Yogurt Topped Cherry Almond Breakfast Cakes, a fun and healthy way to have cake for breakfast!
This has been a summer of Amazing tasting produce! Every bag of cherries I’ve tossed in the shopping cart has been ripe, juicy and so delicious. I hope your cherry season has been equally spectacular 🙂
Unfortunately, cherry season will be winding down soon. Before those sweet gems disappear let’s grab a handful and enjoy these Yogurt Topped Cherry Almond Breakfast Cakes. This simple toaster oven breakfast recipe comes together quickly and is vegan-friendly when topped with a dairy-free yogurt.
Speaking of yogurt, I used to dislike it, a lot. I actually enjoy the tart and tangy, slightly sour flavor of yogurt. It’s the texture that I find off-putting.
If you don’t drink cow’s milk and love cheese but limit your consumption, including other sources of calcium in your diet is kind of important. Plus Tim loves yogurt and sharing things you enjoy with someone else makes life fun. It’s also a great reason to give something a second chance.
I conquered my texture issue by trying every non-fat plain yogurt in a 10 mile radius. During my regular shopping trips I would purchase a different brand and give it a spin. Some were lumpy while others had a terrible snot-like quality but eventually the yogurt slipper fit.
Tips for selling someone on a healthy meal (even yourself):
- Start with delicious ingredients like fresh in season produce, natural sweeteners and whole grains.
- Try combining an ingredient you love (Yay cherries!) with something you are learning to like (Hello, yogurt).
- Presentation: It doesn’t have to be complicated, I find an ice cream scoop can really elevate the appeal of yogurt. Instead of sitting down to a dish covered in a lumpy white mass I get to enjoy a breakfast cake “sundae” complete with a cherry on top.
However you serve them I hope you enjoy these fruity little cakes along with a happy and healthy start to your day.
- 3 tablespoons Almond Milk, (or milk of your choice)
- 4 teaspoons Grapeseed Oil (see note)
- 2 teaspoons Real Maple Syrup, plus more for drizzling
- 1/8 teaspoon Almond Extract
- 1/4 cup White Whole Wheat Flour (see note)
- 1/4 teaspoon Baking Powder
- Pinch Fine Sea Salt
- 2 tablespoons Slivered Almonds, (plus more for sprinkling if desired)
- 1/3 cup Pitted and Halved Cherries, (about 8 whole cherries)
- 2/3 cup Yogurt
- Preheat toaster oven to 350°F and lightly oil two 5 ounce ramekins.
- In a small bowl whisk together the milk, oil, maple syrup, and almond extract.
- In a small bowl combine the flour, baking powder, and salt. Add the milk mixture and whisk until combined. Stir in sliced almonds.
- Pour batter into prepared ramekins and arrange cherry halves sliced side down. Gently press the cherries into the batter. Sprinkle batter with sliced almonds if desired.
- Place ramekins on a rimmed baking sheet (this makes it easier to remove the cooked ramekins) and bake until a toothpick inserted into the center comes out clean, about 9 to 11 minutes.
- Allow cakes to cool for at least 10 minutes before topping with yogurt. Drizzle with maple syrup and dig in!
Oil: Melted coconut oil can also be used but you'll need to make sure all of the other ingredients are at room temperature. If the milk is cold, the oil will harden in the mixture.
Flour: We've made these mini cakes substituting spelt flour and all-purpose flour without any problems.
Nuts: Chopped pistachios or pecans taste great too. For a nut-free option, omit the almonds entirely.
To Make a Single Cake: pour the batter into one ramekin or a mini loaf pan and increase the baking time, ours took about 13 minutes.
Nutrition Information:Yield: 2 Serving Size: 1 Yogurt Topped Breakfast Cake
Amount Per Serving: Calories: 268Total Fat: 12.9gSaturated Fat: 9.1gCholesterol: 1.6mgSodium: 172.4mgCarbohydrates: 32gFiber: 3.5gSugar: 15.9gProtein: 8.9g