Saturday, June 16, 2012

Blueberry Cereal Crumble Cake

I used oat flour and coconut milk for this recipe, but I'm sure you can use almond milk, regular milk and different types of flours. I just used what I had on hand. This recipe is simple and can be changed around to your preference. I feel like it was very good, my family loved it, but I still need to tweak a few things to my taste buds. 

For 4 servings:
  • 4 servings rice or corn crisp cereal – approximately 3 cups (I used Puffins)
  • 4 bananas, sliced thinly
  • 8 large strawberries, sliced thinly OR 2 pints of blueberries
  • 1 cup coconut milk, separated into 1/2s
  • 1 tablespoon cinnamon
  • 1/2 cup oat flour
Preheat oven to 400 degrees.
In a small bowl, combine 1/2 almond milk, cinnamon, and flour.
Add sliced bananas and strawberries and coat thoroughly.
Grease loaf pan and spread fruit mix along the bottom.  Pat down with spatula.
Place cereal in a ziploc bag and crush the cereal into tiny bits or use a food processor.
In a small bowl, mix cereal and 1/2 almond milk.  It should be chunky.
Spoon mix over fruit and cover with aluminum foil.
Bake at 400 degrees for 25 minutes.
Remove foil and broil at 500 for 2 – 4 minutes until top starts to brown.  Be really careful not to brown!
Serve warm or cold – it’s delicious either way.


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