4-Ingredient Porridge Cake: The Fit Breakfast Without Eggs, Butter or Sugar
After the apple and blueberry porridge cake, my search for the perfect fit breakfast continues! I discovered you can start the day with an indulgent, satisfying sweet and, above all, without guilt.
This banana and chocolate porridge cake is the definitive solution for those who want to keep their ideal weight and avoid blood sugar spikes without giving up pleasure. It’s a “magical” recipe:
Flourless and Gluten Free: oats are a noble cereal, naturally gluten-free and very high in fiber.
Without Eggs, Butter or Added Sugars: it relies only on the natural sweetness of the fruit.
Heart Friendly: thanks to the beta-glucans in oats that help regulate cholesterol and blood sugar.
Pure Energy: with a touch of chocolate that improves mood and gives a boost!
Forget electric whisks and long preparations: you’ll only need a bowl and a fork.
It will also be the ideal snack for children, a wholesome alternative to industrial snacks full of additives. Try it yourself — it will disappear quickly!
If you like variety and pay attention to what you eat from the first meal of the day, try these fantastic alternatives:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: pan 10 x 6 in (25 x 15 cm)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
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- 2 bananas (ripe)
- 1 cup whole rolled oats
- 1/2 cup oat milk
- 1.8 oz 85% dark chocolate
- 1 oz walnuts (optional)
Tools
- 1 Bowl
- 1 Fork
- 1 Knife
- 1 Cutting board
- 1 Baking dish
- 1 Parchment paper
Steps
In a large bowl, mash the ripe bananas with the help of a fork.
Work until you obtain a soft and creamy mixture.
Add the rolled oats and oat milk.
On a cutting board, finely chop the dark chocolate with a knife.
Add it to the mixture and finish, if you like, with chopped walnut halves as well.
Stir until all the ingredients are combined.
Transfer the mixture into a parchment-lined baking dish and level it. Put in a preheated oven at 356°F for 20 minutes.
Remove from the oven and let cool slightly before cutting into squares.
And voila… the banana and chocolate porridge cake is ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
You can garnish, if desired, with a drizzle of peanut butter or tahini.
Storage
👉 The banana and chocolate porridge cake can be kept at room temperature for a maximum of 1-2 days; otherwise I recommend storing it in the fridge, especially in summer because of the chocolate.
Tips, notes, variations and suggestions
🟣You can substitute the oats (both the flakes and the plant milk) with spelt or barley, which are also suitable for this type of preparation. Additionally, if you don’t like the taste of dark chocolate, it is possible to replace it with milk chocolate or white chocolate. Of course, the walnuts can be omitted or swapped for another nut of your choice.
🟣 Once cold, you can serve the cake in squares and garnish with a drizzle of peanut butter or tahini, or dust with simple powdered sugar.
