Healthy Oatmeal Cake

This healthy oatmeal cake is inspired by the pancakes of banana and oat flakes. Foods and ingredients of the cake layer are very similar to those for the pancakes. What differs is the filling that is a true delicacy because it is made of cherries, honey and gelatin. Instead sour cherries you can use raspberries or strawberries. I honestly always have a stock of these fruits in the freezer because they fit perfectly in a very healthy desserts in oatmeal and smoothies.

These are the ingredients:

For the cake layer:

  • 400g oat flakes (put them in a blender and blend for 2-3 minutes so that you get flour from oat flakes)
  • 100g ground hazelnuts or almonds
  • ½ baking powder
  • 3 eggs
  • 2 bananas
  • 2-3 tablespoons honey
  • 1 tablespoon coconut oil or olive oil
  • 50-100ml water

For the filling:

  • 300g frozen sour cherries
  • 100ml of water
  • 2 tablespoons honey
  • 1 bag gelatin.

Preparation: To prepare the cake layer first you need to mix the dry parts in deeper bowl: oat flour, ground hazelnuts or almonds and baking powder. In a blender or mixer, mix the eggs, bananas, honey and coconut oil. When you get a homogeneous mixture of liquid parts put together the two parts and mix. If the mixture is very thick and difficult mix slowly and add a little water, stir and add a little more. If the mixture is very thick the cake layer will be tougher. Place the cake layer to bake in tin lined with greaseproof paper. Bake for 20 minutes at 180°C. To prepare the filling first mix the gelatine with 4 tablespoons of cold water and let it cool for 10 minutes, then add 1 tablespoon of water and put the gelatin on fire to melt, but do not cook it. In another ovenproof dish place the cherries (it should not be unfrozen), then add the water and honey and at the end put the melted gelatin. Preheat the fire, but not very much, the mixture should not boil. When nicely merged allow the filling to cool. As it cools it slowly thickens. Finally when the filling is almost cool pour over the cake layer and leave the cake in the refrigerator for about 1 hour.

Good appetite!