If you are looking for 100% Oats Chocolate Cake, you might be interested in this recipe. After a few failing attempts, I am now happy to share this recipe. As I make it thinner and firmer, I call it ‘Slice’, but it is basically a baked cake. You may called it ‘Brownie made with Oats’.
Cake Tin
34cm x 20cm Brownie Pan *OR similar size Square Pan
Ingredients
250g (about 2 cups) Quick Oats *read ‘Method 3’ if you use Rolled Oats
1 cup (250ml) Milk
50g Butter *cut into small cubes
4 tablespoons (1/4 cup) Cocoa Powder
1/2 cup Caster Sugar
1/4 teaspoon Salt
2 teaspoons Baking Powder
2 large Eggs
1/2 cup Desiccated Coconut *optional but recommended
1/2 cup Dark Chocolate Chips *plus extra for topping that is optional
*Note: You can add Sultanas and chopped Nuts as well.
Method
- Preheat oven to 170℃. Line a brownie pan or similar size square pan with baking paper.
- Place Quick Oats and Milk in a heat-proof bowl, and heat in the microwave for 2 minutes OR until hot. You don’t need to cook it completely.
- *Note: If you use Rolled Oats, grind them slightly, OR after combined with Milk, use a stick blender to process. You don’t need to process until smooth.
- Add Butter and mix to combine. The heat will melt the Butter, and the cold Butter cools the Oats. Add Cocoa Powder, Sugar, Salt and Baking Powder, and mix well. Add Eggs, mix well, then add Desiccated Coconut and Dark Chocolate Chips, and mix to combine.
- Spoon the mixture to the prepared pan, spread evenly. Sprinkle with some Chocolate Chips if you want to do so.
- Bake for 20 to 30 minutes OR until cooked.
- Allow to cool in the pan until slightly firmer, then carefully transfer to a wire rack, and cool. When cooled, cut into squares.
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