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).