Fall is my favorite season, and I always look forward to the cozy meals and flavors this time of year brings! I made this breakfast cake last week, and it was so delicious! I enjoyed it for breakfast for several days, and I already can’t wait to make another one.
The combination of apples, bananas, cinnamon, and oats makes this cake naturally sweet, warm, and comforting. It’s also gluten-free, plant-based, and made with simple, wholesome ingredients, with no added sugar or oil.
The best part? It’s so easy to make! And when fall is over, you can swap the apples for berries, peaches, or other seasonal fruits.
I hope you enjoy it as much as I did. I had it for a few days this week and I’m still excited to make more! ❤️
Ingredients
- 2 cups organic gluten-free rolled oats
- ½ cup oat flour (gluten-free)
- 3 ripe bananas
- 1 cup freshly shredded apple
- 2 cups unsweetened almond milk or other plant-based milk
- 1 tsp cinnamon
- 1 tsp alcohol-free vanilla extract
- 1 tsp baking soda
- Optional: Pumpkin spice or cardamom for extra fall flavor
Directions
- Preheat oven to 375°F.
- In a pie dish or baking dish, mash the bananas until smooth.
- Add the plant-based milk and mix well.
- Add the remaining ingredients and stir until everything is combined.
- Bake for 35–40 minutes, or until golden brown and set.
- Allow to cool for 20–30 minutes before slicing and enjoying!
Perfect for making ahead and having a nourishing breakfast ready for busy mornings. 🍁
