Vanilla Chai Breakfast Bake

I promise that we don’t solely eat breakfast bakes in the morning but you probably think we do since we have given you recipes for a Lemon poppy-seed, Pumpkin Fig, and Apple Pie Bakes. Although I DO have another breakfast bake post for you (just in time to plan for breakfast tomorrow!), other options that we frequently eat include old-fashioned or steel-cut oats with add-ins (berries, nut butters, chia seeds, etc.), fruit with soy yogurt, or tofu scrambles with tons of veggies.

As we’ve stated before, these bakes may seem like more work but if you throw together the dry ingredients the night before, add the wet ingredients in the morning, and bake it while you’re getting ready, it’s really a handy (and hearty) breakfast that keeps us going until lunch. With the addition of protein powder to this Vanilla Chai Bake, it may keep your hunger at bay even longer!

Feel free to experiment with your favorite protein powder (although it may change the texture of the dish). The rice protein powder by Nutribiotic that was used is a bit chalky by itself so is not one that I would recommend if you’re sensitive to texture, but it actually worked well here and I did not detect the chalkiness.

It may not look like much, but it has a nice taste of chai and vanilla and goes great with some berry-flavored tea (or maybe more chai!).

Additionally, we don’t usually add much sweetener to them but occasionally top them with sweeter ingredients (a little agave or maple syrup mixed with yogurt, perhaps?) when we feel like it.  Because of this, you may wish to add more sweetener to your breakfast, but try it without first!

Like I said above; we like to add sweet-tasting 'sauces' to our bakes. This one consists of chia, soy yogurt and leftover cranberry sauce from Thanksgiving.

Vanilla Chai Breakfast Bake
[Serves 1]

  • ½ of a medium-large Banana
  • 1/8 cup unsweetened Vanilla Almond Milk*
  • 1/3 cup Chai Tea Latte Concentrate*
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon butter emulsion (optional)
  • 1 teaspoon Agave/other liquid sweetener
  • 1/8 cup Quinoa Flakes
  • 1/8 cup Mighty Tasty GF Hot Cereal (or oat bran)
  • 1 Tablespoon Chia Powder
  • 1 Tablespoon Vanilla Protein Powder*
  • 1 teaspoon Stevia*
  • ½ teaspoon Baking Powder
  • Freeze-Dried Strawberries

* Note: I used Trader Joe’s Unsweetened Vanilla Almond Milk, Oregon Chai Sugar-Free Original Chai Tea Latte Concentrate, Nutribiotic Vanilla Rice Protein, Extract in the Raw Stevia (which is a one-to-one substitution for sugar so you may need to use more or less of other brands, to taste).

– Preheat the oven to 375 F and spray a small baking dish or muffin tins with cooking spray.

– Mash the banana in a bowl and then add the liquid ingredients. In a separate bowl, combine the dry ingredients, reserving the strawberries.

– Add the dry ingredients to the wet and combine (it will be runnier than muffin batter).

– Fold in the strawberries (add your preferred amount; I used 10 grams).

– Bake for 30-35 minutes, or until center is cooked to desired texture (longer time = more muffin-like).

If you're using freeze-dried berries, it may be best to just mix them all in instead of putting a few on top as I did because some of them were a bit crispier than necessary...

What is your favorite thing to have for breakfast?

 

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