Peachy Breakfast Mug Cake
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 476
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 70
- Dietary Fiber
- 5
- Sugar
- 34
- Protein
- 11
- Cholesterol
- 43
- Sodium
- 640
- Total: 10 min
- Active: 10 min
Ingredients
1/2 cup rolled oats
1/2 cup whole milk
1/4 cup frozen peaches, thawed
2 tablespoon peach preserves
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1 tablespoon butter, softened
1 tablespoon vanilla yogurt
1/2 teaspoon honey
Directions
- Add the oats, milk, peaches, preserves, baking soda, salt and cinnamon to a blender. Blend until combined, allowing some texture in the mixture.
- Grease a mug with the butter, pour the batter into the mug and microwave until you have a sponge cake consistency in the mug, 1 1/2 to 2 minutes. Let sit for 2 minutes before inserting a skewer into the mug to check that the mixture is cooked. If it is cooked, the skewer should come out clean. If not, continue to microwave in 30-second intervals until done.
- Top with the yogurt and a drizzle of honey.