Chocolate Chip Oatmeal Cake
Chocolate Chip Oatmeal Cake offers a moist, hearty texture with rich chocolate flavors and a chewy oatmeal base. Topped with chocolate chips and nuts, it's perfect for dessert or teatime. This cake appeals to chocolate lovers and those seeking a comforting, homemade treat.
Ingredients
Instructions
- Mix uncooked oatmeal in boiling water and let stand for 10 minutes.
- Add brown sugar, white sugar, oleo, eggs, flour, baking soda, cocoa, and 1 cup of chocolate chips to the oatmeal mixture. Stir until well combined.
- Pour the batter into a greased 11 x 7-inch baking pan.
- Sprinkle on top 1 cup of chocolate chips and nuts.
- Bake at 350°F for 35 to 40 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a nuttier flavor, consider substituting half of the chocolate chips with your favorite nuts or dried fruits. If you're short on brown sugar, you can use white sugar mixed with a bit of molasses as a substitute. Ensure to mix the oatmeal thoroughly for an even texture, and let it sit long enough to soften.
Serving Suggestions
This cake is delightful on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. Consider serving it alongside a cup of coffee or tea for a cozy afternoon treat. For a more substantial meal, try it with a side of fresh fruit or yogurt.
Storage & Reheating
Store leftover Chocolate Chip Oatmeal Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, place a slice in the microwave for 15-20 seconds or warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Oatmeal Cake contains roughly 854 calories, with 14g protein, 142g carbohydrates, and 29g fat. It is an excellent source of protein (28% of the Daily Value) and iron (25% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1670mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of uncooked oatmeal?
Yes, you can use quick oats, but the texture may differ slightly. Quick oats will absorb water faster, so adjust the boiling water to about 1 1/2 cups. The cake will still turn out delicious!
What can I substitute for oleo?
You can substitute oleo with unsalted butter or margarine in equal amounts. If you're looking for a dairy-free option, coconut oil or a vegan butter alternative works well too, keeping the cake moist and flavorful.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance and store it covered at room temperature. It tastes even better the next day as the flavors meld together, making it perfect for serving at gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).