Chocolate Chip Oat Cake

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Chocolate chip oat cake for breakfast is such a decadent, yet healthy, way to start the day! Oat cakes are my favorite breakfast treat and I have so many versions on my website. The combination of fibrous oats plus protein and fat-filled nut milk and egg will keep you satisfied for hours, while a handful of chocolate chips will fulfill your early morning sweet tooth.

Chocolate Chip Oat Cake

This gluten and dairy-free oat cake is packed with healthy fiber, fat, and protein to keep you satisfied until lunch. Plus, chocolate chips fulfill any morning sweet tooth.
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Course: Dessert
Servings: 1
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 30 minutes


  • ½ cup rolled oats, (47 grams)
  • ½ teaspoon baking powder (make sure it's not expired), (4 grams)
  • 1 tablespoon brown sugar, (15 grams)
  • 1 egg, or 1/4 cup egg whites
  • ½ teaspoon pure vanilla extract, (4 grams)
  • ½ cup plain nut milk, such as almond, (125 ml)
  • a few chocolate chips (optional)


  • Preheat the oven to 375F.
  • Add the oats, baking powder, sugar, egg, vanilla extract, and milk to a blender and blend until a smooth batter forms.
  • 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.
  • Bake for about 30 minutes or until the center of the cake is set and no longer jiggly.


To ensure your cake is truly gluten-free, make sure to check that the label on your oats includes “gluten-free.”
You can use any nut or dairy-free milk you like; I prefer almond milk. 
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.
To make the cake dairy-free or vegan, use a flax egg and opt for dairy-free chocolate chips. 
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.  

Additional Info

Course: Dessert
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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