Okay people, here’s the deal: these are so easy to make that it’s almost embarrassing and they serve as a delicious, healthy snack or breakfast companion. Chased down with a Greek yogurt on your way to a morning workout? Stop. I can’t. At only 100 calories and loaded with protein and fiber, what is there to talk about?
Except for the Vitamix blender.
I actually have a lot to say about this. When my husband and I got married a little over a year ago I really, really wanted to register for a Vitamix blender (in addition to registering for a golf cart and a safari in Africa, also vetoed), but he told me that in no world we live in together will a $700 blender ever be a part of our reality. For those of you who know my generous husband, this is actually kind of funny. He has been known to spend a lot more on things that are a lot less practical (anyone who has seen or, more likely, heard his car will know this to be true). But being the expert online researcher that he is, true to form he found a blender that was reviewed every bit as well as the Vitamix, at fraction of the cost, and that’s the one I used for this recipe. Still, while I found it worked well, if I must be honest here (and I must), I also found myself wondering if the Vitamix would have worked even better. I know this sounds ridiculous. I am totally the girl wearing fake UGGs and resenting every second of it.
But let’s do this, Vitamix…or not.
You are going to need a large, ripe banana, 1 tablespoon flax seed, 1 cup of rolled oats, 1/4 cup vanilla almond milk ( I accidentally bought regular so added a few dashes of vanilla extract), a heap of almond butter, and a dash of kosher salt and cinnamon each. Reminder, I am not scared of generic brands and damn it Trader Joe’s needs to sponsor me.
Blend all ingredients well. I actually tried to double the recipe (the original only makes about six oat cakes) and I don’t think I would do that again- my blender seemed sad and mad. The Vitamix might have embraced the challenge with more gusto. Regardless, it’s easy enough to just do it twice in a row.
Spoon the mixture onto a baking sheet in dollops with parchment paper and bake at 375 for about 10-15 minutes, until they start to brown very lightly on top.
Serve with a dash of butter or jam. YUM.
I’d like to thank my bestie, Kathryn Delaney, and her sister, Jess, for sharing this recipe with me.
Banana Oat Cakes:
1 cup rolled oats
1 large ripe banana
1 TBS flax seed
1 heaping spoon almond butter
1/4 cup-ish (give or take) vanilla almond milk
1 dash cinnamon
1 dash kosher salt
Optional: Nuts or berries
Process in a substantial blender. Scoop onto parchment paper lined baking sheet (this should make about six oat cakes) and bake at 375 for 10-15 minutes or until lightly browned. Serve with a little butter or jam. NBD.