PS: Strawberry Breakfast Cake

Chef: Jeannie Hudkins
Makes: 4-6 servings
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients

• 3 bananas
• ⅓ cup maple syrup
• 2 cups rolled oats
• ½ cup raisins
• ½ cup strawberry preserves without sugar
• ⅓ cup walnuts, chopped
• fresh strawberries, about ½ - 1 cup, sliced

Directions

1. In a large bowl, mash the three bananas.
2. Add the maple syrup to the mashed bananas and stir to combine.
3. Add the oats and raisins, and stir to combine.
4. Line a round baking pan with parchment paper. Spread half of the banana mixture evenly over the bottom of the lined pan.
5. Spread the strawberry preserves evenly over the oat mixture.
6. Sprinkle the chopped walnuts over the preserves.
7. Spread the remainder of the oat mixture over the preserves/walnuts.
8. Decorate the top of the cake with fresh sliced strawberries.
9. Bake at 375 degrees for 30 minutes, or until a toothpick inserted into the center comes out clean.

Tip

For an equally delicious cake, ubstitute strawberries for blueberries and strawberry preserves for blueberry preserves.

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