I’ve mentioned now and again how, although I love dark chocolate, I’m not really a fan of chocolate flavored baked goods. The only way I really like them is if they taste like actual dark chocolate. Which usually means they’re crammed full of dark chocolate chips, which melt gooey and deliciously and would tempt even the most dedicated vanilla aficionado. That’s how I made my Cocoa Chocolate Chip Muffins and Decadent Dark Chocolate Cupcakes, and became the inspiration for this latest rendition of my baked oatmeal cakes. I used unsweetened cocoa powder and real 70% cacao dark chocolate chips to make this delectable dark chocolate treat, and although it tips the the dessert-for-breakfast scales dangerously… I won’t tell if you won’t! This gloriously gluten free double chocolate chip oatmeal cake is bursting with dark chocolate in every bite if you use a liberal tablespoon of dark chocolate chips, and is perfect for any morning you’re craving chocolate for brekkie. I hope you’ll enjoy it, and stay tuned for the next editions…Cookie Dough and Peaches n’ Cream are in the pipeline for June!
- 1/2 cup gluten free rolled oats
- 2 Tbsp unsweetened cocoa power
- 1/3 cup milk of choice
- 1/4 cup unsweetened applesauce
- 1 Tbsp Greek yogurt
- 1 tsp butter
- 1/2 tsp sugar
- 1 Tbsp miniature dark chocolate chips
- Additional butter (to grease ramekin)
- Preheat oven to 375 degrees Fahrenheit.
- Mix all dry ingredients in a small bowl, then add in wet ingredients and combine thoroughly.
- Add in chocolate chips evenly.
- Grease a 1-cup (8 ounce) ramekin and pour in mixture.
- Bake at 375 degrees for 25 minutes, then set to high broil for 3 additional minutes.
- Let cool. Slide a knife around edges of ramekin and flip cake into a bowl, or enjoy straight from the baking dish. Enjoy!
Do you enjoy eating chocolate for breakfast?
Are you a dark chocolate fan or do you prefer milk chocolate?
© 2015 Renaissance Runner Girl. All rights reserved.