Cherry Baked Oats Mugcake in 90 Seconds
Ingredients
- 5 tbsp (40-50g) porridge oats, blended if possible
- 3 tbsp cherry yoghurt + 1 tbsp to serve
- 1/3 tsp baking powder
- Big squeeze lemon juice
- Drop almond essence (optional)
Preparation
Put everything into a cup and mix until foamy, ensuring all the oats are combined from the bottom of the mug. If you have a blender, blitz oats to a powder for a few seconds to enhance the cake-like texture. Clean the rim of the cup with your finger.
Microwave on high for 90 seconds or transfer into a lined oven-proof dish and bake in the oven for 15 minutes at 180C/350F/gas mark 4.
Tip the cake out onto a plate, top with cherry yoghurt, and add cherries if desired. Enjoy immediately.