Spent Grains Breakfast Cake

I'm sure you are wondering if I will ever write recipes again that don't involve spent brew grains.  The answer is that I will, just not until next month.  It is Oktoberfest after all and recipes having anything to do with the brew process seem appropriate.

This time around it's all about the breakfast cake.

If you've been a reader for a while (thank you!) you know that I fill my freezer with breakfast items so that my peeps can get their breakfast themselves and quickly.  Breakfast cakes make a regular appearance on that rotation.

Normally I use old-fashioned oats in my breakfast bake-a-thons but as I am sitting here with all these spent grains; I had to do a little experimentation to see if they work just as well.  And they do, but lend themselves to a different texture and a deeper flavor.

I used cinnamon baking chips this time because that's what I had on hand, you could use dried fruit, nuts, and/or chocolate chips if you'd rather.

What's even better is that you just dump everything together, mix, and bake.  Love those kind of recipes!

Spent Grains Breakfast Cake

2c.  Spent Grains
2c.  Buttermilk

In a glass bowl, soak the grains in the buttermilk overnight on the counter.  Cover with a tea towel.

The next morning, preheat oven to 350F.  Spray a 9 x 13 pan with non-stick cooking spray or line with parchment paper.

2c.  Flour
1/2c. Melted Butter (1 stick)
1/2c. - 3/4c. Honey (if using nuts or dried fruit you may want more and with baking chips, less)
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Vanilla
2 Eggs
1 c. Cinnamon Chips (or whatever mix-ins you choose)
3 tsp. Flax Seeds (optional)

Mix all ingredients in with the soaked grains until combined.
Bake at 350F for 35 minutes or until toothpick comes out clean.

This is part of Full Plate Thursday, SITS, and See Ya in the Gumbo.