Step 1

Preheat the oven to 180 C (350 F).

Step 2

In the food processor *), grind the oats and nuts until fine (they don't have to be superfine like flour) and put them in a bowl.

Step 3

Then chop and combine the bananas, tahini, dates, baking powder, cinnamon, and salt in the food processor.

Step 4

Add this mass, together with vegan milk and cocoa nibs, to the ground oats and nuts, and stir.

Step 5

Pour the batter into a casserole/brownie pan or loaf pan. Depending on the baking pan, spread a teaspoon of oil if necessary.

Step 6

Bake the baked oats at 180 C degrees (350 F) top/bottom heat for approx. 45 minutes in a casserole dish or for approx. 60 minutes in a loaf tin.

Step 7

At the end of the baking time (toothpick test!) open the oven door and let the cake cool down a bit.

Step 8

After the baked oats have cooled down for about 15 min., you can place a (long) plate onto the baking dish, and turn it around so that the cake slides onto the plate. There you let it cool down further.

Step 9

Mix all the ingredients in the food processor.

Step 10

Spread the frosting around and on top of the cooled baked oats breakfast cake. The icing will become quite firm over time, especially in the fridge.

Step 11

Optional: If you want to add cocoa nibs on top, then add them immediately after applying the glaze.