We're now coming up to the end of Vegan Mofo

...its gone so fast! Scarily fast how fast a month flies by.

I've really enjoyed a whole month of oaty indulgence!

Last weekend I figured a few more breakfast experiments were in order... a late weekend brekky is the perfect time for a little experimentation.  I really enjoyed my recent carrot cake baked oatmeal so thought I would create a banana bread variation.

Banana bread baked oatmeal is a pretty simple idea....it's been done hundreds of times before.  Oh, but not this way it hasn't!  I'd be surprised if anyone has put this spin on things (feel free to prove me wrong!)

Banana and cauliflower...yep you heard me.  No, no, no, don't look away i'm serious...this actually works.  Grated cauli mixed through with the oats give the perfect texture once baked, just be careful to get the balance right so that the taste of cauliflower doesn't come through and you are on to a winner! I would suggest that real cauliflower 'haters' may pick up a slight earthy taste, but for me, when mixed with a ripe banana and a generous dose of cinnamon I would't know it was there.  I admit it doesn't taste quite as bananary as regular banana bread (that's to be expected) but if i didn't know better I would never have guessed cauliflower was the reason.

The recipe above was my first trial, I then had another go with double the amount of cauliflower (to see how much I could push it!) and also a small carrot grated too...I still really enjoyed it but I do admit the banana taste was more masked using these veggie proportions and it did have more of a 'healthy' taste.

choc chip topping (these mini chips are so cute!)

banana raisin nut topping...check out that amazing texture!

Recipe: Banana bread baked oatmeal

Serves 1-2 (1 smallish oven dish)

Ingredients

1 large ripe banana (divided into ¾ and 1/4)

1 tbs ground chia/flax

1 cup soy milk (or other)

½ heaped tsp each cinnamon and nutmeg (or to taste)

¼ cup cauliflower grated

½ cup oats

2 tbs chopped walnuts

2 tbs raisins (optional)

1 tbs coconut sugar/rapadura

Topping: 1 tbs choc chunks or nuts, remaining banana slices, sprinkle of sugar)

Method

Divide the banana and mash the largest portion in a  medium bowl along with all other wet ingredients. Add remaining ingredients (other than topping) and mix through well.

Spoon into a greased oven dish min. 20x10cm.

Slice the last part of the banana and lay on the top of the mix along with choc chunks and nuts (if using) and a little extra unrefined sugar.

Bake at 180C for approx. 20 mins until the topping is golden. Serve immediately.  This also tastes good cold the next day!

I love the glazed sugar-cinnamon finish to the banana with the soft creamy oatmeal mix below!

These last two pictures are of the 'double cauliflower and carrot' version- still looked and tasted good with that much veg, but maybe not for those who want a full on indulgent tasting breakfast!

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.