Every month, I bring snacks for my son’s class. They are 3 and 4 years old. It’s not always easy because most children are picky. I know because I talk to the moms and I go birthday parties and so on. While I love to cook and eat healthy and try to teach others to do the same for their family, it’s not always easy to come with recipes that most will enjoy. Also, you can’t bring nuts in school which can reduce the amount of healthy snacks you can give them. Other healthy snacks I have brought to them include salad fruits, homemade granola bars, coconut macaroons, banana bread, zucchini muffins, etc. They usually love it which makes me happy:)
So the breakfast cake recipe got created for them. I cut the cake to make a bit more than 16 pieces (but you could cut in bigger pieces – which is what I would have done if it wasn’t to share with the group) and the pan came back empty.
This recipe is vegan, made with oats, kamut flour, banana, flax, coconut oil, maple syrup and cinnamon. You can throw in chocolate chips if you like or chopped walnuts if you make it for home and for yourself or older kids. Up to you.
Let me know what you think if you make it. It’s really nothing sugary but more a healthy, nutritious and guilt-free morning snack.
It’s not gluten-free but it’s vegan. Some have asked me if you can use almond or coconut flour in the recipe but no, it won’t work properly. You can probably use a gluten-free blend though. If you try I would be curious to know how it turned out.
Banana Oat Breakfast Cake
Vegan oatmeal cake made with oats, kamut flour, banana, flax seeds, coconut oil, maple syrup and cinnamon. It’s moist, nutritious and not very sweet – perfect for a healthy morning snack.
- 2 tablespoons flax seed, ground (+ 1/3 cup water)
- 1 cup mashed bananas
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract1 cup quick cooking oats
- 1 cup kamut or spelt flour
- 1/3 cup coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon unrefined salt
- ½ cup chopped walnuts or dark chocolate chips (optional)
Preheat oven to 350F.
In a small bowl, whisk ground flax seeds with water with a fork or spoon and set aside.
In a medium mixing bowl, mash bananas. Add in maple syrup, coconut oil, lemon juice and vanilla and stir to combine.
In a large mixing bowl, whisk together the oats, kamut flour, coconut sugar, cinnamon, baking soda and salt, and walnuts or chocolate chips if using.
Add flaxseed mixture to the wet ingredients and stir to combine.
Add wet to dry and stir again to combine.
Pour batter into a rectangular baking dish (about 8 x 13) and bake in the oven until a toothpick comes out clean, about 35 to 40 minutes.
Rolled oats can be used if that’s what you have.