Chocolate Chip and Peanut Butter Oatmeal Cake
Chocolate Chip & Peanut Butter Oatmeal Cake is hearty and delicious! This coffee cake is loaded with chocolate and peanut butter chips and peanut butter drizzle! YUM!! Somebody stop me! NO...don't! :)
Servings: 12 Servings
Calories:
Ingredients
- 1 ¾ cups boiling water
- 1 ½ cups whole or 1 minute oats reserve 1/2 cup for topping, divided
- ¾ cup brown sugar
- ¾ cup white sugar
- ¼ cup honey
- ½ cup butter
- 2 eggs lightly beaten
- 1 ¾ cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup mini chocolate chips reserve 1/4 cup for topping, divided
- ¾ cup mini peanut butter chips reserve 1/4 cup for topping, divided
- 1 cup walnuts or pecans, chopped to bits
- ⅓ to 1/2 cup peanut butter for topping
Instructions
- 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, followed 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.