This post is sponsored by Modern Oats. All opinions expressed are my own. Thank you for supporting the brands I enjoy working with, and making Fit Mitten Kitchen possible.
This oatmeal Almond Joy Mug Cake made with almond butter and gluten-free oats can be a delicious breakfast or a healthier dessert, you decide! Refined sugar-free and vegan-friendly.
Happy Monday, folks! We’re starting off this week with a candy bar inspired mug cake… Which is awesome. But what is maybe even more awesome is that I am happy to report I am feeling MUCH better after spending the weekend with Drew. (If you have no clue what I am talking about, you can catch up with these posts: first here then this one.)
Being able to see Drew this weekend in Pittsburgh gave me the sense of calm I’ve been missing through this whole process of figuring out moving and what’s next. With me being so obsessive compulsive at times and wanting to have a plan for everything, he helps straighten me out and remind me that everything will be okay in the end, plan or not. When they say opposites attract, Drew and I are a pretty good example of that 😉
So this Monday I am feeling renewed and ready to take on the week! Especially with this Almond Joy Mug Cake we’ve got today.
I love mug cakes and how easy they are, and this one is no different. It’s funny, when Drew realized that you could basically make a single-serve brownie in a mug, ready in a total of five minutes, he pretty much wanted one every night after dinner. If we didn’t have ice cream in the freezer, mug cakes were the next best thing for the sweet tooth. Ha, who am I kidding? Even if we had ice cream in the freezer, mug cakes were still requested… a la mode. While he wasn’t here to test this version, I’m fairly certain he would approve. And it’s made with healthier ingredients 😉
Modern Oats Just Oatmeal
Pinch of Salt
Doesn’t get much better than that! It’s weird… as a kid I couldn’t stand Almond Joys. I think the coconut was a texture thing. But now of course I can’t get enough. Especially in this Almond Joy Mug Cake.
First things first blend up your dry ingredients: one container of Modern Oats Just Oatmeal, coconut sugar, baking soda, and a pinch of salt.
Once you create your oat flour, leave dry ingredients in blender cup and add your wet ingredients: almond butter, melted coconut oil, almond milk, and almond extract. Blend again until combined. Then stir in coconut and chocolate chips and pour batter into a greased mug and microwave for 1-2 minutes.
Then we DIG IN.
Actually you may want to wait just a tad because it’ll be really hot and you’ll definitely burn your mouth. After making this thing three times in a row, it’s safe to say I think I’ve learned my lesson with that…
Almond Joy Mug Cake [ gluten-free, vegan ]
- Yield: 1-2 1x
- dry ingredients:
- 1 container Modern Oats, Just Oatmeal* (heaping half cup of rolled oats)
- 1/2–1 TBS coconut sugar (to taste)
- ¼ tsp baking soda
- Pinch of salt
- wet ingredients:
- ⅓ cup almond milk
- 1.5 TBS almond butter
- 1 TBS coconut oil*, melted
- ⅛ tsp almond extract (adds great flavor, but vanilla is fine)
- 1 TBS shredded coconut
- 1 TBS mini chocolate chips
- In a small blender add Modern Oats Just Oatmeal, coconut sugar, baking soda, and pinch of salt. Blend until oats resemble coarse flour (about 5 seconds if using NutriBullet).
- Add in almond milk, almond butter, coconut oil, and almond extract. Blend until batter forms, about another 5-10 seconds.
- Transfer batter into well greased 8-12oz mug, stir in coconut and chocolate chips. Microwave mug cake for 1-2 minutes. Share if you’re feeling generous, and enjoy!
*One container of Modern Oats Just Oatmeal is equal to a heaping half cup rolled oats. You may also use 1/2 cup of quick oats.
*Any mild flavored oil will work, you do not need to use coconut oil. Also, you may sub the coconut oil for 1-2 TBS applesauce or mashed banana if you’re looking for a lower fat option. But I found I much preferred the texture of oil.
*You can also pour the batter into the Modern Oats container and bake for 1-2 minutes in microwave.
- Serving Size: 1/2
- Calories: 532
- Sugar: 60
- Sodium: 300
- Fat: 18
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 91
- Fiber: 5
- Protein: 9
- Cholesterol: 0
I mean guys, how can you resist this?! We’re basically making an excuse to have dessert for breakfast here. Plus 10 grams of protein and 4.5 grams of fiber in the oatmeal alone?! Add in your almond butter and you’ve got about 15 grams of protein plus the addition of healthy fats to help keep you feeling full for hours. This is a breakfast winner, if you ask me.
- What was the best part of your weekend? Obviously mine was getting to see Drew ☺️
- Favorite kind of mug cake? I’m thinking I need to add a few more to the blog… I just had a blueberry one for dinner ?
Have a great Monday, party people ?
Stay tuned for later in the week when we’ll have our first guest here 🙂
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