Bolbonkitchen notes

Chocolate Oat Cake

  • Makes 1 ramekin
  • Prep 5 minutes
  • Cook 30 minutes
  • Total 35 minutes
Chocolate Oat Cake

This Chocolate Oat Cake was a stroke of genius suggestion from our family. It’s and totally hits the spot when all you crave is a chocolatey bite but don’t want to lose sight of your health goals. This is a warm, comforting dish that combines rolled oats, cocoa, and a hint of maple syrup, all baked to perfection with a gooey swirl of hazelnut spread on top. This recipe makes just one portion and takes minutes to come together and bake. If you want to make more than one serving, it’s straightforward to increase the batch.

What stands out

You’re going to love this Chocolate Oat Cake because it’s the blend of indulgence and nutrition. It satisfies your sweet tooth with rich cocoa and a hazelnut spread, while the rolled oats protein powder and almond milk keep it wholesome and satisfying. Plus, it’s incredibly straightforward to make — just blend, bake, and enjoy! Whether you’re prepping breakfast for the week or treating yourself, this recipe is versatile, customizable, and guaranteed to make your day a little brighter.

How to Prepare

To a blender add: rolled oats, peanut butter protein powder, baking powder, unsweetened cocoa powder, maple syrup, unsweetened almond milk, and an egg.

Now, blend on high speed until nicely combined.

A flat lay of baking ingredients on a white surface. Includes a bowl of oats, a glass of milk, an egg, small bowls of cocoa powder, baking soda, chocolate spread, and a bowl of maple syrup.
Top view of a blender containing ingredients for baking, including cocoa powder, an egg, flour, oats, and a liquid. The ingredients are placed in different sections, ready to be blended.
A close-up view of a blender container with chocolate smoothie remnants clinging to the sides. The bottom shows a frothy, rich chocolate mixture with small bubbles.

Next, pour out your loose batter into a ramekin (or small oven-safe dish) and top it with hazelnut spread.

Bake in a preheated 375°F (190C) oven for 30 minutes or until your desired texture and enjoy!

A white ceramic bowl filled with smooth, rich chocolate batter on a light marble surface.
A round white bowl filled with a baked chocolate oat dessert, topped with drizzles of smooth chocolate. A spoon lies beside the bowl on a white surface, scattered with oats.
A close-up of a spoon scooping a portion of gooey, baked chocolate dessert from a white dish. The surface is rich and textured, with melted chocolate swirls. The background is blurred with a hint of scattered ingredients.

Kitchen tip

You’ll know the Chocolate Oatmeal Cake is fully baked once the middle has totally set and does not jiggle.

A baked oatmeal dish topped with drizzled chocolate sits in a white bowl. A spoon rests beside it on a white surface scattered with oats. A bowl of chocolate spread is nearby.

Swaps

  1. Feel free to use maple syrup, honey, or agave to sweeten this up to taste.
  2. You can use any plant-based milk you love in this Chocolate Oatmeal Cake.
  3. To amp up the protein in this recipe, add a teaspoon or so of your favorite protein powder.
  4. You can add chopped nuts, fresh berries, or coconut flakes to this as well.

Serve it with

  • Serve this for a quick breakfast alongside a serving of yogurt and fresh berries.
  • Serve this for dessert warm from the oven with a scoop of ice cream or our deceptively Cottage Cheese Ice Cream.

Questions

which hazelnut spread do you use in this chocolate oatmeal cake?

You can use a store bought hazelnut spread, or we encourage you to try our a strong homemade version. It’s sensational!

can we make this recipe vegan?

Yes, you can certainly opt for vegan chocolate and either omit the egg or use a flax egg instead.

How do we know when the chocolate oatmeal cake is fully baked?

It’s done once the middle has totally set and does not jiggle.

can we double this recipe?

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

why didn’t our oatmeal cake 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.

Why are the metric weights of your ingredients different than the results of Google and our kitchen scale?

While 1 cup of flour weighs 160g in our kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

Ingredients

Makes 1 ramekin

  • ½ cup rolled oats
  • 1 teaspoon peanut butter protein powder, optional
  • ½ teaspoon baking powder
  • 2 teaspoons unsweetened cocoa powder, or cacao
  • 1 tablespoon maple syrup
  • ½ cup unsweetened almond milk, or any
  • 1 egg, leave out if vegan
  • 1 teaspoon hazelnut spread, or any melted chocolate

Equipment

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

Method

  1. Add all of your ingredients, minus the hazelnut spread to a blender and blend.
  2. Pour out your loose batter into a ramekin or a small oven dish and top it off with your hazelnut or chocolate spread of choice.
  3. Bake in a preheated 375°F (190C) oven for 30 minutes or until your desired texture. The middle should not jiggle. Enjoy.

More from the Breakfast shelf

Other dishes filed beside this one, each with its own ingredient list.