I had planned on making this Blueberry Muesli Breakfast Cake camping but I just couldn’t wait. I could have gone out to our fire pit in the backyard and cooked it but we don’t have grate. I still might have to get out there and make a fire and try it before we go camping in a couple weeks (which is now this weekend, so we will be testing on the campfire!) because it is just too good. Sitting up at my parents right now as I type up the recipe I want to whip up another batch as the one I just made to photograph before we came up to bring with was gobbled up so quickly but I don’t have the flaxseed. I may just improvise, if I do I will be sure to update and or note the recipe. Lately I also can’t keep my creations under wraps until I post which leads to a lot of sneak peeks on Instagram. In turn I am typing up the recipes and posts quickly thinking out loud as I type, which may come across as my rambles, and also posting these recipes before the dozen or two I already have ready to post. Just because life comes up and there will be days were I will make a few good recipes that I want to share and then other times things are so crazy we are drinking smoothies and eats on the go or I just don’t have time to photograph my creations. Also why I have a list of recipes I have made that I need to make just to photograph.
So back to this Blueberry Muesli Breakfast Cake. It is very similar to some of the breakfast cookies I post or a baked oatmeal. I was looking for something quick and easy to whip up camping for breakfast that was different. Or that could be made and snacked on later in the day. Full of flavor and nutrition. This cake is it! After it cools it holds up great and you can cut a slice and place in a bag to take on a hike, if there is any left. Packed with nuts, seeds, oats, dried fruit, fresh blueberries and bananas it is a nutrient dense power packed breakfast or snack that will have to fueled for any and all adventures. Simplifying it I used Seven Sundays Ginger Pear Macadamia Muesli that is a locally made muesli I have been loving and using a lot lately that I picked up at Target. It is available at Target and Whole Foods, as well as a number of other stores nationwide. It is made with honey so it is not vegan but this breakfast cake can easily be made vegan using a different muesli or your own homemade. I had also wanted to make it with the Seven Sundays Blueberry Chia Muesli as it is the only one they have that is gluten free but it was sold out. I also have plans to make it with the Cherry Almond Muesli when cherry season is in full swing swapping out the blueberries for cherries. So again like many of my recipes feel free to customize and I would love to see your versions of my creations, please tag me on Instagram or Twitter or post on my Facebook page!
I love to enjoy this cake as is, again cold it is great on the go. Or I love it with some yogurt and a drizzle of local honey. When you can’t wait for it to cool or you are a porridge person this is great to just spoon out into a bowl and add a little or lot of coconut or almond milk and a drizzle of honey and or a sprinkle of cinnamon! It is just a versatile and simple dish that is so nutrient packed and delicious I hope you love it too!
Now I just have to nail down the making it over a campfire.
Blueberry Muesli Breakfast Cake
Makes 8-12 servings
2 1/4c muesli (used Seven Sundays Ginger Pear Macadamia Muesli)*
3 large ripe bananas, mashed well with a fork (about 1 3/4 mashed)
1/2c coconut milk (used So Delicious Unsweetened Coconut Milk)
2 TBSP ground flaxseed
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon optional
1c fresh blueberries
1 TBSP coconut oil
*For gluten free use Seven Sundays Blueberry Chia Muesli or other gluten free muesli of choice.
Preheat oven to 350F. In a large bowl mash banana and mix with coconut milk, flax seed, salt, and optional cinnamon. Let sit for 5 minutes while washing up the blueberries. Stir muesli and baking soda into the banana mixture until combine. Fold in blueberries. Coat a 10 1/2″ cast iron skillet, or cast iron dutch oven, with coconut oil. Pour mixture into prepared pan and bake 30-40 minutes until it feels set but not too dry. Remove and let cool 10 minutes. Or If you can’t wait carefully spoon out and top with coconut or almond milk and a drizzle of honey or sprinkle of cinnamon. Cut and enjoy as is or with yogurt, drizzle of honey, almond or coconut milk, or with toppings of choice.