Quick Oatmeal Mug Cake with Berries
by Editorial Staff
Summary
| Prep Time | 4 mins |
| Cook Time | 4 mins |
| Total Time | 8 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g oatmeal, tender
- 80 g low-fat quark, 20% fat
- 1 egg white
- 2 tablespoon protein powder e.g. vanilla flavor
- 1 dash milk
- 70 g blueberries or raspberries
- 50 g yourt, Greek
- 1 teaspoon xylitol (sugar substitute)
Print Recipe
Pin Recipe Instructions
- For the preparation, I recommend a microwave-safe container with a lid or, optionally, a cereal bowl that is covered in the microwave.
- First mix the oat flakes with the low-fat quark, a dash of milk and the egg white. Then add the protein powder, the taste is up to you, I prefer vanilla or chocolate flavor. Dose the milk so that the mixture is nice and creamy and not too firm.
- Spread about half of the berries (blueberries or raspberries, fresh or frozen) evenly in the mixture and sweeten as desired, e.g., with Xucker.
- Now place the vessel in the microwave at approx. 800 W for 4 minutes. After 4 minutes the cake should be firm.
- It is best to remove the mug cake from the edge with a scraper and then place it on a plate. To serve, add the Greek yogurt and the remaining berries or other fruit.
- Tip for chocolate lovers: Break through a piece of chocolate (whole milk / dark chocolate) and stick it into the fresh cake. Then the chocolate melts in the still warm cake.
- The mug cake is perfect for a healthy, quick breakfast and can also be served with strawberries, bananas or chocolate chips and much more. m. to prepare.
- Per serving 371.5 kcal, 44.3 g carbohydrates 25.6g EW 9.1 g FE
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