Blueberry Jam and Oat Breakfast Cake

Do you ever wake up in the morning with an empty belly, craving a delicious breakfast, only to find your kitchen lacking the ingredients you desire? We’ve all been there, facing two undeniable truths. First, you don’t want to rush to the grocery store. Second, your hunger is real and urgent.

If you’ve experienced this scenario, you can surely relate to what follows: attempting to bake something with whatever odds and ends you have left in your pantry. We’ve experimented with countless recipes in search of something satisfying enough to curb those morning cravings. But amidst the trials, there’s always one recipe that stands out, a beacon of hope in your culinary quest.

So, we set out to perfect it, fine-tuning it until it became our go-to baking recipe for those empty fridge moments. What makes it even better is that this recipe doesn’t require eggs or butter. You can substitute almond flour with any flour you have on hand, or skip it altogether. Lemon juice can be swapped for water, and for the jam, raid your pantry for any forgotten jar – in our case, it was the exquisite Organic Blueberry Jam from The Frenchman, but any jam will do. The Honey infused with Vanilla can be switched out for sugar, or if you’re out of sugar, reach for maple syrup.

This is the simplest recipe you’ll ever come across, taking just 5 minutes to prepare and 25 to bake. It’s the perfect excuse to sneak back into bed, allowing the sweet aroma of oats and blueberries to envelop your home as you awaken fully refreshed.

Preparation & Cooking time: 35 minutes

Ingredients

1 Cup of Oats
1 Cup of Oat Milk
1/2 Cup of Almond Flour
5 Tbs of Organic Blueberry Jam from The Frenchman
Zest of 1 Lemon
Juice of 1 Lemon
2 Tbs of Organic Honey infused with Vanilla from Nev
2 Tbs of Egg Replacer
1 Tsp of Baking Powder

The recipe

Preheat the Oven: Set your oven to 375°F.
Prepare the Cake Batter
1. Begin by taking a medium-sized bowl and combining the oats, almond flour, lemon zest, and baking powder.
2. In a separate small bowl, mix the egg replacer with the lemon juice, taking care as it tends to foam and may overflow if your container isn’t tall enough.
3. Create a well or indentation in your dry ingredients. Pour in the egg replacer mixture, add the Organic Honey infused with Vanilla from Nev and oat milk. Proceed to mix the ingredients, either using a stand mixer or by hand, until the batter achieves a smooth and consistent texture.
Bake your cake:
1. Select your preferred baking pan and line it with parchment paper.
2. Pour your prepared batter into the pan.
3. Generously distribute 3 tablespoons of Organic Blueberry Jam from The Frenchman over the batter and gently swirl it in.
4. Bake the cake for approximately 25 minutes or until a knife inserted into the cake comes out clean.
The Montage:
1. Once the cake is ready, remove it from the oven and allow it to cool to room temperature.
2. If you’re in a rush and can’t resist a hot slice of cake (just like my husband!), feel free to dig in without waiting!
3. Spread the remaining Organic Blueberry Jam from The Frenchman on top of the cake.
Prepare your breakfast:
1. Cut yourself a slice of the freshly baked cake.
2. Brew a cup of espresso or tea.
Enjoy!