Banana Bread Oak Cake

This delicious baked oat dish makes plenty for two people at 372 calories. So pile on some yummy toppings if you’re sharing or hog it to yourself as a non-guilty pleasure breakfast.

This breakfast checks all the boxes: easy, fast, nutritious, gluten free, low sugar, vegan…need I go on? When it comes out of the oven, you’ll find it’s crunchy on the outside and moist on the inside (like a cookie). And it’s so low-calorie, you can embellish it with all your favorite toppings – pile on more fruit, yogurt, maple syrup, milk of choice, or turn it into a peanut butter cup breakfast with peanut butter drizzle and chocolate chips.

The original recipe is by @wakeupandkale on Instagram. I switched out vanilla protein powder for peanut powder, used unsweetened vanilla almond milk instead of regular almond milk, and opted to leave out the 1/2 tbsp. of sweetener. (It was plenty sweet for me,with the banana.)

Use the original recipe, try my tweaks or experiment. Let me know if you come up with something interesting.


  • 1/2 c. rolled oats (or oat flour)
  • 1 tsp. ground flax
  • 1 tbsp. powdered peanut butter
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • pinch of salt
  • 1/2 c. unsweetened vanilla almond milk
  • 1/2 small banana


  • 1 tbsp. chopped walnuts
  • 1/2 tbsp. drizzled almond butter


  1. Blend oats in a high speed food processor until a flour forms (or use oat flour and skip this step). Add all ingredients except walnuts and blend into a smooth batter.
  2. Pour into a small, lightly greased baking dish (I used a 6″ x 6″ dish) and top with walnuts. Bake at 375F for 20-25 minutes until puffed up and slightly golden.
  3. Drizzle with almond butter and maybe a splash of almond milk.

Have fun with extra toppings or not!

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