Blueberry ‘Oatmeal’ Breakfast Cake
Recipe by: Megan Olson
Have cake for breakfast with this grain-free “oatmeal” cake bursting with sweet blueberries.
8x8” baking pan
Parchment paper
Standing mixer
Ingredients
2 eggs, large
2 bananas, ripe
2 T honey
1 t pure vanilla extract
¼ t sea salt
1 ¼ cups almond flour
¼ cup unsweetened coconut flakes + 2 T more for topping
2 T coconut oil, melted
⅔ cup wild frozen blueberries, thawed and drained
Instructions
- Preheat the oven to 350°F. Line a baking pan with parchment paper. Combine eggs, bananas, honey, vanilla and salt in a standing mixer until smooth. Add the almond flour, ¼ cup coconut flakes, and melted coconut oil, and mix until just combined.
- Gently fold the blueberries into the batter with a spatula, then transfer to the prepared baking pan and spread into an even layer. Sprinkle more coconut flakes over the top.
- Bake for 40 minutes, or until the cake is golden brown and a toothpick can be inserted in the center clean.
- Remove from the oven and let the cake sit in the pan for 5 minutes before removing. Slice and enjoy!