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Breakfast recipe · from the recipe book

Cardamom Date Banana Walnut Kefir Oat Bake

Tangy, tender kefir-soaked oats layered with soft banana slices and sticky dates, warmed with cardamom and crowned with a crisp walnut-flax crunch.

Cardamom Date Banana Walnut Kefir Oat Bake

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • 1½ cups (350 ml)360 gPlain kefir, low-fat
  • 2½ medium300 gBananadivided
  • ½ cup chopped60 gWalnutschopped, divided
  • 2 dates48 gMedjool dates, pittedchopped
  • 2 large100 gEggs
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2 tbsp15 gGround flaxseed
  • 2¼ tsp10 gCanola oil
  • 1⅛ tsp5 gBaking powder
  • 1 tsp2 gGround cardamom
  • ½ tsp1.5 gGround cinnamon
  • 1¼ tsp5 gVanilla extract
  • ¼ tsp1.5 gSalt

Steps

  1. In a large bowl, stir the oats and the chopped dates into the kefir. Let soak 15 minutes so the oats soften and the dates plump.
  2. Meanwhile, preheat the oven to 350°F (175°C) and brush an 8-inch square baking dish with half of the canola oil.
  3. Peel the banana. Mash half of it in a medium bowl; slice the other half into coins and set aside.
  4. Whisk the egg, Greek yogurt, vanilla, cardamom, cinnamon, baking powder and salt into the mashed banana until smooth.
  5. Stir the banana-egg mixture into the soaked oats, then fold in half of the chopped walnuts.
  6. Spread half of the oat mixture in the baking dish, lay the banana coins over it in one layer, then spread the remaining half of the oat mixture on top.
  7. In a small bowl, toss the remaining half of the walnuts with the flaxseed and the remaining half of the canola oil; scatter this crunch over the top.
  8. Bake 40 to 45 minutes, until the center is set, a knife comes out clean and the custard reaches 160°F (71°C); the topping should be golden.
  9. Rest 10 minutes, then cut into 4 squares and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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