Blueberry Almond Breakfast Cake
This is one of the new recipes coming out in our new Pregnancy Program. This program will have two-weeks of meal plans and real-food recipes for each trimester- keeping you mamas well-fueled. This Pregnancy Program is a must have nutrition-guide for every expecting woman - give it to yourself or a lucky lady you know.
I love this recipe to shake up the overnight-oats routine and for a hot, ready-made option on busy mornings. It’s naturally gluten free and packed with the nutrients mamas (and growing babies) need.
Make on batch-cook day to have a nourishing breakfast for you and your family all week long.
1 cup mashed banana (~2 small bananas)
1/4 tsp honey
1 tsp vanilla extract
1/2 cup unsweetened almond milk (sub any type of milk you have on hand)
2 cups rolled oats
1/2 cup almond flour (sub any type of flour you have on hand)
2 Tbsp chia seeds
1/4 cup toasted almond slivers or slices
1 tsp baking powder
2 cups blueberries (fresh or frozen)
healthy pinch of salt
Preheat oven to 350F and grease a baking dish with butter or coconut oil (I used 9"x9", but almost any size will work).
Combine wet ingredients in a large bowl - mashed banana + vanilla + milk + eggs and mix well.
Then add dry ingredients to the bowl (chia seeds + almonds + oats + flour + baking powder + berries). Stir all ingredients until well-combined.
Pour into casserole dish and bake for 35-40 minutes until knife inserted into the middle comes out clean and the edges are golden brown (cooking time will depend on the depth of your dish).
Enjoy warm with a healthy dollop of organic, plain Greek yogurt + an additional drizzle of honey or maple syrup.