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Food traditionnel

strawberry biscoff crunch oat cake

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Happy Sunday friends and foodies!  Go ahead and save this one for later because it is my absolute favorite oat cake to this day!  I made this once before  and decided to recreate it because I had all the ingredients and I needed it in my life.

Strawberry and biscoff together can do no wrong!

Have the best day, try to get some rest and eat something delicious



60 mL plant milk
20 mL syrup choice
40 g strawberries (about 3 medium)
1/2 tsp ACV
60 g oat flour @quaker
3/4 tsp baking powder

biscoff spread for the center
yogurt to top
crushed biscoff cookie and freeze dried strawberries to top


preheat oven to 350 F.
in a blender, add plant milk, strawberries, and syrup… blend to smooth liquid.
add 1/2 tsp ACV and set aside for a few minutes.


in a bowl add oat flour and baking powder.
pour strawberry milk in and mix.
pour 3/4 batter to ramekin, add a huge dollop of biscoff to the middle and top with rest of batter.
bake for 15 minutes.

top with yogurt and crumbled biscoff cookies and freeze dried strawberries.

alternatively add all ingredients to a blender but I find letting the liquid sit with ACV gives a much better texture

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