Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter, melted
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Special Equipment Needed:
- 9x13 inch baking pan
- Mixing bowl
- Whisk
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9x13 inch baking pan with butter or cooking spray.
2. In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the melted butter, brown sugar, and granulated sugar.
4. Add the eggs and vanilla extract to the butter mixture and mix until combined.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 46g
Protein: 4g
Substitutions for Ingredients:
- All-purpose flour: whole wheat flour, almond flour, or oat flour
- Rolled oats: quick oats
- Butter: coconut oil or vegan butter
- Light brown sugar: coconut sugar or maple syrup
- Granulated sugar: coconut sugar or maple syrup
- Eggs: flax eggs
- Semi-sweet chocolate chips: dark chocolate chips, white chocolate chips, or vegan chocolate chips
Variations:
- Add 1 cup of chopped nuts (walnuts, pecans, almonds, etc.)
- Add 1 cup of dried fruit (raisins, cranberries, cherries, etc.)
- Add 1 teaspoon of ground cinnamon
- Add 1 teaspoon of espresso powder
Tips and Tricks:
- Make sure to grease the pan well to prevent the cake from sticking.
- For a more intense chocolate flavor, use dark chocolate chips instead of semi-sweet.
- For a more intense oat flavor, use quick oats instead of rolled oats.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes or until heated through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream or ice cream.
- Drizzle the cake with melted chocolate or caramel sauce.
Garnishes:
- Chopped nuts
- Shaved chocolate
- Sprinkles
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Fresh berries
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk or cream to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to use eggs that are fresh and not expired.
- Make sure to store the cake in an airtight container to prevent it from going bad.
Food History:
Oat cakes have been around for centuries and are a popular snack in many cultures. Chocolate chip oat cakes are a modern twist on the classic oat cake and have become a popular dessert.
Flavor Profiles:
This cake has a sweet, nutty flavor with a hint of chocolate from the chocolate chips.
Serving Suggestions:
- Serve the cake with a scoop of ice cream or a dollop of whipped cream.
- Serve the cake with a drizzle of melted chocolate or caramel sauce.
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