Yogurt Topped Cherry Almond Breakfast Cakes
Sweet fresh cherries are the star of this toaster oven breakfast recipe that comes together quickly and tastes delicious.
Sweet fresh cherries are the star of this toaster oven breakfast recipe that comes together quickly and tastes delicious.
- 1/2 teaspoon baking powder
- a pinch of salt
- 1/8 teaspoon pure almond extract
- 1 tablespoon + 1/2 tablespoon melted coconut oil ((plus more f
- 2 teaspoons real maple syrup (plus more for drizzling)
- 3 tablespoons almond milk ((or milk of your choice))
- 1/4 cup spelt flour ((or sub whole wheat flour))
- 1/3 cup pitted & halved cherries ((about 8 whole cherries
- 2 tablespoons raw slivered almonds ((plus more for sprinkling i
- 2/3 cup nonfat plain dairy yogurt or dairy-free yogurt
- Carbohydrate 0.977958331349211 g
- Cholesterol 0.81666666500978 mg
- Fat 0.462999999060646 g
- Fiber 0 g
- Protein 0.675791665295593 g
- Saturated Fat 0.135116666392536 g
- Serving Size 1 1 Serving (21g)
- Sodium 21.4374999565067 mg
- Sugar 0.977958331349211 g
- Trans Fat 0.0219374999554923 g
- Calories 11 calories
Step-by-step
- Preheat toaster oven to 350 F and lightly oil two 5 ounce ramekins.
- In a coffee cup stir together coconut oil, 2 teaspoons maple syrup, almond extract and almond milk until well combined.
- In a small bowl combine flour, baking powder and salt.
- Stir maple milk oil mixture into flour and mix just until combined.
- Pour batter into prepared ramekins, sprinkle almonds evenly over batter and arrange cherry halves sliced side down gently pressing them into batter.
- Place ramekins on a cookie sheet (makes it easier to remove the cooked ramekins) and bake at 350 F for 9 to 11 minutes until a toothpick inserted into the center comes out clean.
- Allow cakes to cool for at least 10 minutes before serving.
- Top cooled cakes with a scoop of yogurt, drizzle with remaining maple syrup and sprinkle with a few sliced almonds.
My Go-To Quick Breakfast: Yogurt Topped Cherry Almond Cakes
Mornings can be a whirlwind, especially when you're juggling work, family, and trying to maintain a healthy lifestyle. Finding a quick and delicious breakfast that doesn't sacrifice taste or nutrition can feel like searching for a needle in a haystack. But I've discovered a real gem: these delightful cherry almond breakfast cakes. They're incredibly easy to whip up, even on the busiest of mornings, and they're surprisingly satisfying and packed with flavor.
What I love most about this recipe is its versatility. I’m a busy working mom, and I’m always looking for ways to streamline my morning routine. This recipe fits perfectly. You can easily adjust the ingredients to suit your preferences and what you have on hand. For instance, I often swap out the spelt flour for whole wheat or even oat flour, depending on what's in my pantry. The same goes for the milk – almond milk is my go-to, but any type of milk will do.
The combination of sweet cherries, crunchy almonds, and creamy yogurt is a perfect balance of textures and flavors. The cherries add a burst of juicy sweetness, while the almonds provide a satisfying crunch. And the yogurt? It’s the perfect creamy counterpoint to the slightly sweet cake. It adds a refreshing coolness that's particularly welcome on a warm morning.
These cakes are small enough to be a perfect single serving, so they are ideal for meal prepping. I often bake a batch on the weekend and keep them in the fridge for a grab-and-go breakfast throughout the week. They reheat beautifully in the microwave or toaster oven, making them a convenient and delicious option for those busy mornings when you don't have time for a long breakfast preparation.
The recipe itself is incredibly simple and straightforward. The batter comes together in minutes, and the baking time is short and manageable. Even those who are not confident bakers can easily master this recipe. I've made it countless times, and it's never failed me. The texture is always perfectly moist, the flavor consistently delightful. The only challenge I face is preventing my family from eating them all before they reach my breakfast plate!
More than just a breakfast, this recipe represents a little slice of calm in my often hectic mornings. It’s a chance to pause, take a few minutes for myself, and enjoy a delicious and healthy start to the day. So, if you're looking for a quick, easy, and supremely satisfying breakfast option, I highly recommend you give these Yogurt Topped Cherry Almond Breakfast Cakes a try. You won’t be disappointed!
Beyond Breakfast: These little cakes are incredibly versatile. They're not just confined to the breakfast table. They also make a delightful afternoon snack or even a small dessert after dinner. Try serving them with a dollop of whipped cream or a drizzle of chocolate sauce for a decadent treat.
Make it Your Own: Feel free to experiment with different fruits and nuts. Blueberries, raspberries, and pecans would all make wonderful additions to this recipe. The beauty of baking is the ability to personalize your creations, and these cakes are a perfect canvas for your culinary creativity.
In conclusion, this recipe is more than just a collection of ingredients and instructions; it's a testament to the simplicity and satisfaction of a well-crafted meal, and a delicious way to start your day, no matter how busy you are. It’s my little secret weapon for conquering mornings, and I hope it becomes yours too!
