Sunday, June 12, 2011

Banana Oat Breakfast Cake

Perfect for a chilly ‘almost-summer’ morning in Michigan!

I’ve seen a few variations of these on food blogs and decided this morning would be perfect for one and quick to make. This is a flexible recipe you can add other things that sound good or subtract what you don’t have on hand. Just try to keep the same liquid/dry ratio.

Banana Oat Breakfast Cake

serves 1


  • 1/2 large banana or 3/4 small banana, mashed
  • 3 TB dry old fashioned rolled oats
  • 1 TB  brown sugar (you can play with this, I used less and might try substituting honey next time and upping the oats)
  • 1 tsp cinnamon
  • 1 TB chia seeds
  • 1 TB coconut flakes (unsweetened)
  • 1 TB walnuts


  1. Mash banana in small bowl
  2. Add all other ingredients and combine thoroughly
  3. Spray a small clean microwave safe bowl with nonstick spray
  4. Place mixed ingredients in bowl and distribute evenly
  5. Microwave for 90 seconds. Take out and let it cool for a minute.
  6. I then flipped it out onto a small plate and put 1 TB almond butter on top. mmmm!!

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