Many are opting for intermittent fasting and breakfast is becoming a contentious meal. Is it really the most important meal of the day? Should we really eat like kings in the morning? Realistically, we are all different and you should probably listen to your own body to whether or not you can eat breakfast. But we should definitely not eat the processed breakfast cereals and bars which are often packaged to us as viable option for a nutritious diet. Instead, opt for this naturally sweet, cake bar which is baked in the oven and compliments a brew perfectly. This meal was concocted after I had mistakenly thought we had ran out of raspberries. Upon shuffling through the freezer compartment and at the last minute, I added a whole bulk of frozen raspberries as a topping which gives the cake it’s 3 layers: blueberries, oat mix and raspberries.
Ingredients: 130g of oats, 60g of chopped pitted dates, 150g of frozen blueberries, 150g of frozen raspberries, 300ml of your preferred plant based milk, 80g or 1 whole speckled banana, 20g of sunflower seeds, 40g of whole almonds.
- Preheat the oven at 180 degrees. Mix all the ingredients apart from the raspberries in a bowl.
- Empty cake batter into a 12 inch cake tin which is lined with baking paper. Add the frozen raspberries on top of the cake batter and bake for 25 minutes. Remove from oven and leave to cool.
Other ingredients to consider: peanut butter, walnuts or any other nuts, desiccated coconut, flax seeds, dark chocolate, cacao, other fruits or butters