Chocolate Oats Mug Cake
8 tbsp Quaker® Instant or Quick Cook Oats
1 tbsp cocoa powder
1⁄4 tsp baking powder
1/8 tsp fine sea salt
1 tbsp Muscovado or Coco Sugar or 1 sachet Stevia
3 tbsp soymilk or almond milk
1 tsp MCT oil or Extra Virgin Coconut Oil
1 egg white
1 tbsp chopped almonds or walnuts
1 In a small bowl, whisk together nutmilk, egg white, and coco oil. Set aside.
2 In a microwaveable mug, mix oats, cocoa powder, baking powder, muscovado or coco sugar, and salt with a fork. Stir in the nutmilk mixture. Mix well. Add nuts.
3 Microwave on high for 1.5 minutes. Let cool and transfer muffin on a plate. Serve warm.
4 Note: All microwaves are different and yield different results. When trying this recipe for the first time, start with a one-minute cooking time at 100% power and add or subtract cooking time depending on your microwave. Always keep a close eye on your mug while in the microwave so it does not overflow or over cook!