Thursday, January 22, 2015

Chocolate Peanut Butter Oatmeal Cake (THM: S)

Over the past year, I've been on a quest to eat healthier. Last January, I blogged about the big changes my family had made in our diet (to see that post, go here), and then, in September, I heard about Trim Healthy Mama (THM). The book was another eye-opener. Before reading THM, I understood the importance of eating clean, whole foods, but after reading THM, I finally understood how food actually works in our bodies. I learned about fuel sources, hormones, foods to eat, and foods to avoid.

THM offers a great, straightforward plan for eating. There are wonderful, healthy recipes to try, practical advice to follow, and amazing success stories to marvel at. I won't go into too many details, but if you're looking for a healthy lifestyle change, consider checking out Trim Healthy Mama.

With THM in mind, I've adapted one of my favorite oatmeal cake recipes and thought I'd share it here. My children and husband actually liked this one! I've tried a few others, and received the thumbs down. We've had to throw away some baked goods that did not hold up to the promises made on blogs and websites. It always such a let down (and a waste of money!).

This recipe is different. It has that cake texture we love, with rich, wonderful flavors. I love it.

Here's my one caveat: I never compare a healthy recipe to its un-healthy counterpart. When I do, I'm inevitably disappointed. Let's be honest. Sugar and refined white flour are divine. That's why we've been eating it in excess (and our health has been suffering). Replacing sugar with stevia or xylitol, and white flour with oat flour, will give you a different product. Judge each recipe on its own, not in comparison with another. Not just the recipe I'm offering below (which I think is amazing), but with all healthy recipes.

Without further ado, here is my Chocolate Peanut Butter Oatmeal Cake (THM: S). It's similar in flavor to the Cookie Bowl Oatmeal in the THM cookbook. Yum!

Chocolate Peanut Butter Oatmeal Cake (THM: S)
1 1/2 c. boiling water
1 c. oats
1/2 c. butter, softened
1/2 c. Truvia (or your favorite sweetener of choice, adjusted to your preference)
1 tsp. vanilla
2 eggs
1 c. oatmeal flour
4 tbsp. cocoa powder
4 tbsp. defatted peanut butter (or peanut butter flour)
1 tsp. soda
1/2 tsp. salt
1/2 c. sugar free chocolate chips (optional)

Pour water over oatmeal and let stand 20 minutes covered. Preheat oven to 350 degrees. Grease 9x13 pan. Cream together butter and sweetener, then add vanilla and eggs. Mix well. In a separate bowl, combine oatmeal flour, cocoa powder, defatted peanut butter, soda, and salt. Add to wet mixture and mix well. Will be very thick (like brownie batter). Add wet oats and chocolate chips, and mix again. Pour into greased pan and bake for 25-30 minutes (don't over bake).

You can eat 1/8 of this cake to stay in S mode, which is about two generous pieces! Share the rest with your family, or save it for later. I actually liked it even better the next day. Enjoy!


  1. Oh Gabe!

    I tried two batches of the cake in a mug only made them in the oven. Oui! What a waste. I'm going to try this one.

    1. I hope you like it! I'm going to make another batch tomorrow and see if they freeze well, so I can tuck some away for later.

  2. Replies
    1. I hope you like it, Susie! Oatmeal cake is my favorite. :)

  3. This looks amazing but I thought oat flour was used in an E setting. Am I wrong?

    1. It's my understanding that as long as you stay under 1/4 cups oats (or 10 net carbs), you're in FP territory. The Cookie Bowl oatmeal in the THM book calls for 1/4 cup oats and it's considered a FP. For oatmeal flour, I use my coffee grinder and I've found 1/4 cup oats turns into about 1/4 cup oatmeal flour. Since there are 2 cups of oats used in this recipe for a 9x13 pan, you should be able to enjoy 1/8 of the pan and still be in FP territory for the oats. It's the butter and eggs that make this an S.

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