Let’s go backwards a little bit.

To the start of the birthday celebration.

Breakfast.

If you live 4 blocks away from me.

And it is your birthday.

I will make you breakfast.

Apparently I’m obsessed with sprinkles. I feel like I just discovered their existence. It seems like I’ve been putting them in + on everything, but really it happened all in 1 day.

So how do you make birthday breakfast extra special, while still staying super healthy?

OAT BAKE BIRTHDAY BAKES

In 2 varieties.

Because, well, I like variety and I know the birthday girl does too.

So what do we have here?

BAKE #1 – Vanilla “funfetti” Oat Bake

My favorite cake for years, was the Pillsbury Funfetti vanilla cake. Right mom? I’ve always been obsessed with all things vanilla. That’s not going to change.

Bake #2 – Lemon Oat Bake

The oat flour gives the bakes a little softer + sweet texture in comparison to the buckwheat bakes. I thought it would make a much better “cake” texture, while still being super healthy. It worked! Very cake-like!

Vanilla “Funfetti” Oat Bake [serves 1]

1/4c oat flour [freshly ground from whole oat groats or steel cut, in a blender]
1T chia seeds
2T unsweetened applesauce
3T unsweetened almond milk
1T raw buckwheat groats
1 large egg
1/4t baking powder
1t vanilla extract
1.5t sucanat [opt]
1T sprinkles [opt]
pinch of salt

Preheat oven to 350* + grease a small baking dish. [~4-5” diameter 1-2” deep, or 3 muffin tins, or 2-3 ramekins]
In a small bowl, whisk the egg.
Whisk in applesauce, vanilla + almond milk.
Mix in oat flour, groats, chia seeds, sucanat, salt + baking powder until just combined.
Stir in sprinkles, if using.
Pour into well-greased or parchment lined baking dish, spread evenly, and bake for 32-36min, until a toothpick comes out almost clean.
Slide a knife around the edge and flip out onto a plate.

Lemon Oat Bake [serves 1]

1/4c oat flour [freshly ground from whole oat groats or steel cut, in a blender]
1T chia seeds
1/2 banana
3T unsweetened almond milk
1T raw buckwheat groats
1 large egg
1/4t baking powder
1/2t vanilla extract
1/2t lemon extract
1.5t lemon zest
pinch of salt

Preheat oven to 350* + grease a small baking dish. [~4-5” diameter 1-2” deep, or 3 muffin tins, or 2-3 ramekins]
In a small bowl, mash the banana with a fork, until egg-like.
Whisk in the egg.
Whisk in vanilla, lemon extract, lemon zest + almond milk.
Mix in oat flour, groats, chia seeds, salt + baking powder until just combined.
Pour into well-greased or parchment lined baking dish, spread evenly, and bake for 32-37min, until a toothpick comes out almost clean.
Slide a knife around the edge and flip out onto a plate.

*For high altitude set your oven to 375*

*I didn’t add any extra sweetener in the lemon version because the banana helped sweeten, without leaving much, if any, banana flavor.

*Feel free to sub raw buckwheat flour instead of oat flour, but add 1T extra almond milk.

The next question was, what to top them with?

Local + organic peaches? Yes!

Banana? Yes again.

Cake Batter Cashew Butter? Ohhh yes.