Oatmeal Chocolate Chip Cake
- 1 cup of oats, cooked in 2 cups of water and left to cool
- 1 cup of whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup of honey (or agave nectar for a vegan version)
- 3/4 cup peanut butter
- 1/2 cup chocolate chips
Cook the oatmeal on the stove, just like for breakfast, and set it aside to cool. Preheat the oven to 350°. Combine the flour, baking soda and salt in a mixing bowl, and grease a square cake pan (we like to use coconut oil).
When the oatmeal has cooled (not cold, just cooled from simmering), mix in the honey and peanut butter and add to the other ingredients. Stir in the chocolate chips (if you want the chips to stay separate, you’ll have to wait for the oats to cool. Otherwise, you get chocolate swirl cake.)
Pour into the pan and bake for 20 to 25 minutes, or until a knife inserted into the cake comes out clean. Serve hot for a treat with ice cream (think hot fudge sundae), or cool it completely and serve as cake.