Carrot Cake Baked Oats in a Mug
Ingredients
- 5 tbsp (40-50g) porridge oats (blended if possible, gf if required)
- 2-3 tbsp any plain or vanilla yoghurt or milk + 1 tbsp extra yoghurt to serve (I use soya)
- 1 tbsp grated carrot
- 1 tsp sweetener, sugar or syrup
- Sprinkle of sultanas
- Sprinkle of chopped walnuts
- 1/2 tsp cinnamon
- 1/3 tsp baking powder
- Squeeze of lemon juice
Preparation
Put everything into a cup and mix until foamy, making sure all the oats are combined from the bottom of the mug. If you've got a blender, blitz oats to a powder for a few seconds as it makes the texture more cake-y. Clean the rim of the mug with your finger.
Microwave on high for 90 seconds (or transfer into a lined oven-proof dish and cook in the oven for 15 minutes on 180°C/350°F/gas mark 4).
Tip the cake out onto a plate, top with extra yoghurt, and enjoy straight away.
