Ever have days when you don't have the time (or you're simply not in the mood) to make a proper breakfast? I definitely do. That's why I came up with this recipe! This healthy plum breakfast cake is super healthy, it tastes amazing and if you make it during the weekend, you can have it for breakfast (or just as a snack) throughout the whole week. (Do store it in the fridge, though). I used chia seeds to thicken the cooked plums so it has the consistency of jam. The sweetness from the date syrup or the coconut sugar isn't overpowering - so you can add more/less sweetener depending on your preference. The same goes for the whole recipe. You can change the filling by using whatever frozen fruit you have on hand.
It's extremely easy and foolproof so give it a try and let me know in the comments how you liked it!
- 200 g oats
- 300 g frozen plums
- 2 tbsp chia seeds
- 2 tbsp coconut sugar
- 5 tbsp date syrup
- Hot water
Preheat oven to 200C. Weigh out 150 g of oats and add 3/4 cup of hot water. Mix well and add 2 tbsp of date syrup. The dough shouldn't be too sticky. Put plums to a saucepan along with 1/4 cup of water and bring to a boil. Simmer the plums over medium heat for about 15 minutes and than add 3 tbsp of date syrup. Take the mixture of the heat and stir in the chia seeds. Let it cool down slightly.
Take 3/4 of your dough and press it into a 20cm springform pan. Bake for 15-20 mins. Spread the fruit filling onto the crust. Add 50 more grams of dry oats to the remaining 1/4 dough along with the coconut sugar. Sprinkle those crumbs on top of the cake and bake it for 35 more minutes at 190C.
This recipe was shared by PumpUp member @martinkamin. Follow her on Instagram at @martinaminarikova!