This oatmeal "cake" is perfect for when you need a quick breakfast or snack, or to satisfy a dessert craving in a nutritious way!
1 ripe medium or large banana, mashed
1/2 cup quick-cooking oats
1-2 Tbsp. brown sugar (you can omit this entirely or also replace with Splenda or Stevia)
1 tsp. cinnamon
1/4 cup blueberries (fresh or frozen)
1 tsp. of vanilla extract
Optional: 1 Tbsp. flaked coconut, or 1 Tbsp. cocoa powder for a chocolate banana cake
Mash the banana. Combine all ingredients except for the blueberries in a medium bowl. Then, gently fold in the blueberries.
Spray a clean serving bowl with cooking spray and put the batter into it. I used a very shallow large bowl that was more like a plate so that my cake would be flatter.
Microwave for 3.5-4.5 minutes. You will know when it's done because it will not look "wet" anymore and it may have some holes on the surface. After microwaving, allow the cake to rest for a couple of minutes. Eat in the bowl or slide it out and onto a plate, or take it as a to-go snack.
You can top this cake with more blueberries, syrup, agave, nut butter, or just eat it as is! You can also make this without the blueberries and just add in whatever baking spices you'd like - I think pumpkin pie spice would be delicious! Or add in a couple Tbsp. of chocolate chips and have a chocolate chip banana cake!
*Recipe from Love Veggies and Yoga