Pumpkin Oat Mug Cake

Ingredients

• Oats3 tablespoon (30 g)
• Egg1 count (55 g)
• Cinnamon1/2 teaspoon (2 g)
• Pumpkin1/2 cup (80 g)
• Nutmeg1 pinch (1 g)
• Stevia2 packet (2 g)

Instructions

1. 1

   Step 1

   If you don't have oat flour available, simply add rolled oats to a blender and blitz for about 15 seconds until you have a powdery flour.

2. 2

   Step 2

   Cook the pumpkin in the microwave for 8 minutes or boil it in a pot with a bit of water.

3. 3

   Step 3

   Add the oat flour, nutmeg, stevia, cinnamon and, if you have, baking powder in a cup. Mix.

4. 4

   Step 4

   Add the egg and pumpkin puree. Mix with a fork.

5. 5

   Step 5

   Take to the microwave for 1 minute and a half. Serve.

6. 6

   Step 6

   You can also cook it in a non-stick pan and make pancakes instead.

7. 7

   Step 7

   You can replace stevia with your favorite sweetener. For example, erythritol, sucralose, xylitol, monk fruit, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pumpkin Oat Mug Cake can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.