Cranberry Stuffed Oatmeal Breakfast Cake
If you have leftover cranberry sauce, or simply a lot of jam around, you need to try this cranberry stuffed oatmeal breakfast cake! It's not your average cake - filled with banana for sweetness, gluten free oat flour, chia seed, cinnamon and of course - cranberry sauce! You'll love waking up to this easy breakfast cake you can prep ahead and enjoy later in the week.
Ingredients
- 1 banana, mashed
- 1/3 cup almond milk, I used homemade almond milk
- 1 tsp vanilla extract
- 2 egg
- 2/3 cup oat flour
- 1/2 tsp baking powder
- 2 tbsp chia seed
- 1.5 tsp cinnamon
- 1/8 tsp sea salt
- 3 tbsp cranberry sauce
Instructions
- Preheat oven to 350 degrees F. Coat 2 oven safe ramekins with avocado oil.
- Mash together the banana, milk, vanilla and egg. Add the oats, baking powder, chia seed, cinnamon and sea salt in to the bowl and stir until combined with the wet ingredients.
- Pour half the batter into the ramekins. Add the cranberry sauce between them. Top with remaining batter. Depending on the size of your ramekins, they may be very fully!
- Bake for 23-25 minutes, until the breakfast cakes are set and fully cooked through.
Nutrition
Calories: 385kcal, Carbohydrates: 56g, Protein: 14g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 385mg, Potassium: 485mg, Fiber: 9g, Sugar: 17g, Vitamin A: 296IU, Vitamin C: 6mg, Calcium: 250mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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