Healthy No-Bake Banana Oat Cake

• 3 cups quick oats
• 4 tablespoons cocoa powder
• 1 tablespoon ground cinnamon
• salt
• 2 tablespoons chopped almonds
• 3 banana
• 2 teaspoons honey
• 10 oz cream cheese
• 1 teaspoon honey
• vanilla
• 3 banana
• 75 g sugar-free dark chocolate
• 1 tablespoon coconut oil
• hazelnuts
• butter

Preparation

1. Step 1

   0:04
   Add 3 cups quick oats to a large skillet and place over medium heat. Toast for 5-7 minutes, stirring occasionally.
2. Step 2

   0:33
   Immediately transfer the toasted oats to a bowl. Do not leave them in the hot pan.
3. Step 3

   0:44
   Add a pinch of salt, 4 tablespoons cocoa powder, 1 tablespoon ground cinnamon, and 2 tablespoons chopped almonds to the oats. Stir until well combined.
4. Step 4

   1:42
   Peel 3 ripe bananas, cut into smaller pieces, add 2 teaspoons honey, and mash until smooth with no large chunks.
5. Step 5

   2:41
   Add the mashed banana mixture to the dry ingredients and stir until a thick, uniform mixture forms. Divide into two equal parts.
6. Step 6

   3:06
   Butter the bottom and sides of a round 8-inch springform pan. Transfer half the oat mixture into the pan, spread evenly, and press down firmly with the bottom of a glass to form a solid base.
7. Step 7

   3:50
   Mix 10 oz cold cream cheese with 1 teaspoon honey and a few drops of vanilla until smooth.
8. Step 8

   4:29
   Peel and slice 3 bananas evenly. Arrange the slices over the oat base.
9. Step 9

   4:59
   Scoop some of the cream mixture and spread a thin layer first to fill gaps between banana slices, then add the remaining cream and spread evenly.
10. Step 10

    5:18
    Sprinkle the second half of the oat mixture evenly over the cream layer. Smooth and press down gently with the back of a spoon and then with the bottom of a glass to level the surface.
11. Step 11 · 30 minutes

    5:46
    Refrigerate the cake for 30 minutes to firm up.
12. Step 12

    5:53
    Chop 75 g sugar-free dark chocolate. Melt it gently over a double boiler (saucepan with water and bowl on top) over medium heat, stirring carefully to avoid burning. Once melted, stir in 1 tablespoon coconut oil until smooth. Set aside to cool to room temperature (no higher than 95–100°F / 35–38°C).
13. Step 13

    6:56
    Chop hazelnuts for topping.
14. Step 14

    7:14
    Remove the cake from the fridge. Pour the slightly warm chocolate glaze over the top, allowing drips down the sides. Sprinkle chopped hazelnuts over the surface.
15. Step 15 · 1-2 hours

    7:48
    Refrigerate the cake for 1–2 hours to fully set before slicing.
16. Step 16

    8:03
    Slice and serve, revealing the layers of oat base, banana slices, cream filling, and chocolate topping.