As much as I love dessert, I don’t know if I would be capable of consuming literal cake to start my day off. I used to eat a huge breakfast when I was younger; some days I would eat an entire box of cereal. Currently, I’m enjoying having a lighter breakfast as I don’t feel like a brick going into my daily activities, and it seems to be a better option for me and my body.

I was perusing the internet searching for some innovative breakfast ideas when I stumbled across a recipe for an actual breakfast cake. Naturally, I was intruiged, and I think you might be, too. This recipe comes from foodnetwork.com.

“RECIPE COURTESY OF ARLYN OSBORNE FOR FOOD NETWORK KITCHEN

“Oatmeal-Glazed Breakfast Cake

“Ingredients

“Cake:

• Nonstick cooking spray, for the pan
• 3 cups all-purpose flour (see Cook’s Note)
• 1 cup old-fashioned rolled oats
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 teaspoons pure vanilla extract
• 4 large eggs

“Glaze:

• 3/4 cup packed light brown sugar
• 1/2 cup old-fashioned rolled oats
• 1/2 cup sweetened shredded coconut
• 6 tablespoons unsalted butter
• 1/4 cup whole milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup pecans, chopped

“Directions

1. For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and coat again with the spray.
2. Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside. Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.  
3. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. 
4. For the glaze: Meanwhile, add the brown sugar, oats, coconut, butter, milk, cinnamon and salt to a small saucepan over high heat. Bring to a boil and cook until the butter and sugar are dissolved, about 1 minute. Turn off the heat and stir in the pecans. 
5. Pour the hot glaze over the warm cake and spread evenly. Let the cake cool in the pan on a rack until cooled completely, at least 40 minutes. The glaze will still look glossy but should be not be sticky. You can cut slices from the pan or invert onto a serving platter or cutting board. Store at room temperature for up to 1 week,” the recipe explains.

Now this might be a cake I can get behind enjoying for breaky.

Photo by No Revisions on Unsplash