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Chocolate Chip and Peanut Butter Oatmeal Cake
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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
Author: Kim Lange


  • 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.