Hi there! I haven’t made many new recipes lately because this household has been battling some nasty colds over the past month. We’ve resorted to lots of chicken noodle soup, miso soup, and pizza (because pizza make everyone feel better, right?). Smile I’ve also been dealing with toddler eating (or lack thereof). I think S’s eating has been all over the place due to cutting her 2-year molars, not feeling well, and overall sporadic eating patterns.  Now that we are all on the mend, I’m trying to get a little more creative in the kitchen.

This morning I searched the internet for  some healthy dessert like breakfast recipes. I found one that looked amazing. When I clicked on it, I was excited to see that it was actually written by one of my favorite bloggers, Amanda, from “Running With Spoons”. I knew it would be delicious! I pretty much followed her recipe, but made just a few modifications. I didn’t realize we were out of vanilla extract, so I omitted it. I also added just a few more chocolate chips and I used old-fashion oats rather than quick oats. You can check out her original recipe (and beautiful pictures) here.

Healthy Chocolate Breakfast Cake

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Here are the ingredients you’ll need to make 2 cakes:

  • 1 cup oats
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1/2 cup unsweetened almond milk
  • 1 medium ripe banana
  • 2 tbsp. maple syrup
  • 2 tbsp. peanut butter
  • 3 tbsp. mini chocolate chips

Directions:

  • Preheat oven to 350 degrees.
  • Spray ramekins with non-stick cooking spray.
  • In a blender, blend together the oats, cocoa powder, and baking powder. Blend until oats become a flourlike consistency.
  • Add remaining ingredients (except for the chocolate chips) to the blender. Blend until smooth.
  • Stir in chocolate chips and pour batter into 2 ramekins.
  • Bake for 30-35 minutes (or until a toothpick inserted into the comes out clean). Let sit for about 5 minutes to cool.
  • Enjoy!

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Look at how delicious & gooey this cake is! Yum! Toddler & mommy approved, too! Smile