Vegan breakfast oat cakes

This convenient breakfast is high in fibre and B vitamins, both nutrients helping to support a healthy skin. Steel cut oats are made from the centre portion of the oat grain and are therefore, more whole grain and nutritious than rolled oats. Gluten contamination may occur during processing so if you are sensitive, you need to make sure you source the gluten-free option.

These are a great ‘on-the run’ breakfast or snack and the steel cut oats give a ‘nuttier’ texture. You could substitute for rolled oats if you prefer but don’t pre-soak them and add one more mashed banana to the mixture.



1 1/2 cups steel cut oats, soaked overnight or at least 2 hours in 1 1/2 cups of water
2 cups coconut thread
1/2 teaspoon salt
3/4   cups coarsely chopped almonds or hazlenuts or pecans
1/2 cup dried cranberries
2 very ripe bananas, mashed well
1/4  cup coconut oil, melted
2 tablespoons of raw honey, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon of coconut sugar

Preheat oven to 150°C.

Drain and rinse your steel cut oats through a sieve. We pre-soak them so that they are faster cooking and not too crunchy.

Combine all of the ingredients in a large bowl and mix very well. Place large tablespoonfuls on to a baking tray lined with baking paper. We used a spring release ice cream scoop and 3/4 filled it with the mixture, squishing it down so that it packs into the scoop and retains its shape when released on to the baking paper. You could also roll into balls and then flatten slightly with a fork. The mixture is quite wet so be prepared for messy hands!

Bake in the oven for 15-20 minutes until golden brown. Cool.

Makes about 16 cakes that you can store in an air tight container.



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