A decadent chocolate banana oatmeal tower cake. Delicious, nutritious, and gluten free!
1/4 cup of quick oats = 75 Calories
1 Egg = 70 Calories
1/2 a medium banana = 53 Calories
2 Tablespoons of chocolate PB2 mixed with water = 50 Calories
1 Tablespoon unsweetened Hershey’s special dark unsweetened cocoa = 10 calories
2 Raspberries = 4
4 Blackberries = 9 Calories
To make this you will need a tower cake pan. I bought mini-ones on Amazon. Spray the inside with a couple of quick sprays of extra virgin olive oil spray
Mix in a bowl 1/4 cup of quick oats, 1 tablespoon of unsweetened Hershey’s special dark unsweetened cocoa, 1/2 mashed banana, and one beaten egg.
Pour mixture into the tower cake pan. Bake in the oven at 350 minutes for about 15 - 20 minutes. Poke it with a tooth pick and it should come out clean when it is fully cooked. Let Cool for 5 mins then turn the cake pan upside down on a plate.
Drizzle the the top of the desert with the chocolate PB2 mixed with water and garnish the plate with with the blackberries and raspberries.