Healthy Breakfast Cake
This Healthy Breakfast Cake is a perfect healthy breakfast made with real food ingredients, in a blender and lasts for up to 5 days!
Servings: 8 slices
Calories: 200kcal
Ingredients
- 1 1/4 cups sweet potato cubed
- 1 1/4 cups apple cored & cubed
- 1 cup milk any
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 cups rolled oats or quick oats
- 2 tablespoons nuts for garnish (I used cashews)
- 2 tablespoons coconut flakes for garnish (optional)
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F and spray pie baking dish with cooking spray. Set aside.
- In a high speed blender, add sweet potato, apple, milk, eggs, maple syrup, vanilla, baking powder, baking soda, salt and oats. Process until apples and sweet potato are ground and everything is combined, about 30 seconds.
- Pour batter into previously prepared baking dish, give a tap to level and sprinkle with nuts and coconut flakes.
- Bake for 40 minutes or until toothpick inserted in the center comes out clean. Remove from the oven, let cool for 20 minutes and cut into 8 slices.
- Serve warm on its own or with a dollop of Greek yogurt and a drizzle of honey or maple syrup.
Video
Notes
- Store: Wrap pie dish with plastic wrap and refrigerate for up to 3-4 days. Reheat in a microwave until warm.
- Freeze: Transfer slices into an airtight container and freeze for up to 3 months. Thaw in the fridge overnight or on a countertop, then reheat.
Nutrition
Calories: 200kcal | Carbohydrates: 33g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 242mg | Fiber: 4g | Sugar: 10g