I feel sho shcandalous.
I was so mean to you, you guys. So, so mean. And you didn’t even know how mean I was being, when I dangled this picture of a certain Birthday Cake Baked Oatmeal under your noses in an unassuming post about positivity. Pssh, positivity? What was I thinking? There are much more important matters to discuss…
LIKE CAKE, OBVIOUSLY.
This recipe was born out of a yearning for a perfect, healthy, cake-like, invented-by-me birthday breakfast for my own turning-of-the-year (December 10th). When I was concocting it, I figured it would either be a big hit or a big miss…
IT HIT. Hard. Yummmmm. I made it and ate it on my birthday and DIDN’T TELL YOU GUYS HOW TO MAKE IT!! Shcandalous! ;)
But now you can know. I’m done with being mean. I figured, since I didn’t know anyone whose birthday is coming up soon, I could post the recipe as a New Year’s breakfast–it is the birth of 2013, peeps! (Good thing the world didn’t explode on the 21st…no, no, I’m not going to go there.)
Happy, happy new year.
Without further ado…
Birthday Cake Baked Oatmeal
This is the “classic” birthday-style cake; creamy vanilla cake, chocolate frosting optional. I realize some of you would prefer chocolate cake, but tradition must be honored.
3 T raw cashew butter combined w/ a splash almond extract and a splash vanilla extract, and SPRINKLES!
1/2 recipe vanilla chia amazeballs (directions in the Instructions section)
1 1/2 c rolled oats
1 c milk of choice
1 tsp baking soda
2 T flax
1/2 c vanilla honey Greek yogurt
1 more splash vanilla
Mmkay, this is intimidating, but your final cake-for-breakfast will be worth it, so bear with me.
First, you’re going to combine your cashew butter with a splash of almond extract and a splash of vanilla extract, and some sprinkles, if you wish.
It will probably look something like this. Except, there’s no doubt yours will look prettier than mine. (It’s dang tasty, though, and that’s all that matters, right? You can’t go wrong with almond extract.)
Next, you’re going to do your second bit of prep work here: Prep your half-batch of Vanilla Chia Amazeballs. Buzz 6 tbs oats in a food processor until they become flour (or just use oat flour, or instant oats), mix in 1 T almond butter, 1 T agave nectar, .5 t chia seeds, and (2 tablespoons vanilla protein powder and .5 teaspoons vanilla extract) OR, if you don’t have protein powder, (1 T ground flaxseed and 1 t vanilla extract) will also work. Roll into eensy weensy little balls…
With my (child-size) hand, for size comparison. Yes, it’s a laborious task, rolling all that batter into balls that are barely half a teaspoon each, but it will allow them to distribute evenly throughout the oatmeal bake and give you more amazeball per bite!
Whew. Now you’re done with the prep work! Breathe a sigh of relief! Now you just have to mix stuff!
Combine all the other ingredients in a large bowl (glass is best) and combine well with a spatula. Stir the cashew butter fully into the mixture but just incorporate the amaze-balls.
Pour into a greased pan and bake at 350 degrees for approximately 40 minutes.
I chose a ROUND pan to kick off new year’s, because according to Chocolate Covered Katie, round things (especially breakfasts) bring good fortune into the new year by symbolizing coming full circle and starting a new cycle!
It is also shaped more like a cake this way.
(And then I, erm, tried to frost it somewhat, purely for your amusement. Clearly, I overestimate myself.)
Topping ideas? When I actually ate this on my birthday, I used some almond butter, agave, avocado, and cocoa powder mashed together as “frosting” (no, you can’t taste the avocado), and that was great. Plain ol’ chocolate nut butter is also great. If your new year’s resolutions involve something along the lines of eating less chocolate, however (the horror!), it’s also “amazeballs” just smeared with some more cashew butter. And sprinkles. Yesh.
How can you not start off a new year on the right foot with cake for breakfast??
Good fortune to you this coming year.