Ingredients
Directions
Preheat the oven to 375 degrees F and line a shallow baking dish or four 4” ramekins with parchment paper.
Add the oat flour, baking powder, and salt, if using, to a large mixing bowl and mix.
Add the mashed banana, milk, and vanilla extract to a medium bowl and whisk well.
Transfer the liquid mixture to the dry ingredients.
To a separate medium bowl, add the cherries and maple syrup, or date paste, and mix.
Scoop half of the oat flour batter to the baking dish or split half of the batter between the four ramekins, lining the bottom.
Next, add the cherries on top of the batter in the baking dish or divide the cherries between four ramekins.
Scoop the remaining batter on top of the cherries, spreading out evenly, or divide the batter between the four ramekins, spreading the batter out evenly. The batter may not completely cover the cherries and that’s okay. Having some cherries exposed will make for a very pretty dish!
Bake for 40 minutes or until the top crust is golden brown.
Chef's Notes
Substitutions
I used frozen cherries, but fresh may also work. They may need a bit more liquid added to them in the form of date paste or water to prevent them from drying out in the oven.
Use half almond flour for half of the oat flour.
Instead of cherries, use frozen mixed berries.
Flour-free
Use whole oats, ground into a meal or whole almonds, ground into a meal (or a combination of the two) as a substitute for oat flour.
Sugar-free
Use date paste in place of maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 375 degrees F for 15 minutes.
Ingredients
Directions
Preheat the oven to 375 degrees F and line a shallow baking dish or four 4” ramekins with parchment paper.
Add the oat flour, baking powder, and salt, if using, to a large mixing bowl and mix.
Add the mashed banana, milk, and vanilla extract to a medium bowl and whisk well.
Transfer the liquid mixture to the dry ingredients.
To a separate medium bowl, add the cherries and maple syrup, or date paste, and mix.
Scoop half of the oat flour batter to the baking dish or split half of the batter between the four ramekins, lining the bottom.
Next, add the cherries on top of the batter in the baking dish or divide the cherries between four ramekins.
Scoop the remaining batter on top of the cherries, spreading out evenly, or divide the batter between the four ramekins, spreading the batter out evenly. The batter may not completely cover the cherries and that’s okay. Having some cherries exposed will make for a very pretty dish!
Bake for 40 minutes or until the top crust is golden brown.
