Cake for breakfast. Friends, I have good news, it’s totally a thing these days. This is a secretly healthy cake (Ssssshhhh! No one needs to know!), packed full of oats, dates, carrots, seeds, and most important of all, its topped off with a mixture of whipped Coconut Dream™ Non-Dairy Yogurt, and coconut cream. Kirk actually said that it felt indulgent enough to be dessert, and I was happy that 10 minutes of gentle kitchen pottering yielded a good four days worth of yummy nutritious breakfast food that even the babe would eat.
Make ahead breakfasts are such a lifesaver for us these days, it makes our mornings just a little less chaotic and stressful when we have something like this breakfast cake, baked oatmeal, or a mega filling smoothie prepped and ready to go. What is your favourite make-ahead breakfast? I’m always looking for fresh ideas!
- 2¼ oats
- ½ cup dried coconut flakes
- 1½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp dried ginger
- pinch of salt
- 2½ cups almond milk (or whatever milk you have to hand)
- 1 cup crushed pineapple
- ¼ cup maple syrup (or honey, or agave)
- ⅓ cup chopped dates (substitute for raisins or currents if you wish)
- ½ cup sunflower seeds (walnuts, pecans or pumpkin seeds work well here too)
- 1½ cups shredded carrots
- 1 cup chilled coconut cream
- 1 cup coconut yogurt (1 pot of Coconut Dream™ Non-Dairy Yogurt)
- First, put your tin of coconut cream in the fridge the night before you want to make this. (I like to keep one in the fridge so I don't have to remember to do this...!).
- Preheat oven to 375F/190C, and grease a 9x9 baking pan
- In a large bowl, mix together oats, cinnamon, baking powder and salt, set aside.
- In a medium bowl, mix the milk, pineapple, and maple syrup. Add the wet ingredients to the dry, and stir to combine
- Fold in the dates, seeds and carrots, and dump everything into the greased pan
- Bake for about 35 minutes until the edges are golden, and everything looks set (it might seem a little undercooked in the center, but thats ok, it will firm up as it cools
- Take the tin of coconut cream, and scoop out one cup of the thick chilled cream (leave the watery part, you want the solid stuff!), and plop it into a large bowl. Add the container of coconut yogurt, and whisk the two together until thick and creamy
- When the cake is COMPLETELY cooled, spread the coconut topping on top. I usually make both components at night, and spread the topping on in the morning.
This is a versatile recipe in terms of the seeds/nuts/fruit you can use.
If we need to make this portable, we cut it into smaller squares and “sandwich” them so that the creamy topping becomes a creamy filling.
You can also serve this warm with a little doll of the topping on the side. If you want to serve it warm after its been topped with the coconut, only heat a little (about 20 seconds in the microwave), or your topping will melt into the cake 🙂
This post is sponsored by Coconut Dream™ Non-Dairy Yogurt. Opinions are my own, always. Thanks for continuing to support ELK and the brands that help make this site possible!