Oatmeal Protein Breakfast Cake

Tymeria

While trying to find an easier, less time consuming way to make our oatmeal/protein shake breakfasts, my husband and I started experimenting and came up with this recipe. Well, technically this recipe is for my breakfast. My husbands is a little bit different and is slightly lower in calories per serving.

Sharon's Oatmeal Protein Breakfast Cake

This recipe is super simple. I make this in a 9x9 cake pan and cut it into 4 large pieces. I then put them in sandwich bags and store them in the refrigerator. It is a large, filling, and hassle-free breakfast for the hectic weekday mornings. My breakfast, as listed below, is 565 calories per serving (¼ of the entire cake). If you don't like to eat such a large amount in the mornings or don't want so many calories, you could cut the cake into more, smaller pieces. As a side note, we use a food scale to make sure that our measurements and calorie calculations are accurate.

Ingredients
4 servings of Bob's Red Mill High in Fiber Chia Seeds (52g)
4 servings of Nutiva Hemp Protein Hi-Fiber (120g)
4 servings of Nature's Plus Energy Shake (108g)
4 servings of Nature's Plus Spirutein Natural Chocolate Unsweetened (92g)
2 cups Raw Rolled Oats
56g (approximately ½ cup) of ground Cashews
½ cup of Bob's Red Mill Stone Ground Garbanzo Bean Flour
½ cup (approx) of ground cinnamon (optional)
¼ cup Stevia in the Raw for baking (optional)
32 packets of Splenda (you can add as much or as little sweetener of your preference to suit your own tastes, but I really like mine sweet!)
8 TBSP Sugar-free Hazelnut Coffee Syrup (optional, you can also choose any flavor you prefer)
Non-Stick Cooking Spray (we use Smart Balance Omega brand)

In a large mixing bowl blend all dry ingredients. Then mix in the coffee syrup (if you are using it) and water until the batter is a consistency between cake batter and bread dough. You don't want to add too much water or your cake will be soggy in the middle.

Spray a light coating of cooking spray in a 9x9 (preferably non-stick) cake pan. Then spread your batter/dough evenly in the pan. We let ours sit for about 15 mins covered before baking.

Preheat your oven (or toaster oven, as we use) to 350 degrees, then bake your cake for 45 mins. When using our toaster oven we use the convection cook setting. Once you have confirmed that your cake is done cooking let it sit and cool in the pan for another 15-30 mins. Cut it into quarters (or whatever you decided) and put the pieces into sandwich bags and place in the refrigerator.

Serving suggestion: When you are ready to eat your breakfast cake put it in the microwave for 1-2 mins for a delicious warm breakfast! Enjoy!