Easy Fruit and Oat Breakfast Cake

This all-season fruit and oat breakfast cake is easy to prepare, and ideal to make the evening before you want to serve it. Allow it to cool down before refrigerating for the night. In the morning, cut whatever portion you need into wedges or squares, pop into the toaster oven or microwave briefly, and you’ve got a tasty, wholesome grab-and-go breakfast.

Though it’s fantastic for breakfast, there’s no reason why you can’t enjoy this dairy-free, egg-free cake (with a base of oats, banana, and peanut butter) as an afternoon pick-me-up. Depending on the season, there are all kinds of ways to vary it:

Fruit options

In fall and winter, apple and pear are especially good (you can use one or combine some of each). In the summer or the transitional time between summer and fall, use sweet in-season strawberries, blueberries or other berries, peaches, nectarines, or apricots. In the case of blueberries or other small berries, no slicing is required.

Preserves options

The fruit layer of this cake is melded together to give it a yum factor. It’s nice to use a variety of preserves that’s similar fruit to the fresh fruit being used.

For example, strawberry jam with strawberries, peach or apricot jam with stone fruit. With apples or pears, apples or pear butter don’t quite do the trick, so with those, I’d suggest apricot or peach preserves.

Recipe is from Vegan on a Budget by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com. 

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Yield: 8

Easy Oat-Based Fruity Breakfast Cake

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It’s ideal to make this easy all-season fruity breakfast cake the evening before you want to serve it. 

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

Bottom layer

• 1 medium banana, mashed
• 1/2 cup peanut butter
• 1/4 cup plant-based milk
• 1 1/2 cup quick-cooking oats (oatmeal)
• 1/2 teaspoon cinnamon

Fruit layer

• 2 heaping cups fresh fruit of your choice (see options in Notes)
• 1/2 cup fruit preserves (see options in Notes)

Topping

• 1/2 cup quick-cooking oats (oatmeal)
• 1/4 cup raisins or dried cranberries
• 1/4 cup sunflower or pumpkin seeds, or finely chopped nuts

Instructions

1. Preheat the oven to 375º F.
2. In a medium mixing bowl, mash the banana. Add the peanut butter, plant-based milk, oats, and cinnamon. Work together until completely blended.
3. Transfer the oat mixture to a lightly oiled 8-inch square or round cake pan and pat in evenly.
4. In the same bowl, combine the fruit and preserves and stir until combined. Spread evenly over the oat mixture in the pan.
5. Sprinkle the top evenly with the additional oats, followed by the raisins and seeds. 
6. Bake for 30 minutes, then allow to stand at room temperature until completely cooled. If storing overnight to have for breakfast, cover the pan with foil, a lid, or a plate before refrigerating. 
7. To serve, cut into 8 wedges or 8 bars.

Notes

Fruit options: In fall and winter, apple and pear are especially good (you can use one or combine some of each). In the summer or the transitional time between summer and fall, use sweet in-season strawberries, blueberries or other berries, peaches, nectarines, or apricots. In the case of blueberries or other small berries, no slicing is required.

Preserves options: It’s nice to use a variety of preserves that’s similar fruit to the fresh fruit being used. For example, strawberry jam with strawberries, peach or apricot jam with stone fruit. With apples or pears, apples or pear butter don’t quite do the trick, so with those, I’d suggest apricot or peach preserves.

See more wholesome vegan breakfast & brunch recipes.