I remember making mug cakes for my university friends before we went to bed after a night out on Swansea’s Wind Street. If you are fancying cake but don’t want to go full on like the boy with the fudge cake in Mathilda (we’ve all been there especially ladies at that time of month) then this is for you. It feels so indulgent but isn’t too sinful.
40g porridge oats
1 x egg whisked
1 x low fat yogurt of your choice (I used a mueller light)
A few drops of vanilla essence
1 x level teaspoon of Nutella
TOP TIP: In order to ensure that you do not over indulge, make sure that the tea spoon is a measured one! Believe me if I didn’t have a measuring spoon and level it off there would as much Nutella on that tea spoon as humanly possible. The Guinness world record book would be calling!
- Mix all the oats, whisked egg, yogurt and vanilla essence in a bowl.
- Put half the mixture in a mug and then dollop on the tea spoon of Nutella.
- Pour the remaining mixture on top of your dollop of Nutella
- Place the mug in the microwave and blast for 1 and a half minutes.
- Remove from the microwave. You can eat out of the mug or you can run a palette knife around the cake and tip out onto a plate. To make it a bit more restauranty you can drizzle with a tea spoon of choc shot (a reduced sugar chocolate sauce). An alternative is to have a scoop of a low fat ice cream such as Halo Top. I love the mint chocolate one and a measured scoop of 100ml is only 68 calories.