Chocolate Chip Oat Cake

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Having my Chocolate Chip Oat Cake for breakfast feels decadent, but it’s actually a 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 satiated for hours and by adding a handful of 🍫 chocolate chips your morning sweet tooth will be satisfied.

Why You’ll Love Chocolate Chip Oat Cake

Oat cakes come together so quickly and are the perfect 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 absolutely endless: add dried fruits, nuts, coconut, cinnamon and 🍓 berries so every day is a different flavor profile.

How to Prepare Chocolate Chip Oat Cake

🔥 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.

Nonna’s Tip ❄️

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

Chocolate Chip Oat Cake

Variations and Substitutions for Chocolate Chip Oat Cake

  1. You can certainly use any nut or dairy-free milk you like. I prefer almond milk, but 🥥 coconut or oat milk will absolutely 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.

Similar Recipes

Best Served With

  • A scoop of ice cream, my 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.

Common 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 “gluten-free” as well.

why did my 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 I 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 I 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 I add other ingredients to the batter?

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

can I 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.

Chocolate Chip Oat Cake

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
Cuisine: American
Servings: 1
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients 

  • 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

Instructions 

  • Preheat the oven to 375F (190C).
  • 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.

Nutrition

Calories: 361kcal, Carbohydrates: 50g, Protein: 12g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 443mg, Potassium: 270mg, Fiber: 4g, Sugar: 21g, Vitamin A: 238IU, Calcium: 334mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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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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