Mixed Berry Breakfast Cake

Ingredients:
3 cups organic old fashioned oats
½ cup almond milk
¼ cup chia powder
1 tsp. cinnamon
½ cup maple syrup
¼ tsp. Himalayan sea salt
4 cups frozen mixed berries

Directions:
Take 3 cups of mixed berries and place them in a measuring cup to thaw. Take another measuring cup and place 1 cup of mixed berries in it. Let the mixed berries thaw out on the counter. Do not discard the juice. Pre heat the oven to 350 degrees. Place the oats, almond milk, chia powder, cinnamon, maple syrup, salt, and 3 cups mixed berries with the juice into a large bowl. Gently mix this up with a wooden spoon by hand. Take a 7” by 3” tart pan with a removable bottom and gently coat it with coconut oil. Place the batter into the pan. Use a round press to press it down evenly making sure there are no gaps. Place onto the center rack in the oven for 35 to 40 minutes.

Topping Ingredients:
1 cup packed dates in a measuring cup
½ cup of filtered water
¼ tsp. Himalayan sea salt
½ tsp. cinnamon

Directions:
Place the dates with water, 1 tbsp. mixed berries into a Vitamix. Take a spoon; hold the berries back in the measuring cup while pouring the rest of the juice into the Vitamix. Blend until creamy smooth. Take a pastry bag with a 1M tip and pour the ingredients from the Vitamix into the pastry bag. Place the pastry bag in the refrigerator. Remove the cake from the oven. Gently open the side of the pan. Make sure the cake isn’t sticking to the pan and remove the side of the pan from the cake. Let it sit on the counter with the bottom still intact. Do this for 30 minutes or until it cools. Take a cake spatula and remove the cake from the bottom of the pan onto a decorative plate. Take the pastry bag out of the refrigerator. Place florets on the outer edge of the top of the cake. Place them about 3/4” from the outer edge of the cake. Make a straight row of florets down the center of the top of the cake from one edge to the other. Do this again perpendicular to the first straight row. These straight rows should form a cross in the center of the top of the cake. Refer to the photo if needed. Take the remaining berries and place them in the spots on the top of the cake where there are no florets.

Will last 3 to 5 days covered in the refrigerator.