A filling, chewy oat cake that holds a secret . . . Peanut butter! Yes, that combination of smoky cocoa and nutty butter make my life blissful.
The oats make this satisfying with all their fibre and healthy carbohydrates. Egg upps the protein and mineral content, while cocoa provides antioxidants. Psyllium adds more fibre, flaxseeds omega-3s, and peanut butter fats, minerals, and protein.
I don’t sweeten most of my dessert-type breakfasts, but feel free to stir in a bit of rice malt syrup or dextrose if you like. You’ll just get a boost of instant, glucose energy!
I topped mine with cinnamon and a peanut butter ‘frosting’ – peanut butter microwaved with milk and stirred, until thick.
Serves 1
Preparation time: 2 minutes
Cooking time: 2 minutes
Ingredients:
– 1/3 cup quick-cook rolled oats
– 1-2 Tablespoons cocoa powder (I use 2)
– 1/3 teaspoon vanilla essence
– 1 egg
– 1/3 cup milk of choice
– 1 teaspoon psyllium husks
– 1 Tablespoon coarsely-ground flaxseed
– 1/2 teaspoon baking powder
– 1 teaspoon rice malt syrup or dextrose, optional (I omitted)
– 1 Tablespoon peanut butter
– toppings of choice: peanut butter, milk, yoghurt, etc.
Method:
1. Combine all ingredients except peanut butter, mixing until smooth. Spoon the mixture into a greased, microwave-safe bowl. Drop in the peanut butter in a ball, then cover slightly with the batter.
2. Cook, uncovered, on high power in your microwave for 2 minutes (or until the centre is just set). Cool slightly before inverting onto a plate, or eat it straight out of the bowl! I let mine chill overnight. Enjoy 🙂
