Peanut Butter Oatmeal Snack Cake

For this latest recipe swap, I received Kate's blog. I had my choice of anything I wanted to make, but I had quite a difficult time narrowing it down to one recipe! I wanted to make a dessert, but didn't really have an occasion to make or bring a decadent dessert. While her chocolate peanut butter cheesecake looked amazing, I knew I had to make the peanut butter oatmeal snack cake when I saw it pop up.

I love how this dessert isn't too sweet and it's pretty healthy to boot. It had a great salty/sweet taste. My peanut butter loving aunt wanted to hoard this all for herself. Pretty much all the fat is from the peanut butter, and since I use natural pb with no added sugars or anything, I had no guilt eating this for breakfast! ;)

I did cut the cake into 16 pieces instead of 9. It was pretty dense, so a little when a long way, and you definitely want a glass of milk or coffee or something to wash it down with. I did replace the milk with soy milk powder with water since I usually don't have milk on hand. Doing this ended up making this vegan (as long as your chips are dairy free), which is a plus in my book!

As always, remember to check out Sarah's blog for the full roundup of recipe swap recipes. I'm curious to find out who got my blog and what they picked!

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Peanut Butter Oatmeal Snack Cake

made by cathy's kitchen journey
adapted from Kate's Recipe Box




ingredients:

• 1 cup whole wheat pastry flour
• 1 cup rolled oats
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 cup brown sugar
• 3/4 cup creamy peanut butter
• 1 TBSP vanilla extract
• 1/2 cup milk (I used soy milk powder with water)
• 1/3 cup mini chocolate chips

directions:

1. Preheat oven to 350° F. Spray a metal 8x8 pan with cooking spray. Set aside.
2. In a medium bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
3. Beat the peanut butter and sugar in your mixer at high speed until light and fluffy. Add vanilla and mix until combined.
4. Slowly add in dry ingredients while beating at medium speed. The mixture will be dry and look like coarse sand.
5. Reduce speed to low and slowly pour in milk. Mix until a dough ball forms. Fold in chocolate chips.
6. Form a dough ball with your hands then transfer to the prepared pan. Press the dough evenly in the pan.
7. Bake in preheated oven for 18-20 minutes, or until golden brown.
8. Let cool, then cut into 16 pieces (or however big you want them!)

Yield: 9-16 servings

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