I store this cake in a covered dish in the refrigerator. It doesn’t last but a few days. It is great for a quick breakfast meal, a nice afternoon snack or for an evening dessert.
Instructions
- 2 cups oats, ground into flour
- 2 cups whole milk
- 1 cup ground pecans (or walnuts)
- ¼ cup pure maple syrup
- 1 to 2 tsp pure vanilla extract
- 2 large eggs
- 2 medium or large whole bananas
- 1 cup fresh blueberries (or chopped strawberries)
- 1½ tsp baking powder
Instructions
- Preheat oven to 350˚F.
- Grind pecans in a food processor until a nut flour consistency. Grind oats to make a flour.
- In a large mixing bowl, place the oatmeal with the whole milk, the ground pecans, the maple syrup, and the vanilla extract. Stir, cover with a towel or plastic wrap and allow to sit at room temperature for 10 minutes.
- While the oats are sitting, peel and slice the bananas and rinse the berries. Place bananas in a blender or food processor and pulse until a puree forms.
- Remove covering off the oats and add in the banana puree, eggs and baking powder. Mix well, and then gently fold in the blueberries (or strawberries).
- Line a long rectangular cake pan or Pyrex dish (9x13, or 8x8 for a thicker cake) with parchment paper (or brush with butter). Pour batter into the pan and spread evenly. Bake for approximately 40 minutes, or until it is golden brown on top (it might need an additional 10 to 15 minutes).
- Remove from oven and leave the cake in the pan. Drape with a kitchen towel and allow to cool thoroughly.
- Slice and serve plain, warmed with a little melted butter, or top with your favorite whipped vanilla cream or cream cheese frosting.
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