Wanna eat cake for breakfast with me?
Ok great, let’s do it!
If I had to choose my all-time favourite cake, it would probably be carrot cake. It’s always moist, so flavourful and gives me the excuse to eat cream cheese frosting, big win!
In an effort to satisfy a craving and not make a cake that I would have to eat myself, I decided to let it inspire my breakfast instead. I thought it was only fair that I shared with you.
I usually eat the same thing for breakfast every morning (steel cut oats with banana and pb and blueberries), but wanted to switch things up this week.
There is something nice about having breakfast all set and ready to go in the morning, much like having a slow cooker full of something for dinner, there are no questions about whether you have time to eat a healthy meal, cause it’s set.
Cut out a square, reheat and top with whatever fixings you desire. I usually eat mine with a bit of almond milk and top it with natural pb. This oatmeal is also quite portable, so if you are in a hurry, just pack a square and take it with you.
This may not be as decadent as a real carrot cake, but it sure is a good way to start the day.
- 2 Tbsp ground flax seed
- 6 tbsp water
- 1 banana, mashed
- 1 large carrot grated (about 2 cups)
- 1 cup pineapple, diced
- 1¾ cups almond milk
- ¼ cup rasins
- ½ tsp vanilla
- 2 cups large flake oats
- 1 tsp baking powder
- 2 tsp cinnamon
- pinch salt
- optional garnish: pumpkin seeds, unsweetened coconut
- Preheat oven to 375.
- In a small bowl mix flax meal with water and let sit for 5 mins
- In a large bowl, mix banana, carrot, pineapple, raisins, vanilla and almond milk. Add in flax mixture, stirring to combine. Add is oats, baking powder, cinnamon and salt. Mix till combined.
- Spread into an 8-inch baking dish, greased with coconut oil or lined with parchment.
- Sprinkle with pumpkin seeds and coconut, if using.
- Bake for 20 minutes, or until firm. Serve warm or let cool, refrigerate and reheat as desired.
What kind of cake would inspire your oatmeal?