Recipe: Toaster Cakes
This recipe comes from a student in my Nutrition Counseling course at Plymouth State University’s Eating Disorder Institute. I haven’t made the recipe yet but it sounds like a fun breakfast option for the morning of 4th of July! It’s a perfect time of year to incorporate berries. The anti-oxidant richness of the vibrant berries are an awesome addition at breakfast any time. If you want to learn more about the anti-oxidant benefits of berries, check out this article by Web MD.
This is my favorite, most frequently made recipe. I love it because it’s easy, versitile, freezable and portable.It is also endlessly adaptable and full of protein. Enjoy!
1 large carton of liquid egg product (15 egg equivelency)
3 cups old fashioned style oatmeal
cinnamon and sweetener to taste.
Optional: blueberries, cubed bosc pears or canned pumpkin (add 4-6 oz. per serving into the batter before baking).
Optional: 1/2 cup powdered milk.
Combine all ingredients and pour into a greased 9x13in. pan. Bake for 30 minutes at 375.
Cool and cut into six equal servings. When the cakes are cooled, they can be cut through the middle to make them toaster-sized. The fruit free squares hold together best while being toasted.
They are delicious toasted and served with jam, butter or my favorite, Lebany yogurt spread.
**This is an adaptation of Kay Sheppard’s recipe for Breakfast loaf (www.kaysheppard.com).