This simple-to-assemble vegan oat and blueberry breakfast cake makes a satisfying and deliciously sweet breakfast treat any day of the week. With a minimum of ingredients that pack a lot of flavor, you can bake this the night before and wake up to this lovely breakfast cake that goes well with coffee, tea, or plant-based milk.
Bonus: It doubles as a filling afternoon snack cake or wholesome any time dessert. Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © 2015 Laura Theodore. Reprinted by permission.
Tune in for Laura’s vegan television show, Jazzy Vegetarian, airing nationally on many public television channels (check local listings). Visit Laura at Jazzy Vegetarian.
Laura Theodore’s Vegan-Ease is available wherever books are sold
Oat and Blueberry Breakfast Cake
This simple-to-assemble vegan oat and blueberry breakfast cake makes a satisfying and deliciously sweet breakfast treat.
Ingredients
- 3 medium bananas
- 1/3 cup maple syrup
- 2 cups rolled oats
- 1/2 cup raisins
- 1/4 cup toasted or raw wheat germ
- 1/2 cup blueberry preserves (see note)
- 1/3 cup chopped walnuts
Instructions
- Preheat the oven to 375º F. Line the bottom of a 9-inch round cake pan with unbleached parchment paper.
- Put the bananas and maple syrup in a large bowl and mash into a chunky purée using a potato masher or large fork. Add the oats, raisins and wheat germ; stir thoroughly to combine.
- Spread half of the oat mixture in an even layer in the prepared pan. Spread the blueberry preserves in an even layer over the oat mixture.
- Sprinkle the chopped walnuts evenly over the preserves.
- Spread the remaining oat mixture in an even layer over the walnuts and preserves. Bake for 30 to 32 minutes, until slightly golden.
- Put the pan on a wire rack and loosen the sides of the cake with a knife. Let cool 15 to 20 minutes (see note). After cooling the cake, invert it onto a wire rack and gently peel off the parchment paper. Carefully flip the cake, topside up, onto a decorative platter for serving.
- Cut into 6 wedges to serve.
Notes
You may use apricot, blueberry or strawberry preserves in place of the raspberry variety.
After cooling the cake, invert it onto a wire rack and gently peel off the parchment paper. Carefully flip the cake, topside up, onto a decorative platter for serving.
Stored in an airtight container in the refrigerator, leftover cake will keep for 3 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 329Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 65mgCarbohydrates: 35gFiber: 6gSugar: 35gProtein: 7g
Nutrition data is always an estimate depending on program used to calculate and exact products used.
If you like this oat treat by Laura Theodore, you might also enjoy …
Easy Vegan Oatmeal-Raisin Cookies
See lots more delicious and easy recipes for breakfast & brunch.
it’s a delicious treat, and when you have company – a true crowd pleaser!
Laura Theodore’s recipes never disappoint.
Very true! And she’s a great person and musician besides.
Thank you so very much Carol! I truly appreciate the kind words and I am so happy you like the Blueberry “Cake” recipe! You have brightened my day. Be Well, Laura
This is a very nice breakfast cake. If it is made in a 9X9 in square baking pan, it is easier to cut into squares. The leftover squares can be wrapped and frozen. They are ready for breakfast or snack to go. Thank you for your creative vegan recipes!
Thank you for your comment, Susan! Props to Laura Theodore (aka “The Jazzy Vegetarian”), who contributed this recipe. Her recipes are always simple to make and very tasty!