Oatmeal Chocolate Chip Snack Cake

If you’re looking for an easy treat that’s a legit snack, look no further than this old-fashioned Oatmeal Chocolate Chip Snack Cake. Basically an oatmeal chocolate chip cookie in cake form, this quick and easy snack cake makes for a sweet afternoon treat. It’s ridiculously easy, uses only one bowl, and is the perfect balance […]

If you’re looking for an easy treat that’s a legit snack, look no further than this old-fashioned Oatmeal Chocolate Chip Snack Cake.

Basically an oatmeal chocolate chip cookie in cake form, this quick and easy snack cake makes for a sweet afternoon treat. It’s ridiculously easy, uses only one bowl, and is the perfect balance of sweetness—no frosting necessary.

Oatmeal Chocolate Chip Snack Cake Cut into squares, on a wire baking rack

Every so often, when I’m feeling particularly uninspired, I like to pull out my grandma Elaine’s old recipe box and flip through the faded index cards and magazine clippings inside. Despite the fact I’ve had the box for 5 years now, if I inhale deeply, it still carries the scent I will forever associate with her kitchen.

Her old fashioned coffee cake is a reader favorite, and her New York-style cheesecake holds a special place in my heart.

This ridiculously easy, and ridiculously good, oatmeal chocolate chip snack cake is another gem from her box, one that is sure to be an instant hit. Grandma never fails me, and this cake is no exception.

Now, she didn’t call it a snack cake, that’s my own moniker, given because this cake is so simple and perfect for snacking. No excuse needed to grab a square at three in the afternoon.

In fact, I’d argue the afternoon is the ideal time to consume a cake like this, when lunch is but a distant memory and you need some serious sustenance to get you through to dinner. The oats in the cake give a bit more heft and substance than a typical springy sponge, making it both satisfying and filling.

Oatmeal Chocolate Chip Snack Cake on a white plate with marble background

The texture of this cake is hard to describe. It’s not springy nor fluffy nor light (clearly I need to expand my cake vocabulary). In fact, it’s actually quite dense, each square has a surprising heft to it, with a coarse crumb and an undeniable moistness that I attribute to the oats.

Rather, it falls somewhere between a fluffy white cake and a fruitcake, or maybe a hearty muffin, with a bit of, shall we say chewiness to it… not unlike mochi cake made from glutenous rice.

You might be thinking… dense? Coarse? Chewy? This cake sounds awful. And maybe my cake-descriptors are lacking here, because it’s decidedly not awful but actually quite lovely.

You’ll just have to trust me on this one. And luckily, if it turns out you don’t like it, you’ve haven’t wasted hours upon hours of time baking and trimming and frosting and fussing. It really doesn’t get any easier than this frosting-less one bowl wonder of a cake (if that’s not reason enough to try it I don’t know what is).

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Greek Yogurt Coffee Cake

This old-fashioned cinnamon swirl coffee cake is made with Greek yogurt instead of sour cream for a lightened-up twist, and topped with a crackly layer of cinnamon sugar and chopped pecans. There are few things as satisfying as a perfect coffee cake, and this one is no exception: with Greek yogurt for moistness, and cinnamon, […]

This old-fashioned cinnamon swirl coffee cake is made with Greek yogurt instead of sour cream for a lightened-up twist, and topped with a crackly layer of cinnamon sugar and chopped pecans.

There are few things as satisfying as a perfect coffee cake, and this one is no exception: with Greek yogurt for moistness, and cinnamon, sugar and pecans swirled in and sprinkled on top.

Lifting a slice of Greek Yogurt Coffee Cake showing the texture inside

I just realized that 3 out of the the last 4 recipes I’ve posted have been for breakfast bready things. Sourdough muffins and boozy banana bread and now, this Greek yogurt coffee cake.

And actually, with strawberries and matcha and eggs you could probably justify eating this tart for breakfast too (I knew I liked you).

I have no idea why I’ve been craving breakfast bakes rather than my usual chocolate-heavy dessert recipes, but I’m just going to roll with it (though I do have a cookie recipe or two up my sleeve, so you have that to look forward to, too).

Greek Yogurt Coffee Cake on a ceramic plate with coffee cups and sugar cubes in the background.

This recipe is based on my grandmother’s sour cream coffee cake, of which I’ve made both apple and chocolate chip variations.

The recipe itself is virtually identical, just made with Greek yogurt instead of sour cream (I also scaled down the recipe, a half-sized version essentially, since I feel like a lot of us are making smaller batches of things these days since excess baked goods aren’t quite as easy to share).

While sour cream and Greek yogurt are usually interchangeable in most situations, the lower fat content in the yogurt makes this version not quite as rich and ever so slightly drier (fat being one of the elements that keeps cakes moist), although I feel like you’d really only be able to tell this subtle difference if you tasted two versions side by side.

I do recommend using whole milk Greek yogurt, as the higher protein content in lower fat versions may make for a tougher, less tender texture (also be sure you buy plain yogurt, flavored ones would just be… weird).

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