I love using oatmeal as flour for my baking needs (remember these cookies?!). My breakfast staple is oatmeal pancakes. However, I decided to step out of my box and make a sheet cake. Well, I was going to use the below recipe to make some pancakes, but wanted to see what would happen if I just lay it flat on a baking sheet. And look at that, I made a sheet cake. Who doesn't love cake for breakfast? I could eat cake with every meal. This breakfast dish is filled with so much fiber and iron. It is a must-try.

  • 1 cup gluten-free oatmeal
  • 1/2 cup quinoa
  • 1/2 cup almond flour
  • 4 flaxseed eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup homemade oat milk
  • 5 medjool dates
  • 2 bananas
  • Honey
  • Cinnamon

  • In a blender add 1/4 cup gluten-free oats, 2-3 cups of hot water, two dates, dash of cinnamon and honey, and blend
  • Place nut milk bag in a bowl and pour oat mixture into bag
  • Wait for mixture to cool and strain
  • Pour milk into a jar and keep refrigerated for 3-4 days

  • In a bowl, mix 4 tablespoons of grounded flaxseed with 12 tablespoons of water and let it sit until thick
  • Add bananas and desired amount of honey (I like it sweet so I pour in 1/3 cup or less), mash bananas, and mix with honey and flaxseed egg
  • In a blender, pour in oatmeal and quinoa, blend until a powder, open blender top and add almond flour, desired amount of cinnamon, baking soda, baking powder, and mix with a spatula
  • Pour dry mix into bowl and mix very well
  • Add oat milk and mix
  • Chop up dates, and mix into dough
  • Pour dough onto a baking sheet, spreading evenly, and bake for 15-20 minutes at 350°F



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