I always forget how much work moving is until I’m smack in the middle of it.
Our offices are moving this week and that means everything is in crates or boxes. There’s dust…everywhere. It’s hard to work when almost everything you need is packed up and you can’t remember where you put your pens or calendar or keys.
But the best part about moving? Wearing jeans to work.
We have casual Fridays here, but anytime I get to wear jeans to work on a Wednesday and Thursday, too? It makes my week. I would live in my jeans if I had the choice. So even with all the moving stress and hectic days, I’m pretty happy. At least I’m comfortable in jeans, a t shirt, and comfy shoes.
But there is one other bad side effect of moving: forgetfulness. I blame this on the fact that you usually have 1 million things you need to be doing – all at the same time – which means that something (or a lot of things) get forgotten. I’ve been needing to go by the bank all week…hasn’t happened. All my personal things from the office need to come home with me so I can bring them back to the office next week, and of course, I’m waiting until the last day to do this.
And even worse, I’ve been forgetting to have breakfast this week. Not a good thing when we’re working and moving boxes and sorting stuff all day, on top of our normal jobs.
Sadly, I’m not having this breakfast cake this morning, but I really wish I was.
I threw this breakfast cake together a few weeks ago when I had my mint chocolate froyo churning in the KitchenAid. Apparently, I found a bag of Andes mint chips in the pantry and just decided to throw it in everything I could that afternoon.
But I need to share this now before it gets too warm. Mint is a cold weather flavor for me, I think. Or this kind of mint, anyway. Fresh mint in mojitos is totally a summer thing, but desserts or cookies or anything with more of that creme de menthe flavor belongs in the fall and winter. So before spring hits hard, you should make this breakfast cake.
I know it looks pretty chocolately – and it is! – but it’s definitely not overly sweet and is perfect for breakfast or a quick afternoon snack or easy weeknight dessert.
Mint Chocolate Breakfast Cake
Makes: 1 cake
- 1/4 cup oat bran
- 1/4 cup oat flour
- 1 Tbsp ground flax seed
- 2 tsp cocoa powder
- 1/2 tsp baking powder
- pinch salt
- 1/4 cup almond milk
- 2 Tbsp applesauce
- 1/2 tsp vanilla
- 1-2 tsp Andes mint chips
- Preheat oven to 325 degrees (if baking). You can also make this in the microwave.
- In a small bowl, mix the oat bran, oat flour, flax seed, cocoa powder, baking powder, and salt together.
- Stir in the almond milk, applesauce, and vanilla until all the dry ingredients are mixed together. Gently fold in the mint chips.
- Spray a coffee mug or ramekin with oil and pour the mixture into the greased container.
- Bake at 325 for 23-28 minutes until a toothpick comes out clean from the center of the cake. (If microwaving, heat on high for 1 minute and 30 seconds and check the cake. If you use a taller, more narrow mug or ramekin, you may need to microwave for another 30 seconds to 1 minute to get the center cooked.)
- Once it’s done, let the cake cool for a minute before eating.