THANK GOD for the little things in life.
Every day I find thrill in little things like a perfectly hot cup of green tea, blasting Clair du Lune when it plays on my Pandora, and clean hair. I love this about myself because it truly makes life better. Never forget to celebrate little things!
Today I’m giving you something to celebrate!
After about 8 years – no, I’m not joking – I have finally perfected one of my favorite recipes EVER and I’m going to share it with you!
Introducing…Protein Perfect Breakfast Cake!!!!!!
The reason this recipe is so important:
- Nearly every client of mine struggles with finding breakfast options that are delicious and give you fuel for the day
- What you eat for breakfast literally programs your body for fat storage OR fat burning for the entire day
- Protein at breakfast is critical to stabilize blood sugar, optimize energy and boost brain performance
- A macronutrient balanced breakfast promotes fat burning and weight loss
- Every one needs a breakfast option that is easy to make ahead of time for grab-and-go mornings
- This delicious cake also serves as a fantastic pre-workout option
Literally, I could go on and on about this recipe. Instead, I’m going to share it with you so that you can add your own reasons as to why it’s THE BEST!
This week I am releasing my original recipe: Raspberry Oat Protein Perfect Breakfast Cake. In the coming weeks I will also be releasing these flavors:
Now THAT is a little thing worth celebrating, so GET COOKING!
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|Liquid egg whites||736 grams | 3 cups|
|Quaker Old Fashioned Oats||160 grams | 2 cups|
|OR [Pre-ground oat flour]||1 3/4 cups|
|Unsalted butter||56 grams | 1/2 stick|
|OR [Coconut oil]||3 Tbsp + 1 tsp|
|Frozen raspberries||560 grams | 4 cups|
|Baking powder||1/2 tsp|
Blender 9×9 inch baking pan
Large mixing bowl Pam for Baking spray
Whisk Tupperware for storage
Measuring cups and spoons
- Preheat oven to 350 degrees. Spray a 9×9 inch-baking pan with Pam for Baking spray.
- Place rolled oats into a blender and blend for 1 minute until an even flour consistency. Alternatively, you can use pre-ground oat flour, but blending your own make this recipe better!
- If using butter, melt over a low flame, or in a microwave.
- In a very large mixing bowl combine egg whites, oat flour, butter (or coconut oil), salt, baking powder and vanilla. Whisk just until there are no flour clumps; do not over whisk.
- NOTE: Batter will be very liquid.
- Fold in the frozen raspberries and break up any clumps. NOTE: Batter will still be very liquid!
- Pour into pan. Gently stir to distribute the fruit evenly in the pan.
- Bake for 25 minutes. Rotate the pan ¼ turn and cook for another 25 minutes or until solid in the center of the cake.
- NOTE: Ovens vary; cook just until the center is solid, but still a bit wet.
- Let cake cool completely. Cut into 4 or 6 pieces. See below for calorie and macro breakdown.
- Place each piece in a Tupperware container or tin foil for easy grab-and-go.
4 pieces: 440 calories each
6 pieces: 293 calories each
Variation: Drizzle 1 Tb of maple syrup on top of each piece:
4 pieces: 490 calories each
6 pieces: 343 calories each
As always, I’d love to hear from you. Try out this recipe and let me know what you think! Tell me ALL the ways that it changed your life! Please share your thoughts in the Comments section below!