Cake for breakfast "Morning Star"

Milk, oatmeal, nuts, some fruit - a great dessert for breakfast.
How to cook Cake for breakfast "Morning Star"
Step 1

Mix milk, cocoa and boiled condensed milk, mix until the ingredients are combined.
Step 2

Dry the oatmeal in a dry hot frying pan for about 1 minute.
Step 3

Grind nuts, oatmeal, coconut into crumbs in a blender. Add the liquid mixture little by little to the dry ingredients until a dense, slightly viscous mass is obtained.
Step 4

Press the mass into the molds, so form the cakes. Sprinkle cocoa powder on top of the cakes and place in the refrigerator to set for 30 minutes.
Cake for breakfast "Morning Star" - FAQ About Ingredients, Baking Time and Storage
Yes, almond milk or any other plant-based milk can be used as a substitute for regular milk without affecting the texture or flavor.
The cake can be stored in an airtight container in the fridge for up to 3 days for optimal freshness.
This recipe contains oats and condensed milk, which are higher in carbs. For a low-carb version, consider using almond flour and a sugar-free sweetener.
Yes, you can freeze the cake for up to 1 month. Thaw in the fridge before serving for the best texture.
If you don’t like coconut, you can omit it or replace it with additional nuts or seeds for a similar crunch.
Yes, a food processor works well for grinding the nuts, oats, and coconut into a fine crumb.
Use plant-based milk, vegan condensed milk, and ensure all other ingredients are vegan-friendly to adapt this recipe.
Yes, adding chocolate chips will enhance the flavor. Mix them in after blending the dry ingredients for even distribution.
Serve chilled with fresh berries or a drizzle of nut butter for extra flavor and texture contrast.
Yes, simply double all ingredients and adjust the mixing time to ensure even consistency. Use multiple molds if needed.
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