Then something happened. I ran out of oats. Necessity breads innovation, so I was forced to create a different breakfast meal.
Wow am I glad I ran out of oats.
The inspiration behind this breakfast was the crate of blackberries that came in my CSA box this week. I knew I wanted to incorporate them into my breakfast someway and this is what I came up with.
This breakfast is deceivingly less sinful than it appears. It’s decadent and satisfying, yet surprisingly healthy. It totals approximately 405 calories, 12 grams of protein, and 9 grams of fat. Not bad for a breakfast of French Toast!
It’s also just as quick as making a bowl of oatmeal. Easy, delicious, and healthy? Sorry, oatmeal. There’s a new breakfast in town and it’s going to be making an appearance on my plate more often.
Blackberry and Banana Stuffed French Toast
Makes 1 serving
1/4 cup unsweetened vanilla almond milk (or regular milk with a touch of vanilla extract added)
1/2 large banana, sliced
1/4 heaping cup blackberries
1 teaspoon butter, divided
2 slices whole grain bread
1 teaspoon organic cream cheese
In a shallow bowl, beat together the egg, milk, and cinnamon. Set aside.
Melt 1/2 teaspoon of butter in a medium skillet pan. Add the sliced banana and blackberries and cook for approximately 2 minutes. Remove from pan and set aside in a small bowl. Cover to keep warm.
Use a paper towel to clean the pan, then melt the additional 1/2 teaspoon of butter (or use non-stick cooking spray or a non-stick pan) in the pan. Dunk one slice of bread in the egg and milk mixture, turning to coat. Put the bread in the pan and then repeat with the second slice of bread. Cook the bread until it is golden brown, a few minutes per side.
To assemble the stuffed French toast, put one slice of bread on a plate and spread with cream cheese. Add the blackberries and bananas and place the second slice of bread on top. Garnish with additional bananas and/or blackberries, if desired. Enjoy!
I wish I would have taken a picture of the inside of this creation, because just looking at the outside doesn’t do it justice. The small amount of cream cheese was just enough to blend with the warm fruit and create a delicious center to the slices of golden French toast. It was incredible for such a simple breakfast.
Sadly, my little fruit monster, Meghan, already devoured the rest of the blackberries, so I can’t make this again until I get some more. I’m thinking an extra trip to the grocery store is in order.