This simple recipe puts all the goodness of carrot cake into a healthy baked oatmeal that is perfect for breakfast, brunch or even dessert!
It is amazing to me how fads come and go.
In my brief time on this earth (eye roll inserted here), eggs have gone from being an everyday breakfast staple, to a big-time no-no at any meal, to a powerhouse of nutrition.
When I was a kid, a big bowl of scrambled eggs was passed around the breakfast table. Yes, we almost always ate all three meals together, sitting at a table, with no television or telephone. Notice I said “telephone” not “phones”. And the telephone was attached to the wall by a cord. If it rang, no one wanted to even look at it because if you did, you had to get up from your chair to answer it. By the time you returned to the table, the eggs might be all gone (I grew up with brothers).
Chocolate doughnuts for breakfast? What’s not to love, right? In fact, there is a lot to love about this recipe. Oatmeal, bananas, low sugar … one mixing bowl (okay maybe two), no mixer, make batter the night before … doughnuts, muffins or bread loaf. It’s an all-time favorite at our house. The smell of these muffins baking in the morning would bring my boys out of their rooms to the kitchen to confirm that they would be enjoying this delicacy before heading off to school. And, usually, as an after-school snack.