Morning Glory Breakfast Bars
Morning glory muffins are a classic for a reason, but I’m here to tell you that morning glory breakfast cake takes us to a WHOLE OTHER LEVEL. Not to mention that having one pan vs. filling individual muffin tins is definitely simpler. And we’re all about simple here.
This breakfast cake has the most amazing texture…crazy soft and moist, to the point it practically falls apart in your hands. It’s loaded with warm spices, which makes your house smells insane while baking. It’s packed with fruit and veg, whole wheat flour, and shredded coconut, for a high-fiber meal prep breakfast that shouldn’t spike your blood sugar too much. And yet it feels like an indulgent treat.
That’s right, we’re having our cake and eating it too. Figuratively and literally.
The end result is very similar to my healthy morning glory muffins recipe, that I shared many years ago (and is still a classic!), but really amps up the spices and benefits from the addition of crushed pineapple and golden raisins.
FYI, I don’t get super hung up on exact measurements for the fruit and carrots, and I never peel my apples especially (the peel is where all the good stuff is!).
Preheat oven to 350 F. Grease an 8-inch or 9-inch square baking pan (you can also line with parchment if desired).
In a large bowl, rub together the lemon zest and sugar, then add in the shredded apple, carrot, pineapple, coconut, golden raisins, and oil. Add eggs, and whisk to combine. Add the flour, spices, salt, baking powder, and baking soda and stir until the flour just disappears (don’t overmix).
Pour the batter into your prepared pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out batter-free.
Let cool in pan then carefully cut into squares with a serrated knife. The cake is super moist and will be quite crumbly.
I kept mine on the counter for a couple days, but it will keep well in the fridge if you want a slightly firmer, less crumbly cake (and it will last more like 5 to 6 days).
Adapted slightly from Smitten Kitchen
Other delicious, healthy breakfasts you’ll love:
- Mom’s Super Healthy Breakfast Bars (GF, dairy-free)
- Healthy Apple Muffins with Cinnamon-Sugar Topping
- Peanut Butter & Jelly Baked Oatmeal (GF, dairy-free, egg-free)
- Egg & Salmon Breakfast Casserole with Goat Cheese & Veggies
- 5-Minute Healthy Breakfast Tacos
- Healthy, Cozy Carrot Cake Oatmeal
- Healthy Blueberry Breakfast Crumble
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Healthy Morning Glory Breakfast Cake
This easy, healthy breakfast cake takes the iconic morning glory flavor combo and turns it into delicious morning glory breakfast bars. It's a healthy yet indulgent meal prep breakfast option that's packed with apple, carrot, pineapple, coconut, and warm spices!
Ingredients
- 1 cup of grated apple (including peel; about 1 apple, cored)
- 1 cup of grated carrot (1 thick carrot; you don't need to peel)
- 1/2 cup of well-drained crushed pineapple or finely chopped fresh pineapple
- 1/3 cup of shredded unsweetened coconut
- 1/4 cup of golden raisins
- Zest of 1 lemon
- 2/3 cup of granulated sugar (I got a bit light; you can also use raw sugar)
- 2/3 cup of olive or avocado oil
- 2 large eggs
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground cinnamon
- 3/4 teaspoon of kosher salt
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1 1/4 cups of flour (I used whole wheat pastry flour; all-purpose is fine too)
- Optional: 2 tablespoons of toasted, salted pepitas
Instructions
- Preheat oven to 350 F. Grease an 8-inch or 9-inch square baking pan (you can also line with parchment if desired).
- In a large bowl, rub together the lemon zest and sugar, then add in the shredded apple, carrot, pineapple, coconut, golden raisins, and oil. Add eggs, and whisk to combine.
- Add the flour, spices, salt, baking powder, and baking soda and stir until the flour just disappears (don't overmix).
- Pour the batter into your prepared pan and smooth the top. If using, sprinkle the pepitas over the cake. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out batter-free.
- Let cool in pan then carefully cut into squares with a serrated knife. The cake is super moist and will be quite crumbly. I kept mine on the counter for a couple days, but it will keep well in the fridge if you want a slightly firmer, less crumbly cake (and it will last more like 5 to 6 days).
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