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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8 thoughts on “Tweak-er

  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. 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!

  4. 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!

  5. 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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