I almost breezed right past this recipe. If it weren’t for my mom’s little note alerting me that this was ‘excellent’, I would have just thought that this was something like a glorified, puffy, oatmeal bread with chocolate chips…..and I would have been oh-so-wrong.
Don’t go thinking that this is some I-wanna-be-a-birthday cake, with thick pink frosting and candles. This cake is baked in a casserole dish and layered with walnuts and chocolate chips and if you can’t imagine what it would taste like, let me rename this recipe for you: Sneak Attack Brownies. You read correctly. These are a hearty, slightly-cakey, sinfully chocolaty, wonderfully walnutty square of heaven….and if you still can’t allow yourself to indulge, please take into consideration the heart-friendly oatmeal that is the base of this dessert! It’s like you are slapping your doctor in the face if you don’t eat one, or three.
Take a nice big bowl, (I used my dutch oven because, well….because it was there) put the oatmeal in it and pour 1 3/4 c. boiling water over it. Let it sit for 10 minutes while you busy yourself with prepping the rest of the recipe.
Lightly pack 1 c. brown sugar, scoop 1 cup granulated sugar, cut up 1/2 cup of butter (1 stick). Mix into the oatmeal in the bowl. Keep on blending until the butter melts. This is one of those times where room temperature butter is going to be your best friend. (FYI: Butter is ALWAYS my friend.)
Crack your two eggs into a bowl and beat. Pour into bowl with oatmeal and stir until blended.
On a piece of wax or parchment paper, sift the flour, soda, salt, and cocoa. I always sift onto paper, because it is the best vehicle to get it into the bowl. Pour into the oatmeal mixture and mix until incorporated. Add half of the chocolate chips and stir.
Pour batter into a 9×13 greased and floured pan. OK. HOLD UP HERE. Let’s talk about greasing and flouring a pan. DO NOT USE PAM. Let’s get old school and twirl some butter around the pan until completely covered. Throw in a handful of flour and move it all around until the flour has covered all the butter. Shake out excess flour. BAM! You’re ready. Now your cake will stick to your belly and not the dish.
Sprinkle the rest of the chocolate chips and all the chopped walnuts over the top of the batter.
Place pan in 350 degree oven for 40 minutes.
For the next 40 minutes, contemplate what must be so amazing about this cake that it ‘doesn’t need frosting’. No frosting? No enrobing of chocolaty frosting goodness? It’s perfect as is? You know what? YOU’RE perfect as is.
Take out of oven and eat all of it. I won’t even tell anyone that you did it. I’m an admitted enabler. Sneak Attack Brownies = LOVE.
Chocolate Chip Oatmeal Cake
- 1 3/4 c. boiling water
- 1 c. uncooked oatmeal
- 1 c. lightly packed brown sugar
- 1 c. granulated sugar
- 1/2 c. butter
- 2 large eggs
- 1 3/4 c. flour
- 1 tsp. soda
- 1 tbsp. cocoa
- 1 (12 oz.) pkg. semi-sweet chocolate chips
- 3/4 c. chopped walnuts
- Pour boiling water over oatmeal and let stand 10 minutes.
- Add brown sugar, white sugar, and butter. Stir until butter melts.
- Add eggs and mix well.
- Sift together flour, soda, salt and cocoa.
- Add flour mixture to sugar mixture.
- Add about half of the chocolate chips.
- Pour batter into greased and floured 9×13″ pan.
- Sprinkle walnuts and remaining chocolate chips on top.
- Bake at 350 degrees for about 40 minutes.