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Chocolate Oatmeal Breakfast Cake

Updated: Aug 23, 2019

Okay, so cake, for breakfast. Yes...I’m that kind of mom, sort of. This recipe can be nut-free. I’ve used sunbutter without problems. Its delicious, and so easy to make. They are gooey, salty, sweet, and savory. They make a great snack or make them ahead and enjoy them for a quick breakfast when you’re so tired of making eggs for the thousandth morning in a row. I’m sure no one else can relate to that.

Throw these on a plate and sit down to enjoy that morning coffee. Take a deep breath and relish in the fact that your kids are eating a solid breakfast, made from scratch, and your morning dishes and clean up are minimal!

(And you’re not scrubbing stuck eggs off your skillet, get the day off on that one)



1 1/2 cups old fashioned rolled oats

1/2 cup sunbutter-sunflower seed butter, almond butter, or peanut butter (unsweetened)

1/2 cup coconut sugar

1/4 cup melted grass fed unsalted butter or coconut oil

3/4 cup of milk or milk alternative

2 eggs

1 tsp vanilla

1 tsp baking powder

1/2 tsp of pink salt

2 heaping tablespoons of Cacao (optional but you will regret it)

2 scoops collagen peptides (optional)

Optional toppings:

Chocolate chips ( I love Lily’s stevia chips) Shredded coconut


Preheat oven to 350 degrees.

I don’t get fancy. I just through it all in a bowl and mix with a spoon without any particular order.

Pour into 8x8 square baking dish lined with parchment paper. For ease, I bake mine in a pie size silicone mold or coconut oiled pie plate. Honestly, it doesn’t matter...just throw it in something and get on with it. Bake 15-20 minutes. It all turns out great!




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