Would you love to make a healthy breakfast or snack that doesn’t scream, “HEALTHY?” How about one that is easy to grab on rushed mornings, easy to freeze and one the kids will love? How about a healthy breakfast cake?
These Healthy Chocolate Chip Breakfast Cakes are what you have been looking for! They are gluten-free, dairy-free, easy to prepare and the possibilities for customizing them to your tastes are almost endless. The perfect breakfast cake!
Healthy Breakfast Cake
(Gluten-free, egg-free, dairy-free and sugar-free if you don’t use regular chocolate chips. Makes about 18 mini loaves.)
Preheat oven to 375 F. Prepare mini loaf pan with cooking spray or your choice of oil.
- 5 cups rolled oats
- ½ cup unprocessed bran
- ¼ cup ground flax seed
- 1 teaspoon salt
- 5 packets of raw monk fruit ( or your choice of Swerve, stevia or equivalent)
- ½ cup (or more) of sugar free chocolate chips, carob chips or regular chocolate chips (regular chips are not sugar free)
- 2 teaspoons ground cinnamon
Mix all dry ingredients well. Add:
- 1 ½ cups mashed banana
- 1 cup no sugar added apple butter or applesauce
- 2 2/3 cups unsweetened almond milk
- 2 ½ teaspoons vanilla extract
Personalize to your taste with the addition of nuts, dried fruit or shredded coconut.
Stir well and fill loaf pans. The cakes do not expand much when cooking, so you can fill them pretty full. You could also use cupcake pans. Bake 20 minutes or until toothpick comes out clean and cakes are set. Eat warm or cold. As there are no preservatives, refrigerate or freeze leftovers after one day.
I don’t know about you, but I love making something I can freeze for an easy, quick breakfast. Heck, you could eat this anytime. And I really love something healthy that my son will eat. Plus I get my chocolate fix. Win-win.
Do you have a favorite healthy (that doesn’t seem healthy) breakfast or snack food?
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