My first attempt at oatcakes was a tasty one, but the texture didn’t work.


The proof was in the pudding-like consistency.

So I tried again. 


Much better.


Now I feel confident sharing this success story with you all.


Butternut banana oatcakes

  • 1/2 cup rolled oats
  • 1/4 cup whole wheat flour
  • 1/4 cup NuNaturals stevia baking blend
  • chia seed “egg” (1 scoop chia seeds + 1/8 cup water)
  • 1/3 cup pureed butternut squash
  • 1 banana
  • 1 tsp cinnamon
  • non-dairy milk (optional – I used a touch to thin the batter a bit at the end)
  • agave nectar (optional – I used it as syrup drizzled on top)


To make a chia seed “egg” I use one scoop of chia seeds and mix it with 1/8 cup water.  Unlike flax seeds, you don’t have to grind chia seeds, all you do is stir with water and let it sit for a bit to gel. 


You can use less water, but I prefer this amount. 


Initially, I was skeptical about it’s ability to replace an egg in baking, but I promise it works. 


If you’re wondering what exactly NuNaturals stevia baking blend is…


I used it in lieu of sugar and then halved the amount of flour I would typically use.  It makes baking really easy because it’s an all-in-one blend of stevia and flour, but it isn’t too sweet and offers extra sources of fiber.


I used my leftover butternut puree, but you can buy canned squash too. 


Mixity mix.


You may have to thin it out depending on your squash puree and banana consistency.  I used a touch of So Delicious unsweetened coconut milk for this.


Yummy batter. 



Dollop ~1/4 cup of batter onto a hot pan.  Smaller cakes work way better. 


It’s hard to flip biga$$ oat blobs.  Trust me. 


Having good kitchen utensils helps.


The recipe yields 5-7 cakes depending on how big your “dollops” of batter are 😉


Now is no time to be dainty.  These butternut banana oatcakes will satisfy the biggest and baddest of appetites. 

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Comments (8)

  1. Adam

    I forgive you for the taunting last night… These WILL be on my plate tomorrow at some point, i don’t care if i need to wake up early or go to bed late, i am making them!

  2. Christine

    You really have mastered vegan baking. The pumpkin/banana bread you made earlier this week looks delicious. I’ve noticed that a lot of vegan baked goods seem denser (I guess because eggs help fluff things), which makes them look that much more delicious and decadent.

  3. Gabriela @ Fro-Yo Lover

    Wow – that recipe looks fabulous!
    It’s a shame I can never find NuNaturals around here…

  4. Megan @ The Oatmeal Diaries

    YUM I want those oat blobs right now!! It’s going on my to-make list!

  5. BroccoliHut

    Love the coconut milk addition–I am a huge fan of pumpkin + coconut these days.

  6. Joan

    Ooh, yum! You had me with the butternut squash and then you went and added the So Delicious coconut milk. I cannot wait to try making this!

  7. jana

    What can I use instead of the NuNaturals Baking Blend. What is it, and what purpose does it serve in the recipe? I’d like to see if I can make it with an alternative that I may have in my cupboard. Sounds great!

  8. elise

    Hey Jana, I’m not sure of the precise ratio of items in the baking blend but I can tell you the main ingredients so you could try and create your own…although I have to say, unless you have super fine stevia, guar gum and xanthan gum on hand, it may be easier to just buy the NuNat baking blend. It comes with a TON so it’s a really worthwhile purchase. That said, perhaps you could make it? My guess is there is approx 50% vegan sugar (they use very fine stevia, but you could use any powdered sugar alternative) and the remaining 50% is a mix of oat flour, tapioca flour, guar gum, xanthan gum, and some other sources of fiber. Hope that helps? Best of luck!

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