Breakfast, as you may already know, is my favourite meal of the day, but in order to satisfy my needs of a transprortable breakfast on the go, this recipe made everything just a little easier. They’re also great to freeze if you’re like me and can’t have the same meal consecutively!
You will need:
- 35g raisins
- 2 chai tea bags
- 300ml boiling water
- 150 g banana (about 2)
- 50g grated carrot (about 1)
- 120g oats
- 50g ground almonds
- 1tsp baking powder
- 1tbsp brown sugar
- 1/4tsp all spice
- 1/2tsp cinnamon
- 2tsp flax seed
- 100ml almond milk
- 75ml orange juice
- 40g nuts of choice (I used Brazil)
- 2 tbsp rapeseed oil
- Zest 1/2 large orange
- 12 tbsp granola (I recommend my marmalade granola as it uses chai water too!) but any will work!
- 6 tbsp peanut butter
- Boil the kettle and add 150ml of the boiled water to a jug with the two tea bags, add the raisins to soak and leave aside.
- Heat the oven to 180 degrees celcius. Grate the carrot and mash the banana, add to a bowl and mix in the rest of the cake ingredients, scoop out the soaked raisins and add to the mixture with 50ml of chai tea.
- Line a muffin tray with 6 cases, or alternatively use 6 metal ramekins. Distribute the mixture evenly and place in the oven for 25 minutes or until cooked though. Leave to cool.
- If you’re freezing these cakes, place in the freezer before proceeding any further, take out the freezer the night before and then continue the next steps ready to serve.
- Spread one tablespoon of the peanut butter on top of each muffin and top each one with an even amount of granola.
- When ready to serve, (if in a ramekin flip out the tin) then either warm up in the microwave, or serve as it is. Scoop in yoghurt and frozen fruit.
Thank you for reading and if you get to try them out let me know how they go! I know there’s a lot of ingredients for a simple breakfast but once you’ve made them you’ve sorted six at once!
– Laura x