Lemon Blueberry Chia Poppy Seed Oat Cake
This zesty breakfast cake combines oat flour, lemony goodness and the crunch of poppy seeds. With the added bonus of omega-3 rich chia seeds and the convenience of meal prep, it's a great vegan and gluten-free breakfast option!
Ingredients
- 2 ¼ cups oat flour
- 2 teaspoon baking powder
- 3 tablespoon chia seeds
- 1 ½ tablespoon poppy seeds
- 1 ½ cup non dairy milk I used almond, can use soy if nut-free
- 3 ripe bananas mashed
- 1 lemon juiced
- zest of 2 lemons
- ⅓ cup maple syrup
- 2 teaspoon vanilla
- 1 cup blueberries + more on top
Instructions
- Preheat oven to 350F
- Pour all ingredients in a 9X13 baking dish (or equivalent), mix, and let the mixture sit for 10 minutes
- Bake for 35-40 minutes. Let it cool then enjoy!