My Favorite Grab and Go Breakfast
When I am trying to be faithful with my on – plan eating with THM, I keep single servings of my Berry Oat Breakfast Cake in the freezer for whenever I need a quick meal or snack. It helps keep me from falling off the bandwagon when I don’t have time or ingredients to cook. I will make several of these at once, let them cool and then cut in slices to store in the freezer in individual freezer bags.
Berry Oat Breakfast Cake
- 3 Tbsp. Pyure
- 2 c. old fashioned oats
- 1 tsp. vanilla
- 1 tsp. raspberry or almond extract
- 2 c. plain Greek yogurt
- 2 c. egg whites
- 1½ Tbsp. baking powder
- 1 tsp. cinnamon
- 2 c. frozen berries
- 2 Tbsp. Pyure
- ½ tsp. cinnamon
- Combine all cake ingredients except berries in blender. Mix until the oats break down and batter looks fairly smooth. Pour into a greased 13 x 9 pan. Sprinkle on berries. Bake at 350 for about 30 minutes. Meanwhile, mix together Pyure and cinnamon for topping. Sprinkle on cake after removing the cake from the oven. (If you do it before, the cake rises while baking and all the topping sinks to the center.)
- I love to serve this topped with Triple 0 yogurt.
Berry Oat Breakfast Cake can also be used as a dessert to go along with an E supper! Top with a little Fat Free Reddi Whip to make it look fancy.