Chocolate Oatmeal Breakfast Cake

Updated: Aug 24, 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, mama...you get the day off on that one)



Ingredients:


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


Instructions:

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!


Enjoy!

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