Food & Drinks

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Breakfast cake with Bolletje Crispy Breakfast Cereals

In the editorial office, we have three types of breakfast eaters. The early breakfast eater (who has breakfast for the second time at the end of the morning), the late breakfast eater (who has breakfast at ten o'clock with a cup of coffee on the left and a breakfast smoothie on the right), and the non-breakfast eater. You can probably guess who I don't belong to. I really consider breakfast a celebration. Partly because I have an intense cinnamon-banana-oatmeal addiction (winning combination) and because there are just incredibly many delicious breakfasts. My heart did a triple somersault when I was handed a brand new pack of Crunchy Breakfast Cereals that contains significantly less sugar but is still tasty. From Bolletje, of course. And that doesn't happen often, that I find a pack of cereals from the supermarket tasty. Because while other granolas are crunchy due to large amounts of sugar, Bolletje has found a way to make their Breakfast Cereals crunchy with as little sugar as possible. For example, a granola from Quaker contains 21% sugar and that from Bolletje only 6.8%. Doesn't everyone want that?

The cereals not only taste great as a topping in your favorite yogurt or smoothie bowl, but your baked goods also become a real party with this crunchy treat. What are you waiting for? 3, 2, 1… Let's bake!

Breakfast cake with Bolletje Crispy Breakfast Cereals

75 grams of buckwheat flour
75 grams of oat flour
50 grams of oven-baked Crunchy Breakfast Cereals Cranberries & Blueberries
50 grams of blueberries
3 eggs
3 overripe bananas + 1 extra for topping
3 tsp baking powder
pinch of salt
vanilla

  1. Preheat the oven to 180 degrees.
  2. In the meantime, line a baking pan with baking paper.
  3. Mix the dry ingredients, except for the Breakfast Cereals, in a large bowl.
  4. Mix the wet ingredients in another bowl.
  5. Combine all the ingredients and mix until you get a smooth mass.
  6. Add the Breakfast Cereals to the batter and mix it together.
  7. Pour the batter into the baking pan, halve the last banana and place it on top of the batter.
  8. Bake the cake for about 40 minutes until done.

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