Oatmeal Breakfast Cake
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Bananas (mashed)
- 2 Eggs
- 125 ml Maple syrup
- 200 g Almond butter
- 2 tsp Vanilla extract
- 1 tsp Cinnamon
- 0.5 tsp Ground ginger
- 1 tsp Baking powder ((use certified gluten free baking powder to ensure this recipe is gluten free))
- 100 g Dark chocolate chips (for the mixture)
- 30 g Dark chocolate chips (for the topping)
- 200 g Oats ((use certified gluten free oats to ensure this recipe is gluten free))
Method
- Preheat your oven to 180ยฐC/160ยฐC(fan)/350ยฐF/Gas 4. Line a 10x8 baking tray with parchment paper (baking paper)
- In a large bowl, mix together 2 Bananas, 2 Eggs, 125 ml Maple syrup, 200 g Almond butter and 2 tsp Vanilla extract.
- Stir in 1 tsp Cinnamon, 0.5 tsp Ground ginger, 1 tsp of Baking powder, 100 g Dark chocolate chips and 200 g Oats and mix well.
- Pour the batter into the lined tin and sprinkle 30 g Dark chocolate chips on top.
- Put into the oven and bake for 25 minutes. Cool completely before slicing and serving.