Quick and Easy Wheat-Free and Sugar-Free Breakfast Oat Cakes
Seconds, Anyone? Still Warm From the Oven...
Lots of us are trying to moderate our carbohydrate intake, particularly flour and sugar. Oatmeal/porridge is highly recommended for breakfast, but my problem is eating it without adding loads of sweetener, usually brown sugar. I’ve seen baked oatmeal recipes which looked intriguing, but those, too usually have sugar as well as flour and fat.
Here’s something I came up with the day before yesterday when faced with bananas intended for banana bread but I didn’t want anything with either flour or sugar in it. I haven’t experimented with other variations, including leaving out the eggs, so if you give it a go, let me know what you did differently and how it turned out 
Wheat-Free and Sugar-Free Breakfast Oat Cakes
Oven 350F
Combine in mixing bowl:
- 2 ripe bananas, smashed
- 2 eggs, beaten
Add:
- 1 1/2 c old fashioned rolled oats
- 1/4 tsp salt (optional)
- 1/4 c raisins
- 1/4 c milk
Pour into a 9 x 9 or 8 x 8 lightly oiled or sprayed baking dish and bake for @25 minutes or until the center is firm to the touch. Cut into quarters. Keeps well for a day if wrapped and refrigerated, and reheats nicely in the microwave.
Options: pinch of nutmeg or cinnamon, other dried fruit, nuts, applesauce or chopped apples
You can also try it without eggs and see what happens. Your goal is a batter that is the consistency of milky oatmeal. The finished texture will vary widely depending on how much milk you add to the batter. This is one of those recipes that you can do by feel, throwing together whatever you have on hand or feel like eating–have fun with it!
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yuuuuummy! And smells so good cooking! Just throwing in a second batch of the morning because the guys grabbed all of the last one as they ran screaming out the door (late again)! TI can see this one becoming a family favorite!! Now I’m going to try your cornbread muffins, since the oven’s on – perfect way to spend a -40 day…if you can’t spend it south of the border with sand/sun/margarita, that is! (sorry-too much espresso=exclamation mark abuse)
Haha, hi Carrie! Just last week I made two BIG (9 x 13) pans of it because I had bananas going overripe on me. It keeps so well that it served as breakfast for me and my husband for over a week. I’ve done variations with canned crushed pineapple, too, and it works really well, and also with some chopped unpeeled apples. Do vary your spices to taste, have fun with it. You’ll know from practice how “wet” the batter needs to be to get the finished texture you and your family like best.
Just made my second batch & substituted 1/4 chopped almonds for the raisins to up the protein & cut sugar content. Even natural sugar from fruit is too much for some of us who deal with candida! Having mine with some ground flax seed & raw plain yogurt on top – yummmmy!
Any suggestions for substituting steel cut oats?
Any replacement for eggs
These sound good but was wondering if they turn out soft to eat. I am looking for breakfast options for my 14 month old son.