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: