and you’ll have a sad, deflated cake.

can we make this recipe dairy-free?

To make the cake dairy-free or vegan, be sure to use a non-dairy milk, a flax egg and opt for dairy-free chocolate chips as well.

do we have to make this Chocolate Chip Oat Cake recipe in the blender?

Not at all! If you don’t have a blender, you can use oat flour instead of oats, and then mix all the ingredients together in a large bowl, using a spoon.

can we add other ingredients to the batter?

Yes, you can also add dried fruits, fresh berries, or shredded coconut to customize the recipe.

can we double the recipe?

Yes, you can certainly double or even triple this Honey Walnut Oat Cake recipe. Use a larger baking dish and adjust the baking time if necessary. Ensure the batter is evenly spread out in the dish.

Ingredients

Makes 1 servings

• ½ cup rolled oats
• ½ teaspoon baking powder
• 1 tablespoon brown sugar
• 1 egg, or 1/4 cup egg whites
• ½ teaspoon pure vanilla extract
• ½ cup unsweetened almond milk, any nut milk
• 1 tablespoon chocolate chips, optional

Equipment

• Measuring Cups + Spoons
• Blender
• 10 Ounce Ramekin
• Liquid Measuring Cup

Method

1. Preheat the oven to 375F (190C).
2. Add the oats, baking powder, sugar, egg, vanilla extract, and milk to a blender and blend until a smooth batter forms.
3. Pour the batter into a ramekin or divide it among the wells of a muffin tin. Any oven-safe dish will work, as long as the batter fills no more than 3/4 of the dish (the batter will rise and expand in the oven). Top with chocolate chips, if using.
4. Bake for about 30 minutes or until the center of the cake is set and no longer jiggly.