Fun Fact: January 26 is Australia Day!
What does ‘Australia Day’ celebrate? I have no idea, but I’m sure Wikipedia can tell you.
Ok, I looked it up for you – it’s technically the anniversary of the ‘First Fleet’ of British ships arriving in Sydney in 1788 (but, in reality, it’s more of a national day of celebration for everything Australian). So, to celebrate, I needed today’s breakfast to be ‘Australian’.
Tim Tam’s? Not a bad idea, but I didn’t have any. Weet-bix? Ugh, it’s like soggy cardboard. Vegemite? Oh God, the horror!
Looking for something that was both Australian and edible, I ended up deciding upon lamingtons – which are sponge cakes covered in chocolate icing and coconut. And since I wanted something a bit more nutritious than cake, here’s the oatmeal version of a lamington.
Due to the magical quality of a banana half, this oatmeal only has ½ teaspoon of maple syrup. Now I do need to be honest with you: this does have a bit of a banana taste. It’s not a strong taste, but it’s definitely there. Personally, I think it adds some extra flavor, as well as texture and sweetness. Sorry to all the hardcore sponge cake lovers out there – but it’s not an exciting cake. However, add a hint of banana, and wow! Excitement plus!
Obviously the banana taste isn’t ‘traditional’ for lamingtons. But, you know, lamingtons aren’t supposed to be oatmeal either.
This year I’m going to try and celebrate as many holidays as possible with breakfast. I’ve already planned my St. Patrick’s Day breakfast, and I have a couple of ideas for Chinese New Year (which is next Friday). It won’t be that long before I need to start thinking about Easter, the Fourth of July, Bastille Day… and that’s long before we get to Halloween! Are there any holidays (widely celebrated or not) that are just screaming out for a special breakfast?
This recipe also calls for vanilla bean paste. Substitute vanilla extract if you dare, but trust me, vanilla bean paste is so much better. It has a much more intense vanilla flavor, and gives the oatmeal these adorable flecks of vanilla.
So Happy Australia Day, everyone!
- For the sponge cake layer
- Half a very banana
- ½ teaspoon vanilla bean paste
- ¼ cup almond milk (or other milk)
- ⅓ cup rolled oats
- 2 teaspoons self-raising flour
- ¼ teaspoon baking powder
- Tiny pinch of salt
For the chocolate layer
- 1 ½ teaspoons cocoa powder
- ½ teaspoon maple syrup
- 2 teaspoons almond milk (or other milk)
- 1 tablespoon rolled oats
- ½ - 1 tablespoon shredded or desiccated coconut
- Preheat the oven to 350°F (180°C). Grease a small ramekin very well.
- Cut a 1-inch piece off the banana half, and place it in a small bowl (this will be the chocolate layer bowl). Set the small bowl aside, and place the rest of the banana half in another bowl (this will be the sponge cake layer bowl).
- In the sponge cake layer bowl, mash the banana thoroughly. Mix in the vanilla bean paste and almond milk. Mix in the oats, and then add the flour, baking powder and salt, and mix until just combined.
- In the chocolate layer bowl, mash the inch of banana thoroughly. Mix in the cocoa powder, maple syrup and almond milk, and then mix in the oats.
- Pour the sponge layer into the prepared ramekin. Pour over the chocolate layer, and spread it out evenly. Bake for 25 to 30 minutes.
- When the oatmeal has baked, sprinkle over the coconut. If desired, bake the oatmeal for a few more minutes to toast the coconut. Enjoy!