The weather in Sydney has been pretty grey and drizzly lately. So I thought, what better way to put some cheer in my day than with a fancied up breakfast. It's my first time making this mug cake and I'm surprised how well it turned out! The texture was very spongy and moist!
The cake itself was consists only of oat flour, banana, egg, blueberries and a dash of cinnamon. I topped it with non-fat Greek yoghurt (Chobani), raw walnuts, pepitas, blueberries, cinnamon and a nice drizzle of honey.
I feel that everything just works so well in this cake. You get the creaminess from the yoghurt, and crunch from the walnuts and pepitas. Then you get the pops of freshness from the blueberries together with the sweetness of the honey soaked up by the cake. Just pure deliciousness to start the day!
If you have read my previous posts, you would know that I love my oats. And you know, Greek yoghurt and walnuts are pretty great too! How so?
- Greek yoghurt, like all yoghurts, contain probiotics. Probiotics are live bacterial cultures that promote good gut health. Also, if you're lactose intolerant, you may find yoghurt quite easy to digest as the probiotics would have digested much of the lactose already. Aside from the probiotics, Greek yoghurt is also a good source of protein which will keep you fuller for longer, as well as calcium which is important for forming strong bones and teeth.
- Walnuts can be an acquired taste as some people may find them slightly bitter but just a handful a day and they can contribute to the healthy diet. Walnuts are very rich in the omega-3 alpha-linoleic acid (ALA). ALA has anti-inflammatory properties and promotes heart health.
Anyways, enough of the nitty gritty, I'll give you guys the recipe so you could make it yourself!
Banana Blueberry Oat Cake (Serves 1)
Ingredients
- 1/2 rolled oats
- 1/2 a banana
- 1 egg
- 1 tbsp blueberries (fresh or frozen)
- 2 tbsp non-fat plain Greek yoghurt (I used Chobani)
- 1/2 tbsp walnuts (chopped)
- 1 tsp pepitas
- Cinnamon
Blend the oats*, banana and egg in a food processor until well combined (~30 sec). Pour batter into a microwavable mug or bowl and mix in half of the blueberries and a dash of cinnamon. Microwave the batter on medium for 1 min 40 sec. Invert onto a plate.
Spread the yoghurt on top of the cake and sprinkle with the walnuts, pepitas and remaining blueberries. Add the final touch of honey and a dusting of cinnamon and voila! A beautiful, healthy and delicious breakfast cake!
Enjoy!
*I blended 2/3 of the oats and mixed the other third in unblended with the blueberries
