Breakfast Oat Cake with Fresh Raspberries
Chef Devon Francis from the Williams Sonoma Test Kitchen loves making this throw-together recipe, which comes together in about 20 minutes. Just whirl the ingredients together in a food processor or blender, then bake. Loaded with rolled oats and topped with fresh raspberries, the “cake” makes a great snack or breakfast for your little ones—and for adults who are dashing out the door. The ripeness of your bananas will affect the sweetness of the bars, so adjust the maple syrup as desired, adding or omitting 1 to 2 Tbs. syrup.
Ingredients:
- Avocado oil or coconut oil for greasing
- 2 cups (6 1/4 oz./192 g) rolled oats, plus more for garnish (optional)
- 6 ripe bananas, peeled
- 1/4 cup (2 3/4 oz./85 g) maple syrup or date syrup, or as needed (see headnote)
- 2 Tbs. baking powder
- 2 tsp. kosher salt
- 2 tsp. Ceylon cinnamon
- 1 tsp. vanilla bean paste or vanilla extract
- 1 pint (8 oz./250 g) raspberries, lightly smashed
- Sunflower seeds for garnish (optional)
- Sunflower seed butter or other nut butter for serving (optional)
Directions:
Preheat an oven to 350°F (180°C). Spray a quarter sheet pan with avocado oil or grease with coconut oil.
In a food processor or blender, combine the oats, bananas, maple syrup, baking powder, salt, cinnamon and vanilla and blend until smooth, about 30 seconds.
Pour the batter into the prepared pan and use a spatula to spread it until smooth. Sprinkle the raspberries on top, pressing them down slightly. Garnish with some oats and sunflower seeds, if using.
Bake until the bars are set and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer the pan to a wire rack and let cool completely, about 20 minutes.
Cut into 12 bars or 16 squares, drizzle with the sunflower seed butter, if using, and serve. Makes 12 bars or 16 squares.
Williams Sonoma Test Kitchen
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