A Complete Breakfast – In The Form of Cake!
This cake is sweet, lightly spiced, and studded with tart raspberries. It’s also packed with protein, fiber, and healthy carbs – its main ingredients include oats, cottage cheese, eggs, and fresh fruit. The resulting cake is super convenient (just grab a slice to go as you’re on your way out the door to work!) and it will leave you feeling full and energized all morning. As if that wasn’t good enough, the cake is super easy to make. All of the ingredients come together with a push of a blender button, then the batter goes into a 9” x 13” pan and bakes up in 40 minutes. It’s an easy recipe to add into your weekend meal prep routine and you’ll be set with breakfasts and/or snacks for the entire week.
How to Make a Breakfast Routine Stick
If you love the idea of eating a healthy breakfast every morning but struggle to make that a reality on hectic mornings, you’re not alone. Thirty-one million other Americans also skip breakfast, according to a study conducted in 20111. However, making an effort to start the day with protein, fiber, and healthy carbs goes a long way toward improving your mornings, productivity, and overall diet. Here are five tried-and-true ways to make breakfast a reality even on your craziest mornings:
- Make food ahead of time – every single weekend. This one habit may be the key to helping you check the breakfast box each morning. Plan a make-ahead breakfast for the week and do all the necessary prep when you have free time on the weekend. Recipes like this cake, chia puddings, homemade granola (to pair with Greek yogurt), or vegetable-packed egg bakes are readily available and an awesome solution for the breakfast struggle.
- Plan something you can get excited about. Whether it’s a shot of espresso, a chocolate muffin recipe you love, or a rejuvenating glass of kombucha, plan some element of your breakfasts that you’ll find yourself looking forward to the night before. This ‘reward’ element of a breakfast routine will help you to create a positive habit loop.
- Set yourself up for success the night before. Make sure you have everything you need for the next morning prepped the night before – not just food and/or coffee, but work clothes, papers, bags, and weather-appropriate outerwear. Your Tomorrow Self will thank your Today Self – and you’ll be much more likely to find time to eat something healthy.
- Prioritize self-care. Oftentimes we put everyone else’s needs before our own during busy mornings – whether it’s kids who forgot their homework, spouses who have their own set of requests, or bosses who try to run the show even when you’re not at the office yet. Sometimes taking good care of yourself requires saying “no” to the constant requests from others and making time for what you need, even if it’s at the expense of someone else’s needs.
- Keep an emergency breakfast kit in your car. For mornings that just don’t go according to plan, keep a bag with healthy protein bars, dried fruit, nuts, or even instant oatmeal packets in your car. That way, you’ll have an option to fuel yourself on your most demanding mornings (when it’s also often the most needed!).
Raspberry Cinnamon Protein Coffee Cake (Serves 12)
2 cups old-fashioned oats
2 cups low fat cottage cheese
8 whole eggs or two cups liquid egg whites
1 tablespoon vanilla extract
2/3 cup brown sugar
¼ teaspoon liquid stevia
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon plus 1 teaspoon baking powder
1 ½ cups frozen raspberries
- Preheat oven to 350º F and spray a 9” x 13” pan with coconut oil baking spray.
- In a blender or food processor, blend oats until they form a fine flour.
- Add remaining ingredients (except for raspberries) and blend on high for one minute, or until a cohesive batter forms.
- Spoon batter into prepared pan. Sprinkle raspberries overtop and gently stir into batter with a spoon.
- Bake cake for 40 minutes, or until golden brown and set in the center. Cool completely on a wire rack (it will sink some as it cools), then cut into twelve squares and enjoy. Store any leftovers in an airtight container in the refrigerator for up to a week or in the freezer for up to two months.
- If you don’t have frozen raspberries on hand, any fresh or frozen fruit will work instead.
- Use coconut sugar in lieu of the brown sugar as a less refined sweetener option.
- This recipe works for pancakes or muffins as well. Pancakes can be cooked on a griddle or nonstick frying pan. If making muffins, bake for 15-20 minutes.
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