Have cake for breakfast with this grain-free “oatmeal” cake bursting with sweet blueberries!

Almond flour and shredded coconut give this cake a thick, grainy-like texture that resembles real oats without the grains. Plus, since it’s naturally sweetened with bananas, blueberries and honey, you won’t miss the processed sugar, either!

We recommend using a standing mixer to whip up this breakfast cake, but you can mix by hand as well. Just be sure not to overmix the batter, so it can rise into a light and fluffy cake!

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This recipe calls for frozen blueberries, since fresh blueberries will weigh the batter down. You can even freeze your own fresh blueberries, then thaw and drain them well before using.

Start by mixing eggs, bananas, honey, vanilla and salt together until smooth. Then, slowly add the almond flour, coconut flakes and coconut oil until just combined – be careful not to overmix! Gently fold in the blueberries, then transfer to a baking pan and top with more coconut flakes. Bake for 40 minutes.

Enjoy your blueberry “oatmeal” cake warm, topped with banana slices and a drizzle of raw honey or maple syrup.

Megan Olson

Blueberry ‘Oatmeal’ Breakfast Cake

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Total time:50 mins

Cook Time:40 mins 40 minutes

Prep Time: 10 mins 10 minutes

Serves:9

Blueberry ‘Oatmeal’ Breakfast Cake

Recipe by: Megan Olson

Have cake for breakfast with this grain-free “oatmeal” cake bursting with sweet blueberries.

Tools

• 8x8” baking pan
• Parchment paper
• Standing mixer

Ingredients

• 2 eggs, large
• 2 bananas, ripe
• 2 T honey
• 1 t pure vanilla extract
• ¼ t sea salt
• 1 ¼ cups almond flour
• ¼ cup unsweetened coconut flakes + 2 T more for topping
• 2 T coconut oil, melted
• 2/3 cup wild frozen blueberries, thawed and drained

Instructions

• Preheat the oven to 350°F. Line a baking pan with parchment paper.
• Combine eggs, bananas, honey, vanilla and salt in a standing mixer until smooth.
• Add the almond flour, ¼ cup coconut flakes, and melted coconut oil, and mix until just combined.
• Gently fold the blueberries into the batter with a spatula, then transfer to the prepared baking pan and spread into an even layer. Sprinkle more coconut flakes over the top.
• Bake for 40 minutes, or until the cake is golden brown and a toothpick can be inserted in the center clean.
• Remove from the oven and let the cake sit in the pan for 5 minutes before removing. Slice and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Raw honey (Bee Farms)
Almond flour (Bob’s Red Mill)
Cold pressed coconut oil (Viva Naturals)

(You’ll Also Love: Easy Low Carb Keto NOatmeal)