Listen up! Put down your remote and head to the kitchen immediately (after reading this post) to prep this breakfast for tomorrow morning. You’re welcome ahead of time. Trust me, you will love me in the morning.
We had a handful of extra organic cherries that needed to be used up and after seeing the beautiful cake Coco made for her twenty sixth birthday, I knew that I needed to make a delicious cherry breakfast. And so I did.
To make morning prep super simple, I always pre-measure all of my dry ingredients along with some of the wet ingredients (milk + applesauce + extracts in one bowl and honey + coconut oil in another) and prep the fruit (pit + halve cherries), set out the eggs + banana + greased ramekins on the counter for easy early morning assembly.
Then in the morning while the oven preheats, I pop the honey + coconut oil into the oven to melt, mash the bananas, crack the eggs and add the milk mixture + melted coconut oil+honey + prepped cherries to the dry ingredients. While breakfast bakes I shower and get ready for the day.
To pump up the protein, I served these breakfast bakes with a cool cinnamon vanilla whey protein shake (vanilla protein powder + homemade vanilla almond milk + dash cinnamon + ice).
If you do not have 4-5 inch wide ramekins, you can definitely use the batter to bake muffins. This recipe will make either 3 breakfast bakes or approximately 18-24 muffins. If making muffins, they will take less time to cook, most likely 20-25 minutes.
Cherry Banana Breakfast Bake
Inspired by the many breakfast lovelies baked by Ashley
1/2 c buckwheat flour (ground in my Vitamix from raw buckwheat groats)
1/2 c oat flour (ground in my Vitamix from raw oat groats)
1/4 c steel cut oats or buckwheat groats
4 tbsp ground flaxseeds or chia seeds
1 tsp baking powder
1 tsp cinnamon
1/4 c nondairy or organic low-fat milk
1 1/2 bananas, mashed (or 1 banana + 1/4 c applesauce)
1 tbsp vanilla extract
1/2 tsp almond extract, optional, but oh.so.good
2 tbsp raw local honey, maple syrup, sucanat or brown rice syrup
2 tbsp + 1 tsp organic organic extra virgin coconut oil or butter or ghee, divided
20 organic cherries, pitted and halved (approximately 1 cup)
Preheat oven to 375°. Grease three 4-5 inch wide ramekins with 1 tsp coconut oil.
In a small oven-safe bowl combine honey and 2 tbsp coconut oil. Place in preheating oven until melted, but not boiling, about 2-3 minutes.
In a medium bowl combine dry ingredients, through cinnamon.
Halve and pit cherries, set aside.
In a glass measuring cup combine wet ingredients, through vanilla extract. Stir in melted honey and coconut oil.
Add wet ingredients to dry and gently stir until just combined. Fold in cherries.
Pour batter into prepared ramekins and bake 25-35 minutes until a toothpick inserted in center comes out clean.
What sort of randomness is on your mind today?
Ever since Matthew was little baby, every time that he cries to get his way I have sang “Somebody call 911 Matthew’s fire burnin’ on the dace floor oh-oh-oh-oh” to him. 🙂 Last week we rented Just Go with It and Allan heard the Sean Kingston version of that song for the first time.