After the apple and blueberry porridge cake, the desire to vary breakfast by preparing recipes that combine health and taste is growing stronger! Recently, I realized there’s a delicious and satisfying way to start the day without feeling guilty! For those like me who want to limit energy intake and maintain their ideal weight without blood sugar spikes, this porridge cake is the perfect solution! It is indeed a preparation that fits well into a controlled diet! It contains no butter, eggs, flour, and sugar, and it’s also gluten-free, because oats are naturally free of it, can you believe it? Yet it’s so good! This cake also has the virtue of containing only the natural sugars of fruit, the nutrients of a noble cereal like oats rich in fiber, vegetable proteins, beta-glucans, and vitamins, capable of regulating cholesterol, blood sugar, and intestinal well-being, and the energizing qualities of chocolate, known for improving mood and much more! And then it’s also quick, made with only 4 ingredients. No electric beaters needed, just a bowl and a fork, because simplicity is the key here! It will be the perfect dessert to start the day in a healthy and balanced way or a delicious snack for your kids instead of the usual industrial snacks full of additives and preservatives with an endless list of ingredients! Try it too, it will be a hit!
If you like to vary and care about what you eat from the first meal of the day, try these fantastic alternatives too:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: pan 10×6 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 2 bananas (ripe)
- 1 1/4 cups whole grain oatmeal flakes
- 1/2 cup oat milk
- 1.76 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 a fork.
Work until you get a smooth and creamy mixture.
Add the oat flakes and the milk.
On a cutting board, finely chop the dark chocolate with a knife.
Add it to the mixture and complete, if you like, with chopped walnuts.
Mix until all the ingredients are combined.
Transfer the mixture to a baking dish lined with parchment paper and level it. Put it in a preheated oven at 350°F for 20′.
Remove from the oven and let it cool slightly before cutting into squares.
And voilà… the banana and chocolate porridge cake is ready to be enjoyed!
Bon Appétit from La Cucina di FeFé!
You can garnish, if you like, with a drizzle of peanut butter or tahini.
Storage
👉 The banana and chocolate porridge cake keeps at room temperature for up to 1-2 days, otherwise, I recommend keeping it in the fridge, especially in summer, due to the chocolate.
Tips, notes, variations, and suggestions
🟣You can replace oats both in flakes and milk with spelt or barley, also suitable for this type of preparation. Moreover, if you don’t like dark chocolate, you can replace it with milk chocolate or white chocolate. Of course, walnuts can be omitted or replaced with other nuts of your choice.
🟣Once cold, you can serve the cake in squares and garnish with a drizzle of peanut butter or sesame cream or simply sprinkle with powdered sugar.
