Coconut Baked Oats Mug
Ingredients
- 5 tbsp (40-50g) porridge oats (blended or not blended)
- 2 tbsp any plain or coconut yoghurt + extra to serve
- 1 tbsp desiccated coconut
- 1 tsp sweetener/sugar or syrup
- 1 egg (vegan version below)
Preparation
Put everything into a mug and mix.
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 cake out onto a plate, top with extra yoghurt and enjoy straight away.
Gluten-Free & Vegan Version
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 for a cake-y texture. 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 cake out onto a plate, top with extra yoghurt and enjoy straight away.
