Blueberry Peanut Butter Oak Cake

Dessert or breakfast, you choose, but either way this oat cake is satisfying, sugar free and delicious!

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.

Ingredients

  • 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

Directions

  1. Spray a small oven proof dish (mine is about 6″ x 6″ square) with coconut oil and preheat oven to 400 F.
  2. Mash banana in a medium sized bowl and stir in peanut butter until smooth.
  3. Stir in dry ingredients, then add almond milk, stirring until wet and dry ingredients are fully incorporated.
  4. 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.

This just the right size dessert is fast, sugar free, gluten free and delicious.

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