Kids are EN FUEGO lately! Breakfast hour here consists of a lot of utensil throwing, plate banging, liquid spilling, food flinging and loud screaming so I need pre-made food I can heat up and serve FAST before they destroy the house. Wait… they do that anyways, they’re 2 and 4. Did I mention they’re super picky lately too? Yeah. Yep.
Did they like this, you ask? YES!!! And I quite enjoyed my warm oatmeal right along with them. Cold oatmeal is not as tasty so this was a real treat all around! Just think, you could cut it, heat it and serve it in like 2 minutes AND you might actually have a moment to enjoy a cup of coffee or maybe even get in a hot meal!! Ponder that thought for a second.
This is perfect for school lunches or snacks too!
PLUS they really think this is cake! (Toddler trickery! Bwah ha ha ha!!!)
- 3/4 cup hot water
- 1/4 cup ground flaxseed
- 8-10 Medjool dates, pitted (chop and soak if you don’t have a high-speed blender)
- 2 tsps vanilla
- 1 cup unsweetened applesauce (3 medium sized soft bananas work too! Heck try pineapple!)
- 2 1/2 cups grated zucchini (broccoli works too, just food processor pulse it in tiny bits first!)
- 2 1/2 cups grated carrot
- 1 large apple, chopped
- 3 1/2 cups rolled oats, ground into oat flour
- 4 tsps baking powder
- 1 Tbsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup chopped walnuts or pumpkin seeds (optional)
- 1/2 cup raisins would be a nice addition too! You could go for an apple cinnamon raisin thing!?
- Preheat oven to 350 degrees.
- In a small cup, add water and ground flaxseed, stirring with a fork. Let it sit for 5 minutes, until mixture thickens.
- Blend dates, flaxseed mixture, vanilla and applesauce until smooth, adding a little water if necessary. Pour into large mixing bowl.
- Add in zucchini (or broccoli), carrot, and apple and stir until combined.
- In separate bowl, combine oat flour, baking powder, cinnamon, and salt.
- Mix dry ingredients to wet, and stir to combine.
- Pour into 9” x 13” pan, spread evenly and sprinkle with walnuts or pumpkin seeds. (Again, optional!) You can also mix the nuts/seeds in with the batter.
- Bake 30-40 minutes or until toothpick comes out clean when stuck in the middle. I like my cake a little gooey (kids do too!) so I stopped at 35 minutes but you be the judge.
Tags: gluten-free, healthy breakfast cake, Plant-based, plant-strong, vegan breakfast cake, veggie cake