Reasons why I love this recipe:

• It is simple, quick and easy to make
• A “complete” meal full of protein, complex carbs, and healthy fats
• Has an equal ratio of protein:carbs to provide long lasting energy
• Can be made ahead of time
• Great for a grab-and-go breakfast
• Perfect for a pre or post workout meal
• A great brunch idea for the whole family
• It’s cake…who doesn’t like cake?!

This baked breakfast “treat” is super tasty!!! It is moist but with a slightly crisp outside! It is almost a mix between a cookie and cake…you can easily pick it up and eat it cold, or serve it warm with your choice of toppings!

Pictured: Blueberry Almond (Oatmeal Breakfast Cake)

Ingredients: (base recipe) Makes 12 slices/12 servings

• 1 1/2  cups dry (old-fashioned) gluten free organic rolled oats ( I use Nature’s Path)
• 1/4 cup coconut flour
• 1/4 cup ground flaxseed
• 4-5 servings (120-150g) vanilla protein powder (I use grass fed bone broth, collagen peptides, but can use a mix of pea protein & grass fed whey as other options)
• 1/4 cup granulated erythritol sweetener (or to taste)
• 1 tsp baking powder
• dash of Himalayan sea salt
• 1/2 cup mashed/60g total weight of one of the following:  pumpkin puree, unsweetened applesauce, mashed banana
• 1/2 cup nonfat plain coconut or greek yogurt (OR omit and substitute in 1 cup of pumpkin, applesauce, banana)
• 1 tsp pure vanilla extract
• 1 cup unsweetened almond milk
• 1 whole egg (pasture raised)
• 3 egg whites

Optional Ingredients:

• 1/2 cup berries (fresh or frozen)
• Cinnamon
• Crushed nuts or seeds, hemp hearts

Directions:

Pre-heat your oven to 350F.

Mix all the dry ingredients together in a large mixing bowl.

In a separate bowl, combine the remaining wet ingredients (except the berries, crushed nuts, etc.) and mix well.

Slowly add the wet mixture to the dry ingredients and stir thoroughly together. The “batter” should be thick, almost the consistency of a big bowl of cold oatmeal 🙂 . It should not be too dry like a cookie batter and also not too runny.

Pour your mixture into a well-sprayed casserole or pyrex dish. I personally like using a round dish, but feel free to use whatever you have. (They might end up being more breakfast “squares” than cakes ;))

If using them, add your berries now by “dropping” them into the dish and “fold” them in gently. (I find this works better, as they do not drop all the way to the bottom).

Bake your breakfast cake at 350F for about 35 minutes. Check at 30 minutes; the cake should be slightly brown on top and pulled away slightly from the sides. A toothpick/fork should also come out clean (from the center).

You can easily change the “flavor” of your cake as well…here are some other good “add-ins”:

• Fresh or frozen berries
• Sliced peaches or nectarines
• Spices like cinnamon, nutmeg, etc.
• Powdered peanut butter (PB2)
• Dark chocolate chips
• Raisins or cranberries
• Crushed walnuts or pecans
• Sliced almonds

Apple Cinnamon:

• Sub unsweetened applesauce (for the banana)
• Add: 1-2 tsp cinnamon, 1/2 tsp nutmeg, 1-2 tbsp sugar free maple syrup
• Optional: Add diced apples or layer apple slices on top, crushed walnuts, etc.

Banana Cinnamon Walnut:

• Omit greek yogurt and use all mashed banana
• Add: 1-2 tsp cinnamon, 1/2 tsp nutmeg, 1-2 tbsp sugar free maple syrup, and 1/4 to 1/3 cup crushed walnuts on top

Pumpkin Spice:

• Omit banana and use 1/2 cup pumpkin puree and 1/2 cup yogurt (could sub all pumpkin)
• Add: 1 tbsp cinnamon (I like a lot!), 1 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp allspice/cloves, 1-2 tbsp pure raw honey or maple syrup, 1 tsp vanilla extract
• Add 1/4 cup fresh or dried cranberries and 1/4 crushed walnuts