This crumb cake is a great combination of protein, fruit and fiber. It is great in squares or as muffins for both a snack or breakfast. Also try adding sliced strawberries on top. The strawberries add both a beautiful color and flavor.
Oatmeal Crumb Cake
Servings
6 Servings
Ingredients
- 2 cups quick cooking oats
- 1/2 cup chopped walnuts
- 1 tablespoon baking powder
- 2 teaspoon cinnamon
- 1/8 cup dark chocolate chips optional
- 2 ripe bananas sliced
- 1/2 teaspoon salt
- 1 tablespoon chia seeds
- 2 tablespoons water
- 2 cups almond milk unsweetened
Instructions
- Spray an 8 by 8″, square pyrex (or a muffin tin with 12 spaces) or a loaf bread mold.
- Preheat the oven to 350.
- In a small bowl, pour the chia seeds and water. Allow to sit and set aside.
- In a medium bowl, combine all the dry ingredient and banana and chocolate chips and stir to combine.
- In a separate bowl, combine the wet ingredients and chia seed mixture, whisk together. Pour the dry mixture into the pyrex. Pour the wet ingredient mixture over the dry mixture, and be sure it covers the entire dry mixture.
- Place pyrex in the oven and bake for 35-40 minutes. Allow to cool completely so the mixture sets.
- Cut into squares. 2 squares is a breakfast, 1 is a snack.
I’m so happy you enjoyed! Whenever you are dealing with batters with no gluten flour they are handled differently so happy you were able to pull it off!
They can be left out, try it and let me know!
When I made this I feel that the nuts could be removed and not affect the dish other than in taste. But it is so nice and easy. Pouring the liquid ingredients over the dry without mixing it scared me at first but it turned out great! I did drizzle honey after it was baked to add some sweetness to it.
Could the nuts be left out or is it an important part of recipe.