Pumpkin White Chocolate version here shown made with rolled oats…
and Tropical Mango version with Raspberry Mango Sauce, shown made with Quinoa (I know, it looks like Ketchup; Trust me it tastes TOTALLY different!)
For breakfast, as a snack and the best part, it’s utterly delicious cold as well AND when cold, they are portable (minus the garnish)
You can make these with rolled oats or any other flakes such a quinoa or barley flakes. You might have to adjust cooking time a little, but whatever is on hand works for these!
As an easy alternative to getting a mango, peeling and pureeing it, I have used mango baby food. One of my friends turned me onto the idea of using baby food as a flavoring for plain greek yogurt. Check the ingredients, but the brand I use has no added sugar, some flavor varieties use fruit juice to add extra sweetness. Don’t like mango? Make it juts with apple sauce or maybe a pear baby food?
Tropical Mango Banana Cake
1/2 cup quinoa or oat flakes,
1/2 ripe banana (1/4 cup)
1/4 cup mango purer (use 1 small glass of mango baby food, 4 oz)
1 tbsp sugar (palm sugar, etc)
(1 tbsp Chia seeds, optional)
1/4 cup rasbperries, frozen or fresh
Mix 1/4 cup of the mango, banana, oats (or quinoa), sugar, and Chiang seeds if using in a bowl
Grease two 8 oz ramekins with some oil on a piece of papertowel
Fill and smooh the top
Microwave on high for 3-5 minutes, depending on the power of your device. It’s done when the top does not look liquid anymore and the sides gently separate from the bowl.
Run a knife around the edge, inverted on a plate and serve with raspberry mango sauce (below), or your favorite topping. Such as maple syrup, almond butter, Apple sauce.
Or eat out of the bowl
For the raspberry mango sauce, heat the raspberries in a small saucepan then stir in the remainder (1/4 cup) of the mango puree
Pumpkin White Chocolate Oat Cake
1/2 cup rolled oat or quinoa flakes
1/2 cup pumpkin puree
1 tbsp sugar
1 dash cinnamon
1 dash pumpkin pie spice
1/4 tsp vanilla
White chocolate chips and coconut for garnish (optional)
Mix all ingredients except chocolate and coconut in a bowl, then divide into two 8oz prepared ramekin forms.
Microwave on high for 2 min 30 sec to 3 minutes.
Run a knife around the edge, inverted on a plate and decorate with white chocolate chips, cover with the just removed ramekin and allow heat to steam the chocolate until soft (you can also re-microwave for 30 seconds), serve with coconut, or your favorite topping.
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