I’m not sure where I got the idea for this simple breakfast, but I’m happy I came up with something a little different to look forward too when going to sleep the night before. I don’t know about you, but I have this thing where I can’t wait to eat breakfast again the next morning. It’s really my favorite meal of the day and it’s nice to play around in the kitchen and cook up new things like these yummy banana and oatmeal oven cakes.
These cakes can be made with leftover oatmeal or with raw rolled oats like I’ve done in the recipe below. The texture of these can be manipulated to your liking depending on what you add to the mix and believe me, there are A LOT of options to play with here.
How to Make Banana Oatmeal Oven Cakes
For the super basic recipe, all you need is:
To bump things up a bit and make these more interesting you’ll need:
This will make about six 3 inch oven cakes.
The list goes on and on! You can throw anything you have on hand in oven cakes and they will turn out great!
Loving Preparation – Banana and Oatmeal Oven Cakes
- Begin by tossing all of the ingredients into a high-speed blender. Preferably one with a tamper like this one.
- Blend the ingredients until you reach the desired consistency (I like mine almost smooth) and pour onto a baking sheet lined with parchment paper into six little circles that are about 3 inches around.
- Bake at 375 degrees for 10 minutes. Do you smell the wonderful bananas?? The aroma really reminds me of banana bread.
- Meanwhile, prepare the toppings.
My favorites include:
These banana and oatmeal oven cakes will “stick to your ribs” so they’re perfect to have for breakfast before a long day at work or school. Plus, they taste great and are so easy to customize for the whole family.
Have you ever made banana pancakes like this before? Please share in the comments!
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