How about some
CAKE BATTER OATMEAL?!
How’s that for getting your attention? I have seen SO many different bloggers riding out the cake batter wave lately, that I just had to get in on the action! There’s just something about a recipe that includes “batter” in the name, that immediately triggers a Pavlov response in me!
If you follow me on Twitter, then you’ve already gotten a sneak peek at the my morning bowl of celebratory goodness.
Is it my birthday? No.
Then what’s the special occasion you ask? Let me answer that question with this question: Is there really an occasion needed for indulging in a little childhood-reminiscent sprinkle lovin? I didn’t think so!
A BIB MAY BE NEEDED TO VIEW THE FOLLOWING PICTURES
Sprinkle Me Happy Cake Batter Oats: (serves 1)
- 1/4 cup rolled oats
- 1/8 cup oat bran
- 3/4 cup unsweetened almond milk
- 3/4 cup water
- 1/2 banana, sliced thin
- 1/2 scoop vanilla protein powder
- 2 tablespoons yellow cake mix
- 1/2 teaspoon vanilla extract
- handful of sprinkles
1. Combine oats, oat bran, milk, and water in a pot over medium-high heat.
2. Once the mixture starts to boil, add banana slices and whisk briskly until banana “melts” into the oats.
3. Add protein powder, cake mix, and vanilla extract and continue cooking until it reaches your desired consistency (1-2 minutes for soupy oats, 3-4 minutes for thick oats).
Stir in a bit of the sprinkles and giggle to yourself as you see the rainbow swirl form in the bowl. Top with desired “frosting.” I used a good-sized spoonful of homemade coconut butter (just throw some unsweetened coconut in a food processor and let it do its thang for 10-20 minutes, occasionally scraping down the sides).
Then add a few more sprinkles…you know, for good measure!
Little FYI: Not all cake mixes and sprinkles are created equal. Don’t believe me? Check out the ingredient list the next time you’re in the grocery store…a lot of fillers and they even sneak in some partially hydrogenated oils, aka trans (artery clogging) fat.
I’ve found that the gluten-free mixes are the most legit with only a handful of ingredients.
Betty Crocker Gluten Free Cake Mix
Ingredients: Rice Flour, Sugar, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Xanthan Gum, Salt
Everything in moderation is key…so don’t think I’m telling you that you HAVE to go out and by special ingredients for this. Use what you have on hand, but just know that there ARE alternatives out there! Besides, this is FAR to tasty to wait until the next trip to the store! 😉
So now that you have an opened box of cake mix, what in the world do you do with the rest? Well, besides making more bowls of cake batter oats, why not try a few of Jessica’s recipes:
and while you’re at it, how about whipping up Katie’s Cake Batter Milkshake?
Ha! Now I have that song in my head!
What’s your favorite cake flavor?
I LOVE anything with almond extract in it!
Icing or no icing?
Usually I’m a plain cake kind of gal, unless it’s a cool whip type icing…then I’m ALL over it! I have been known to eat that stuff straight out of the container! Haha!