#cheatday breakfast recipes

Well, actually I can't even decide if I can call these recipes; perhaps just "procedures of assembly" will be a better phrase? 

Anyway, here's my current top 3 (+1 bonus) #cheatday breakfasts that I've been craving for these past few weeks/ months. 

#cheatdayeats breakfast, let's go!

First up, this black, shapeless.... thing. 

Which actually, is a peanut butter-ovolmatine chocolate chip baked oatmeal. Sorry, I could have chosen a mould of another colour but I don't have one. >.<

Preparation for this breakfast can't get any simpler, just grab a bowl and dump everything (listed  under ingredient list below) in, stir until well combined and transfer into your desired mould and bake at 190 degree Celsius for about 25-30 minutes (until it has dried up into a "cake").

I've also tried cooking it "pancake style" without a mould on a non-stick pan over the hob, on small to medium fire, and it works too, taking a shorter time of around just 20 minutes in total to get done, but you'll end up with pieces of torn up "pancakes" because they do not flip well. 

Doesn't matter if you're not making breakfast for The Gram, right? 

ingredient list

45g rolled oats

60g unsweeten applesauce

 1 tsp pyure (baking stevia blend)

1 tbsp creamy peanut butter

1 tbsp ovolmatine spread 

1 tbsp unsweeten cocoa powder

~2 tbsp milk 

(add more if oat-batter is too dry)

a pinch of salt

a handful (or more) chocolate chips

adapted from chocolatecoveredkatie

You can use other sweeteners like honey or maple syrup, but do adjust the amount of milk to get the correct pastey consistent of the oat-batter. 

And I always eat this topped with MORE ovolmatine spread or peanut butter (or BOTH!) which is why I'm taking it easier on the added sweetener, if you're planning to eat this as it is, perhaps you would want to increase the amount of sweetener too!

EDITED:

And so I deducted 5g of rolled oats (using only 40g) and added a tbsp of chocolate whey protein powder + 1 tbsp of wholemeal flour to the batter and they turned out so much easier to flip as flapjacks/pancakes! 

 But texture wise it's definitely slightly different as compared to the original baked oatmeal, as you can get tiny portions of "cakey" bits here and there in between the oats now. 

Next up on the list, FRENCH TOAST!

Did I mention that I LOVE breads?

There's many different variation to how I like my french toasts. Sometimes I sandwich some ham and cheese in between and turn it into a Croque Monsieur, sometimes I slather a thick layer of nutella/peanut butter/ovolmatine spread in between. sometimes I have them "plain" with some maple-flavoured syrup and butter. 

But now I'm showing you my most zhng-up (made fancy) version till date, niangao peanut cornflake-crusted french toast. 

This is two slices of thick wholemeal french toast with crushed cornflake crust, with slices of niangao (brown/coconut sugar glutinous rice cake) sandwiched in between, and then further topped with a layer of peanut butter AND ground peanuts on top. 

So first up, crush up some cornflakes, either with your bare hands or with a rolling pin, and set them aside in a plate that's big enough for your bread to fit in. Then, prepare your egg custard mixture as per usual (I usually do 1 medium egg to 1 tbsp milk, with a dash of ground cinnamon), and preferably do not sweeten your egg mixture as the nian gao will add ALOT of sweetness. 

First, dip your bread in the egg custard mixture until both sides are generously coated/soaked in the egg custard mixture and then plopped them onto the crushed cornflakes to coat. You'll have to get your hands a little messy here to make sure the breads are well coated. Pat the surface lightly to get the crushed cornflakes to stick better. 

In a non-stick pan, heat up a tablespoon of butter over low/medium heat and fry (one side of) both slices of your prepared breads at the same time. When the cooked side has turned golden brown, first flip just ONE of the two slices and lay your sliced nian gao over the cooked side, then pick up your other slice of unflipped bread and place it, COOKED SIDE DOWN, over the nian gao. 

Cover your pan with a lid and cook for however long it took you to cook the other side. Then, flip the entire sandwich over, cover the lid and cook for the same amount of time, and VIOLA~

Remove your french toast sandwich from the pan and slather on a thick (or thin, if you prefer) of peanut butter before topping it with some ground roasted peanuts. 

ingredient list

2 slices of your favourite (preferably) thick bread

(wholemeal, white, multigrain, whatever)

1 medium egg

1 tbsp milk

sliced nian gao 

(thickness according to your own preference)

crusted cornflakes 

(enough to coat both sides of your breads)

a dash of ground cinnamon

peanut butter

ground peanuts

salted butter (for cooking)

Next up, the final #cheatday breakfast on my list has to be PANCAKES (or hotcakes)!

Usually I'll make my own quick and super fluffy pancakes (recipe HERE), I just so happened to see this at Daiso recently.

credits to pinterest

Yes, Daiso now carries their own hotcake (Japanese style pancakes that's slightly thicker and with a sweeter taste) mix and I need to give it a try!
Making this can't be any simpler, just follow the instructions at the back of the package. HAHA!
They even give you the egg and no-egg versions. I followed the no-egg version as 1 egg is for the entire pack of 2 servings. I'm only making 1 serving at a time and I didn't want to use half-egg, so.... no egg it shall be!

The trick to getting that beautifully, evenly browned hotcake surface is to use as little oil as possible. So you heat up your oil in the pan and then literally go in and wipe off all visible streaks of oil on your pan, effectively you're just greasing your pan, not oiling it.

But I'm too lazy to do that extra step and butter shall NOT be wasted like that so I'll rather not have IG-worthy looking hotcake stack for breakfast. 

But of course, it's cheatday and I NEED to zhng-up my hotcakes too!

So I actually added two tablespoons of Nestum Multigrain cereal (and more milk to tweak the consistency) to my batter and a handful of chocolate chips into the batter for two of my 3 hotcakes. 

Without adding Nestum, half a pack should only yield 2 hotcakes instead of 3. 

ingredient list

daiso hotcake mix

2 tbsp nestum multigrain

milk

chocolate chips

salted butter (for cooking)

Last but not least, a bonus recipe from the talented Japanese youtuber, Ochikeron.
Tofu Brownies!

And of course, I zhng it up for cheatday by slicing it in half and slathering a thick layer of peanut butter and ovolmatine over it. 

I mean, sorry but these are diet-friendly healthy tofu brownies (~100 kcals per slice), even on non-cheatday I eat them with ice cream!

ingredient list

100g silken tofu

100g flour 

(I used wholemeal)

100ml milk

3 tbsp unsweeten cocoa powder

3/4 tsp baking powder

1/4 tsp baking soda

2.5 tbsp pyure (baking stevia blend)
30g chocolate chips
adapted from createeathappy
(watch Ochikeron's video recipe on how to make it)

Till then,
Mia Foo