Oatmeal Breakfast Cake
- 1/4 c. rolled oats, coarsely ground
- 1 T. oat bran
- 1 chia egg/flax egg/real egg
- 1 T. cocoa powder
- 1 t. cinnamon
- 1 T. protein powder (optional)
- 1 t. baking powder
- 1/2 banana, mashed
- 3 T. coconut or almond milk
- 1/2 t. vanilla extract
- 1 t. maple syrup or honey
- 1 T. chocolate chips
- 1/2 banana, sliced
Preheat oven to 375F. Lightly grease a small baking dish or custard dish.
Mash 1/2 banana and combine with non-dairy milk, vanilla, maple syrup and egg/flax egg. Add in the dry ingredients (oats, oatbran, baking powder, cocoa powder, cinnamon and protein powder, if using) and combine. If it’s too dry, add more milk.
Stir in chocolate chips.
Pour into your greased dish and top with banana slices.
Bake for 35 -45 minutes until done. Let cool before trying to remove from container.
Almond “Buttercream” Frosting
- 1 T. almond butter
- 1 T. Sunwarrior protein powder, vanilla
- 1 t. (splash) of water
Combine all ingredients, adding more water if needed.
Make sure it remains thick and scoop on top of breakfast bake.
If you want more texture, add some nuts, seeds, and dried fruit. Feast! 🙂