Peanut butter oatmeal cake

Peanut butter oatmeal cake

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup rolled oats (50g)

  • ¼

    tsp pure vanilla extract

  • ¼

    cup mashed banana (or sub another mashed fruit)

  • ¼

    cup milk of choice or nondairy creamer

  • 1

    nunaturals stevia packet or 1½ tbsp liquid sweetener such as maple syrup or agave (If using liquid sweetener, scale back the milk to just 2 tbsp)

  • tsp salt

  • 1

    tbsp cocoa powder

  • 1-2

    tbsp peanut butter (or other nut butter or sunbutter)

  • Optional: handful of chocolate chips!


Preheat oven to 380 degrees. Combine all ingredients and mix well. (If peanut butter was in the fridge, you might want to heat it up a little so it’s easier to stir.) Pour into a greased 1-cup ramekin, or two 1/2-cup ramekins, or a mini-loaf pan. Cook for 20 minutes or more, until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust). Optional: top with the frosting recipe linked under the second photo of this post.


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