Here we go again- cake for breakfast! I mean, can it get any better?? Well, it's January 5th and this healthy breakfast is brought to you by the letter R for resolutions. See, we can keep our resolutions and still enjoy a bit of chocolate and vanilla pudding with our morning oatmeal!

A few months ago, I made this recipe for the first time. I melted dark chocolate on top, which was delicious...but a bit difficult to eat if you didn't want to heat before serving. This time, I created a simple chocolate icing, which is much more spreadable. Plus, I made one giant cake.

Side note: The big cake may look pretty...but cutting, especially if the pudding is not chilled and set, leads to a bit of a vanilla pudding mess. Muffin-sized would be my preference.

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Basic Healthy Baked Oatmeal Ingredients

Old-Fashioned or Rolled Oats: This healthy whole-grain provides both fiber and protein.

‍Maple Syrup: For a natural sweetness. I also add some brown sugar.

‍Eggs: These help to bind all of the ingredients together.

‍Applesauce or Yogurt: Either one will work! This gives the oatmeal a touch of extra sweetness and keeps the oatmeal from drying out while baking.

‍Flour: The secret to my mush-free baked oatmeal! Flour plus baking powder brings this dish closer to a cake/muffin texture.

‍Milk: Both dairy and dairy free varieties work well.

‍Mix-Ins: Strawberries, blueberries, apples, pears, chocolate chips, pecans, walnuts, peanut butter, cinnamon, cream cheese, caramel sauce...the possibilities are endless!

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What is Boston Cream Pie?

Originating from Boston, this sweet dessert is a layered-cake that features a cream filling. Traditionally, it features vanilla sponge cake with pastry cream or custard, and topped with chocolate icing or ganache. So, why is it not called a Boston cream cake?!? Around the time of its inception, pies and cakes were often baked in the same pans. This led to many people using both terms- cake and pie- to describe the same desserts.

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It's wicked good...

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