Blueberry Peanut Butter Oak Cake
We had a few things to celebrate last night, so we put together a special dinner, pulled out some sparkling rosé and enjoyed some family time by the fire table outside. I was torn about dessert — I didn’t want anything too fussy or decadent but none of my standbys were calling to me. So I decided to experiment. Taking an “oat cake for breakfast” concept, I changed up the ingredients, and turned it into a four-servings no left-overs exclamation point for the meal.
When it came time for dessert, I mentioned, almost apologetically, that it’s sugar free and offered up ice cream as a topper. No one took me up on the sweetener option. After gobbling it up, all reported it having just the right amount of sweetness.
That’s how I knew this is a keeper for the blog. Hope you find the perfect occasion to enjoy this one.
- One mashed banana
- 2 Tbsp. natural peanut butter
- 1/2 C. oat flour
- 1/2 C. rolled oats
- 1 1/2 tsp. baking powder
- 1 C. unsweetened vanilla almond milk
- Approx. 1/3 C. blueberries
- Spray a small oven proof dish (mine is about 6″ x 6″ square) with coconut oil and preheat oven to 400 F.
- Mash banana in a medium sized bowl and stir in peanut butter until smooth.
- Stir in dry ingredients, then add almond milk, stirring until wet and dry ingredients are fully incorporated.
- Pour the mixture into the oven safe dish, sprinkle blueberries over top, and bake 20-23 minutes.
One quarter of this yummy cake is 192 calories — not bad for dessert or breakfast. Unlike the rest of my family, I added a dollop of fat free Greek yogurt mixed with 1 tsp. of maple syrup over top and some sliced strawberries as a finishing touch.