Sunday breakfast is pretty much the thing I most look forward to the entire week. Well, besides the sleeping in part that coincides with them. Sleep might actually be my favorite thing about life in general, but Sunday breakfast is right behind it.
It’s lazy, unrushed and I try and make it a point to never have the same thing twice. Hence why there are quite a few breakfast recipes on here.
Welcome to the newest concoction.
If you like banana bread, chocolate chip and/or oatmeal cookies, you will like this. And if there are actually people out there who don’t like one of those things, my world has just been turned upside down.
The best part of course is that it’s a pretty healthy version of those three desserts. Considering I spent my Saturday night at Dick’s buying clearance spandex shorts (like the short, short ones) that’s a good thing.
And considering I spent the rest of my Saturday night at Harbor Freight Tools, Ulysses is lucky I’m sharing this with him.
Banana Chocolate Chip Breakfast Bake
Ingredients
- 1/4 cup rolled oats
- 2 tablespoons spelt flour
- 2 tablespoons almond flour
- 1 tablespoon vanilla whey protein powder *optional
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon cacao nibs
- 1/2 small banana mashed
- 1/2 teaspoon vanilla extract
- 2 tablespoons liquid egg whites
- 1 1/2 tablespoons milk
- 1/2 tablespoon maple syrup
Instructions
- Preheat oven to 350 degrees and grease an oven safe ramekin.
- Combine dry ingredients (oats through cacao nibs in a small bowl).
- Combine remaining wet ingredients in another small bowl and mash/whisk together.
- Pour wet ingredients into dry and stir until combined.
- Pour batter into ramekin and bake for about 20 minutes until fully cooked.
Notes
Nutrition Facts
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Charissa
Tuesday 24th of April 2012
Oh my word. This looks unbelievably good! 5 stars!
Jamie @ Thrifty Veggie Mama
Tuesday 24th of April 2012
Looks delicious! Definitely pinning this one to try soon. Always looking for more breakfast options. Oatmeal gets a little old.
Alyssa
Monday 23rd of April 2012
I don't think there can possibly be any better combination than you've created here. I'm going to have to surprise my roomies with breakfast sometime this week.
Kelly
Monday 23rd of April 2012
Could I use white/wheat flour instead? I don't have the spelt or almond flour.
Running to the Kitchen
Monday 23rd of April 2012
Kelly- I think that would sub fine for the spelt. If you don't have almond flour, it's just ground up almonds so would it be possible to make your own? I'm not sure how it would turn out if you use white/wheat exclusively. I wouldn't use 100% whole wheat unless it's ww pastry otherwise it will probably turn out too gritty and dry.
Kat
Monday 23rd of April 2012
I'm aware that this is so not the point, but I LOVE your dishes. And this one is amazing! There should be a dish swap for (food)bloggers so you get to have photos with new dishes.