Slow Cooker Pumpkin Oat Breakfast Cake
I’ve made very similar breakfast dishes in the slow cooker before, but wanted to use oat flour (which I ground in our Vitamix dry canister) because I figured this could be a breakfast I could share with my little guy who is now 9 months old. He’s been eating multigrain cereal that contains oats, and has had all other ingredients in this recipe before with no issue (eggs, pumpkin, coconut milk and banana, and of course cinnamon which he loves). These days, Zacky will eat anything I eat, and since we frequently eat breakfast together, I wanted to make something he could enjoy with me, so I made a point to create a recipe that also has no added sugar. For a touch of sweetness, you could add 1/3 cup brown sugar, add in another mashed banana or chopped dates, or drizzle on some maple syrup.
3 cups rolled oats ground into a flour, or about 2c oat flour
1 can pumpkin puree
1 can light coconut milk
1/4 cup coconut oil
1 banana cut into thin slices
2 tsp baking soda
1+ tsp cinnamon
In the bowl of a slow cooker, combine all ingredients and mix until eggs are mixed into the batter thoroughly.
Cook on high for 4 hours. Cool slightly before slicing.
This turned out exactly as I hoped it would – cake-like but still pretty gooey in the center so my baby could gum it easily. He absolutely loved it, and the little pieces were sticky enough that he could practice picking up and feeding them to himself. To reheat for breakfast, just pop in the microwave for about 30 seconds.