Microwavable Blueberry Cacao Oat Bake

Low fodmap, vegan, gluten free friendly

Originally published: April 17, 2019

I tried making a mug cake but epically failed. Instead, I made a cross between a mug cake and an oatmeal bake. It’s still microwavable so it’s fine I guess. But in all seriousness, I’m not mad about how this turned out.

Ingredients

1/2 cup rolled oats

1/2 mashed banana

1 flax egg (1 tbsp ground flax meal with 2 tbsp water)

1/2 cup nut mylk (I used almond)

3 tbsp wild blueberries (I used frozen)

1 tbsp cacao powder

1 tbsp chia seeds (optional)

1 tsp lakanto monk fruit sweetener (optional, you can omit using a sweetener or use sugar, stevia, etc)

1/2 tsp vanilla extract

Method

Mix everything together in a microwavable safe bowl/mug and cook on high for 2-3 minutes. I started at 2 minutes, stirred, and cooked again for another minute and I liked the consistency.

Top with blueberries, cinnamon and nut butter.