I am on a dessert for breakfast kick. And before you judge me for eating brownies with my morning coffee – though I have done that in the past – I’ve transformed cake into wholesome and filling breakfast. Yes, cake. The bananas, whole wheat and oatmeal make this a great breakfast option while the fact that its cake makes it just plain fun. Top a slice with some almond butter and chocolate chips or dip in your coffee as is. Any day is a good day when it starts with a slice of a cake!
1 ½ cups quick oats*
1 cups whole wheat flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoon ground cinnamon
½ teaspoon salt
1 tablespoon melted butter
2 large egg whites
2 teaspoon vanilla extract
1 cup mashed banana, about 2 medium
½ cup plain Greek yogurt
2 tablespoons honey
¼ cup milk
Optional add-ins – almonds, coconut, chocolate chips, dried fruit… anything!
*If you only have regular oats, simply toss them in the food processor and give it a few pulses to break them up a bit. This will help them absorb the liquid while baking.
Preheat your oven to 350 degrees and spray a 9″x9″ pan with nonstick spray.
Combine all dry ingredients in a medium bowl – oats through salt – and set aside. In a second bowl combine the remaining ingredients except milk. Slowly mix in the dry ingredients and milk, alternating like you would with a real cake batter.
At this point you can add in any of your additional add-ins.
Spread the batter in your pan and bake for about 23 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan before slicing.