Baked Oat Flour Blueberry Breakfast Cake
Ingredients
- 120ml oat flour (approximately 60g rolled oats)
- 1 banana
- 1 tbsp peanut butter
- 1 tbsp chia seeds
- 1/2 tsp Cinnamon
- 1/4 tsp Cardamom
- Pinch of salt
- 1 tsp baking powder
- 150ml oat milk
- Blueberries
Filling
- 2 tbsp vegan cream cheese
- 1/2 tbsp peanut butter (or use vegan lemon curd or lemon juice)
- Stevia, sugar, or agave syrup
- A little oat milk or oat cream to thin it out
Preparation
In a mixer, blend together the banana, peanut butter, chia seeds, cinnamon, cardamom, salt, and oat milk until smooth.
Preheat the oven to 180°C (350°F).
Grease a baking form and fill it about 1/3 to 1/2 of the way with the blended mixture.
Add a layer of blueberries on top of the mixture in the baking form.
In a separate bowl, mix together the vegan cream cheese, peanut butter (or lemon curd/lemon juice), and sweetener of choice until well combined and slightly thinned out with oat milk or oat cream.
Spoon 2 dollops of the filling mixture into the center of the baking form over the blueberries.
Cover the filling with more of the oat mixture from step 3.
Add additional blueberries on top.
Bake in the preheated oven for 18-20 minutes until the top is golden and the cake is set.
Allow the cake to cool slightly before serving.
