The Breakfast Cake

"Some stories begin with breakfast cake." This is that cake - the one from the very first morning, from Chapter 1, the one that started everything. We tested it and think it tastes delish, and would love to share a slice with you. 🦋

Best warm from the oven if you don't mind it a little loose under the fork, or cooled and sliced clean if you're the patient type. (Seren would wait. Daigo would not.)

Ingredients (for our friends all around the world, cups or g/ml, whatever you use):

  • 2 cups / 230g rolled oats

  • 1/2 cup / 150ml maple syrup

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 1/2 cups / 330ml milk

  • 1/4 cup / 50ml butter, melted

  • 1 egg

  • 1 tsp vanilla extract

  • 1 lemon, zest and juice

  • 1 cup / 200g fresh blueberries

Method

  1. Preheat. Heat your oven to 375°F / 190°C. Grease a baking dish with butter or cooking spray.

  2. Mix the dry ingredients. In a mixing bowl, combine the rolled oats, baking powder, and salt.

  3. Mix the wet ingredients. In a separate bowl, whisk together the maple syrup, milk, melted butter, egg, vanilla extract, lemon zest, and lemon juice.

  4. Combine. Pour the wet ingredients into the dry ingredients and mix until well combined. Gently fold in the fresh blueberries.

  5. Bake. Pour the mixture into the prepared baking dish and smooth out the top. Bake for 35 minutes, or until the top is golden brown and the centre is set - ovens vary, so start checking around the 30 minute mark if yours tends to run hot.

A note on timing

Warm, it's a little soft and prone to falling apart under the fork - which is honestly the best way to eat it. Cooled, it holds its shape and slices cleanly, if you're planning ahead or packing it for later.

Either way works. There isn't a wrong answer here. We ask one thing only: share a slice with someone once you make it 🦋 And if you want, show us your breakfast cake on socials, use #ONErecipe and we’ll be cheering you on from afar.