A few simple ingredients and a food processor convert dates, oats, almond butter, cocoa and a few other ingredients into this scrumptiously satisfying, yet gluten-free, Chocolate Oat Breakfast Cake.
I was eleven years old when my parents shared with me the story of Santa Claus. And, when the tears came, they pulled out a decadent chocolate cake to help tame my tears. I know there are those that believe that food shouldn’t be used as solace or a reward. But, whether it be as a celebration or consolation, the language of food is one I use often.
With that said, 60 days ago, when I embarked on a refined-sugar free diet, I felt like I was giving up an element of my communication – like knowing how to speak a language, but forgetting how to read it! At the beginning of those 60 days, I simply dreaded not having dessert after my meal (sometimes meals). I knew I HAD TO come up with refined sugar-free alternatives to my prior daily comforting dessert ritual. So, I made a variety of refined sugar free bites (like these Orange Cardamom ones) to offer me solace in my sugar free struggle. When I transitioned to the SPLENDA® Naturals #GoodbyeSugar30 challenge (the second half of my 60 day endeavor), I found comfort in adding SPLENDA® Naturals Stevia Sweetener, fruits and dried fruits to my baked goods – like these Carrot Cake Breakfast Cookies.
SPLENDA® Naturals Stevia Sweetener does not contain any added flavors, calories or artificial ingredients. And, it is sweet, without a bitter aftertaste as it gets its unique sweetness from Rebaudioside D (Reb D), which is a better tasting stevia leaf extract than Reb A (which is responsible for that bitter aftertaste in some other stevia sweeteners) – thus, giving you more options in replacing added sugar! SPLENDA® Naturals Stevia Sweetener is available at retail stores nationwide in 40 and 80 count boxes. Visit SplendaNaturals.com for more information and inspiration.
However, today, I celebrate the end of 60 days of being refined-sugar free! Yay! While I thought I was bat-poo crazy at the beginning of those 60 days to give up sugar, I am so glad I stuck it out. These past 60 days have not only have helped me curb my sugar cravings in a big way; but they have helped me understand and distinguish between indulging in a sweet treat out of habit and truly enjoying the experience of a decadent treat. And, I have come to appreciate even more than I used to that sweet treats don’t have to be chock full of refined sugar to be decadent. While I was able to use dates, raisins and apple/pear sauce to enhance a baked treat, I wasn’t quite able to find chocolate chips that had a low to no sugar content.
So, it’s only natural that I celebrate the end of 60 days of being sugar-free with a decadently delicious Chocolate Oat Breakfast Cake topped with milk AND dark chocolate chips! Now, this Chocolate Oat Breakfast Cake itself is completely refined sugar free, butter free and gluten free. And, it comes with a mega dose of oats and dates! You could enjoy a slice of this for dessert with a cold glass of milk, or you could even enjoy a slice of this for breakfast with a steaming mug of coffee – the choice is yours, my friends.
Chocolate Oat Breakfast Cake
- 1/2 cup almond butter
- 2 teaspoons vanilla
- 10 dates pitted
- 2 cups rolled oats certified gluten free
- 1 cup dairy-free milk of your choice I used dairy-free 2%
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 3-4 pkts SPLENDA® Naturals Stevia Sweetener
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoons milk chocolate chips
- 1 cup dark chocolate chips
- 1/4 cup good quality dark chocolate
- Preheat oven to 350 degrees
- Line a 9x9 baking tray with parchment paper
- Add the almond butter, vanilla, dates, oats, milk, eggs, cocoa powder, packets of SPLENDA® Naturals Stevia Sweetener, baking soda and baking powder to a blender and pulse till combined.
- Using a spatula, scrape out the Chocolate Oat mix into the parchment lined baking tray.
- Top with dark chocolate chips and milk chocolate chips.
- Bake for 20 minutes.
- Let cool a bit
- Meanwhile, melt the 1/4 cup of dark chocolate in the microwave on 30 second increments and drizzle onto cake.
Recipe NotesCalories 353 • Total Fat 17.1g 26% (Saturated Fat 5.8g 29% Cholesterol 39.9mg 13% • Sodium 174.6mg 7% Total Carbohydrate 49.7g 17% • Dietary Fiber 7.3g 29% Protein 9.1g 18
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.