Whip Up Brunch in 30 Minutes With These Gluten-Free Strawberry Oatmeal Cakes

This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.

We get why holistic lifestyle guide Cassandra Bodzak calls herself a “lightmaker.” She takes the heaviest of dishes (think rich chocolate fudge or sugar-laden cupcakes) and transforms them into fruit- and veggie-filled masterpieces that are lighter, healthier, and just as flavorful.

After years of daily stomach aches, breakouts, and brain fog, Bodzak cut out dairy, meat, and sugar and began to seriously examine what she was putting in her body. Lo and behold, she felt much better on a plant-based diet—and through much experimentation, she’s developed some insanely tasty gluten-free, dairy-free, and vegan recipes. Check out the video below for an impressive healthy breakfast treat you can make in under 30 minutes.

Strawberry Gluten-Free Baked Oatmeal Cakes

Yield: 6 to 8 servings
Active Time: 15 minutes
Total Time: 25 minutes

Ingredients

3 cups gluten-free oats
1 tablespoon baking powder
1/2 teaspoon sea salt
2 teaspoon cinnamon
2 “flax eggs” (see below)
¼ cup maple syrup
2 teaspoons vanilla extract
½ cup unsweetened apple sauce
2 bananas, ripe
½ cup chopped strawberries

For one “flax egg”
1 tablespoon flaxseed meal
3 tablespoons water

Instructions

Preheat oven to 375 degrees.

Make the flax eggs
In small bowl, mix together flaxseed meal and water until combined. Let sit for 5 minutes to come together.

Make the muffins
In medium bowl, stir together dry ingredients. Add wet ingredients and stir until just combined. Distribute batter evenly into muffin tin cups and bake for 10 minutes, or until set.

Serve with almond milk, nuts, fresh fruit, and/or nut butter.

Read more about Cassandra Bodzak, and follow her on Facebook and Twitter.