Mornings. I love them. I love the possibility of what the day holds. Some mornings I chill and watch an old episode of I Love Lucy with a cup of tea. Others, I hit the workouts hard and just go for it. Either way, I love getting up in the morning. The way I’m talking, you’d think I live on a luxurious schedule and do whatever I want all the time. Well, I don’t.

At the risk of sounding like a working stiff (because I really do love my job), I also have an office to get to at 8:30 just like everyone else. And look somewhat presentable before arriving. And make sure Frankie has had a good walk. So it’s no wonder I somehow always get out the door late, and Steve long ago nicknamed me Lady Dilly from the Land of Dally.

My Grammarie always drilled it into my head that breakfast was the most important meal of the day, and I still never skip it. Most mornings I’m content to have my smoothie and walk (read: throw myself like Kramer from Seinfeld) out the door. But as anyone who’s lived through a Chicago winter knows, an icy beverage is not always always the ideal way to start your day. Sometimes you want your breakfast a little warmer and with a stick-to-your-ribsness about it.  Wouldn’t it be awesome if that very breakfast could also kinda taste like cake?

Recipe (per person):

1/4 cup rolled or steel cut oats
1/2 banana
2 Tbsp cashew milk (or any milk you like)
1 tsp coconut oil
Handful chocolate or carob chips
Sprinkle of coconut flakes

Preheat oven to 350F. Mash first 4 ingredients together in ramekin or other oven-safe bowl and pat flatly. Add chocolate or carob chips and coconut flakes on top. Bake for 13-15 minutes if using rolled oats, 20 minutes for steel cut. Broil under low for 2 minutes to brown the top.