Chocolate Chip and Peanut Butter Oatmeal Cake
Hearty, dense and delicious oatmeal cake adorned with chocolate and peanut butter chips and peanut butter drizzle! Somebody stop me! NO...don't! :)
Prep Time15 mins
Cook Time45 mins
- 1 3/4 cups boiling water
- 1 1/2 cups whole or 1 minute oats reserve 1/2 cup for topping, divided
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1/4 cup honey
- 1/2 cup butter
- 2 eggs lightly beaten
- 1 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips reserve 1/4 cup for topping, divided
- 3/4 cup mini peanut butter chips reserve 1/4 cup for topping, divided
- 1 cup walnuts or pecans, chopped to bits
- 1/3 to 1/2 cup peanut butter for topping
Preheat a 350 degree oven and prepare either a 13x9 pan or large 10-11″ springform pan by spraying with non-stick spray.
Boil water and pour in 1 cup of oatmeal. Cut the butter into large chunks and add them to the hot water/oatmeal mixture and let sit 10 minutes.
Stir oatmeal mixture together; then add in the sugars and honey and combine well. Add in the lightly beaten eggs and stir immediately, so the eggs don't cook in the warm mixture.
Add and mix in the flour, baking powder and salt and mix until just incorporated.
Fold in 3/4 cup of the mini chocolate chips.
Spoon the mixture into prepared pan and sprinkle the remaining 1/2 cup oatmeal over the batter, ollowed by the walnuts or pecans and the remaining 1/4 cup mini chocolate chips and peanut butter chips.
Transfer cake to oven and let bake 30-40 mins for 13"x9" or 45-55 mins for 10" cake pan until the cake is firm to the touch.
Serve warm and melt peanut butter in microwave 20-30 seconds or until melted and drizzle over cake. You can also wait until cake is cooled and add peanut butter drizzle.