This no bake chocolate oatmeal cake is an easy dessert to make and something a little different from your typical cake. It’s just 3 ingredients and doesn’t require any flour, eggs, or oil. The batter takes only about 5 minutes to prepare. The cake comes out soft and chocolatey with lots of oats mixed in.
This oatmeal cake is a fun dessert. It’s not too sweet and it’s a unique way to use up oats. I’ve also made a banana oatmeal cake that similar, but if you enjoy oats and chocolate, I definitely recommend giving this a try.
- Semi-sweet Chocolate Chips
- Quick Oats
Semi-Sweet Chocolate Chips: I use semi-sweet chocolate chips to make this recipe. I don’t recommend using bittersweet chocolate because your cake will not be sweet enough. The cake is not overly sweet and the only sweetness comes from the chocolate. If you want an even sweeter cake you can use milk chocolate. You can use chopped chocolate bars instead of chocolate chips, just make sure to weigh your chocolate so you have the right amount.
Milk: I used low fat milk but any milk can work. You can use whole milk, skim milk or milk substitutes like soy milk or almond milk.
Quick Oats: If you only have whole rolled oats, I recommend pulsing them in a food processor a few times to break them down into smaller pieces. I chose quick oats for this cake because I think that the smaller pieces of quick oats worked better for a cake-like dessert. They are evenly distributed and not too chewy.
No Bake Oatmeal Cake Texture
This is not your typical fluffy flour-based cake. This is a no bake oatmeal cake. When the chocolate is combined with the milk, it prevents the chocolate from solidifying so it stays soft (like a ganache texture). The cake is a mix of soft chocolate and oats. The cake will feel quite firm when you’re cutting it, but it should be easy to chew and eat.
More No Bake Desserts
- 3 Ingredient No Bake Chocolate Oatmeal Cookies
- 2 Ingredient No Bake Chocolate Cake
- 3 Ingredient No Bake Breakfast Brownies
- 2 Ingredient Chocolate Banana Cake
3 Ingredient No Bake Chocolate Oatmeal Cake
- 1 1/2 cups (259 g) semi-sweet chocolate chips
- 3/4 cup (6 oz) low fat milk
- 1 3/4 cup (150 g) quick oats
- Spray the interior of a 6 inch springform pan. Line it with parchment paper (both bottom and inner sides. I used a pre-cut round piece for the bottom and then cut strips of parchment for the sides.)
- Add chocolate and milk to a large microwave-safe mixing bowl. Heat at 1 minute intervals, whisking in between, until chocolate is completely melted and smooth. (I needed 2 minutes total). Alternatively, you can melt the milk and chocolate on the stove, using the double boiler method, but it will take a little longer.
- Stir in oats until they are evenly combined and fully coated in the chocolate mixture. Your batter will be thick.
- Pour batter into prepared cake pan. Use spatula to smooth surface and make sure the batter is evenly distributed across the cake pan.
- Place cake into freezer for 30-60 minutes or until firm and set. Remove cake and let it come to room temperature before cutting and serving. Cake needs to come to room temperature before serving, otherwise the chocolate will be too firm. Uneaten cake can be stored in an airtight containe at room temperature for 1-2 days and longer in the fridge.
- This cake is best made in a springform pan lined with parchment paper. Otherwise, it will be very difficult to remove. I used this 6-inch springform pan.*
- You can use a bigger pan but your cake will not be as tall.
- If you have questions regarding ingredient substitutions, please see the Ingredients section of the post for more details.
- This cake is sweet but not super sweet. For a sweeter cake, you can use milk chocolate instead of semi-sweet chocolate. I don't recommend bittersweet chocolate because your cake will not be sweet enough.
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.