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Chocolate Oat Breakfast Cake

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 -10 servings
Author: Shashi
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.

Ingredients

  • 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

Instructions

  • 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.

Notes

Calories 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
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