Name: Breakfast Snack Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups rolled oats; 1/2 cup whole wheat flour; 1/2 cup all purpose flour; 2 tsp cinnamon; ½ tsp salt; 1 ½ tsp baking powder; 1 cups toasted chopped nuts; 1 ½ cups milk; 1 tsp vanilla; ½ cup honey or maple syrup; 2 tbsp unsalted nut butter, such as almond, peanut, or cashew; 3 ripe bananas (about 1 lb total), mashed; 1/2 cup unsweetened shredded coconut

1

In a large bowl, whisk together oats, both flours, cinnamon, salt, and baking powder.

2

In a medium bowl, whisk together the milk, vanilla, and honey until dissolved. Stir in the nut butter and mashed bananas until combined.

3

Pour the wet ingredients into the dry, and stir until just combined (there should be a few streaks of flour in the batter). Spray a Suvie pan with cooking spray and line the interior of the pan with parchment paper, allowing parchment to extend above the sides of the pan.

4

Pour the batter into the pan, and spread evenly with a spatula. Sprinkle the top of the batter with nuts and coconut, pressing gently so that they adhere to the surface.

5

Cover pan with foil and transfer to the bottom zone of Suvie, input settings, and cook now or schedule. Remove foil when 5 minutes remain.

6

Cook at 350°F for 1 hour (for Suvie 2.0, Bake at 375°F)

7

Once the cake is done cooking, remove the pan from your Suvie. Allow to cool for 10 minutes in the pan, then remove the cake by lifting the parchment from the pan.

8

Transfer to a cutting board and cut into slices. Store leftovers in the fridge for up to 5 days.

Breakfast Snack Cake

Ingredients

13 Ingredients

Instructions

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