Banana Oatmeal Cake with Berries |Cooking With Amanda

Banana oatmeal cake with berries for breakfast anyone?

Yeah, the title of "cake" is maybe a little misleading. It's probably not really a cake, but it looked like a cake. And I couldn't really call it oatmeal bars when it's cut in wedges. Could I?

So I didn't really know what else to call this. Plus, it's always kind of fun when you can have cake for breakfast. It's not a decadent chocolate cake or anything, but then, would you really want that for breakfast?

I love my chocolate and all, but even I would draw the line there. Unless it's brunch. I don't really have an issue with chocolate for dessert after brunch. Why is that? It feels weird to have dessert for breakfast - unless it's after brunch, or in the form of a pastry.

Banana Oatmeal Cake with Berries Picture

If you just sat down with a piece of chocolate cake for breakfast with your coffee, it would be weird. But a chocolate croissant? Totally fine.

Am I the only one that finds that strange? I'm okay with it - I'll have a chocolate pastry any day, but it's still kind of bizarre.

Anyhow. Got a little off track there.

Oatmeal cake. That's what we're here to talk about today. Banana oatmeal cake with berries. And even if it's not really cake, it's pretty fantastic. It's a healthy baked oatmeal "cake" filled with bananas and raspberries and drizzled with a vanilla glaze. Served warm the glaze soaks into the cake and makes for a wonderful baked oatmeal treat for breakfast.

I'm not a giant fan of oatmeal in the "regular bowl of oatmeal" form, but this kind of oatmeal I quite like. It's hearty and filling and just sweet enough to feel like a treat, even though it's definitely healthy enough to be breakfast.

Plus, it's easy to make and the whole family will love it.

And who doesn't like cake for breakfast?

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Banana Oatmeal Cake with Berries Recipe

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Ingredients

1 cup old fashioned rolled oats
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup raspberries, frozen and unthawed, or fresh
2 bananas
1/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup milk

For the Glaze:

1 tablespoon butter
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
1/2-1 tablespoon milk

Directions

Preheat the oven to 350°F. Lightly spray a 9-inch circle cake pan, or an 8x8 inch baking dish with non-stick spray and set aside.
In a large bowl, whisk together the oats, flour, baking powder, cinnamon and salt. Add the raspberries and toss to coat them in the flour mixture.
In another bowl, mash the bananas and whisk them together with the brown sugar, egg, vanilla and milk until smooth.
Add this mixture to the dry ingredients and stir to combine.
Spread the batter in the prepared baking dish and bake for 30-35 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.
Allow to cool for 5-10 minutes. While the cake cools, prepare the glaze.

For the Glaze:

Melt the butter in a small saucepan over medium heat and whisk in the powdered sugar.
Remove from the heat and whisk in the vanilla and milk until smooth.
Drizzle the glaze over the cake and serve warm.