Quick Oatmeal Mug Cake with Berries

Ingredients for 1 servings:

• 50 g oat flakes, fine
• 80 g low-fat curd cheese, 20% fat
• 1 egg white
• 2 tbsp protein powder e.g. vanilla flavor
• 1 shot of milk
• 70 g blueberries or raspberries
• 50 g Greek yogurt
• 1 tsp xylitol (sugar substitute)

Instructions

Working time approx. 4 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 8 minutes

Healthy and quick to prepare mug cake, ideal for breakfast

For preparation, I recommend a microwave-safe container with a lid or, alternatively, a covered cereal bowl in the microwave. First, mix the oatmeal with the low-fat quark, a splash of milk, and the egg whites. Then add the protein powder. It’s up to you to taste; I prefer vanilla or chocolate flavor. Adjust the milk until the mixture is nice and creamy and not too thick. Distribute about half of the berries (blueberries or raspberries, fresh or frozen) evenly into the mixture and sweeten to taste, e.g., with Xucker. Now place the container in the microwave for 4 minutes at approximately 800 W. After 4 minutes, the cake should be firm. It’s best to loosen the mug cake from the sides with a spatula and then turn it out onto a plate. To serve, add the Greek yogurt and the remaining berries or other fruit. Tip for chocolate lovers: Break a piece of chocolate (milk or dark) in half and “stick” it into the fresh cake. Then the chocolate melts into the still-warm cake. The mug cake is perfect for a healthy, quick breakfast and can also be prepared with strawberries, bananas, chocolate chips, and more. Per serving: 371.5 kcal, 44.3 g carbs, 25.6 g protein, 9.1 g fat.