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–+ servings
oatmeal cake with freshly milled flour on a plate.

Whole Wheat Oatmeal Cake

Hailey
This whole wheat oatmeal cake is made with freshly milled flour, oats and lots of chocolate chips. It is moist, fluffy with hints of cinnamon and loaded of chocolate flavor. We love this recipe recipe as a breakfast snack or served as a coffee time dessert.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 18 slices
Calories 266 kcal

Equipment

  • 1 Large Mixing Bowl
  • 2 Medium sized bowls
  • 1 9x13 baking pan

Ingredients
  

  • 8.6 ounces soft white wheat (freshly ground) Equivalent to 245 grams or 1-3/4 cup flour (when ground).
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt Forgo if using salted butter.
  • 1 tsp cinnamon
  • 1 cup chocolate chips
  • 1 cup oats We like quick oats for this recipe. See notes below for more.
  • 1 - 3/4 cup hot water
  • 1 stick butter We use unsalted butter.
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup nuts Optional - we like pecans or walnuts

Instructions
 

  • Preheat the oven to 350 degrees fahrenheit.
  • Mix boiling water and oatmeal together and set aside to cool. It is important to allow this to cool completely or you will have chocolate oatmeal cake - not chocolate chip oatmeal cake. Delicious - but not the same!
  • In a large mixing bowl, cream together sugars, butter, eggs, and vanilla extract. Once combined, stir in the cooled oatmeal mixture.
  • In a separate bowl, grind your grains and add dry ingredients (flour, salt, baking soda, chocolate chips and cinnamon) to this bowl.
  • Fold in the dry ingredients to the wet ingredients - making sure the wet ingredients are completely cooled or the chocolate chips will melt.
  • Grease a 9x13 glass pan and add the oatmeal cake to the pan. Top with additional chocolate chips (and nuts) if preferred.
  • Bake for 40 minutes or until a toothpick comes out clean when poked in the center of the cake.
    Enjoy warm or cold!

Notes

  • #1 tip - Fully allow your oats to cool!
    • Make sure to allow the oats to fully cool before adding them to the batter. If not, the chocolate chips will melt. 
      • While this is delicious, the cake will become a chocolate oatmeal cake, not an oatmeal chocolate chip cake - which is what you are looking for. Individual chocolate chips make the recipe - promise!
  •  Oats
    • We like to use quick oats within the recipe as we find any other types of oats (including rolled oats), make this more of an oatmeal cookie texture rather than a light and fluffy cake. 
    • Do not use steel cut oats within this recipe. They require much more liquid and longer cooking periods.
  • Freshly milled flour + substitute
    • When making baked goods like brownies, muffins and pastries - we like to use soft white wheat berries. 
    • If you do not have freshly milled flour, you can use whole wheat flour or all purpose flour. The original recipe uses exclusively all purpose flour.

Nutrition

Serving: 1sliceCalories: 266kcalCarbohydrates: 42.65gProtein: 3.61gFat: 9.49gSaturated Fat: 4.88gPolyunsaturated Fat: 1.31gMonounsaturated Fat: 2.47gTrans Fat: 0.22gCholesterol: 34.98mgSodium: 13.77mgPotassium: 94.29mgFiber: 1.62gSugar: 27.98gVitamin A: 172IUVitamin C: 0.02mgCalcium: 25.93mgIron: 1.7mg
Keyword breakfast, dessert, fresh milled flour, snack
Tried this recipe?Let us know how it was!