Life is really just a synonym for crazy busy awesome and I’d have it no other way.
However. I am all over this no school for a couple weeks business. There is no joy like that of waking up and being like, I don’t have to study biology. Or practice piano. Or watch videos on math equations. (for a couple weeks anyways)
It’s lovely. As is getting to make and write thank you cards. I love lettering and I love words so basically, I’m having the time of my life. This graduation thing really worked out well.
So even though I’m officially done with high school (whoop whoop!) free time and me … nah. The microwave (and I’ll be honest, Chipotle) are my saving grace when it comes to food. This mug cake is done in less than five minutes and packs a serious peanut butter punch. If you like peanut butter (if you don’t … just break my heart right now) this is for you!
And if you have any wheat or dairy allergies, this is for you too! Oat flour is a breeze to whip up (I run several cups through the food processor and always have a container on hand for times like these) and subs 1:1 for wheat in many recipes. I used almond milk instead of regular milk and since I always have that on hand too, it’s an easy sub. All the fat comes from the peanut butter which means no flavor is sacrificed at all! But thanks to the caramel, the peanut butter flavor isn’t overwhelming.
It if looks super fudgy, that’s because it is fairly dense but I also overdrizzled mine in caramel
- 6 Tablespoons almond milk
- 1 egg
- 3 Tablespoons peanut butter
- 3 Tablespoons brown sugar
- 4 Tablespoons oat flour
- ¼ teaspoon baking powder
- ¼ teaspoon vanilla
- 2 Tablespoons caramel sauce (I used a homemade recipe)
- In a small bowl, whisk almond milk, egg, peanut butter, and brown sugar until smooth.
- Stir in oat flour, baking powder, and vanilla. Whisk again until all the ingredients are combined well.
- Pour into two small greased mugs or ramekins. Swirl in caramel sauce and microwave for 1-1/2 minutes. If not cooked after that time, continue microwaving for 30 second intervals until cooked.
- Let cool slightly before serving. Drizzle with more caramel if desired. Enjoy!
I’m participating in Mug Cake Monday during May with some other food bloggers. I will be posting a new Mug Cake recipe each Monday throughout the month of May. Lisa from Sweet 2 Eat Baking made an incredible Chocolate Peanut Butter Mug Cake this week! Check it out, we all know that combo can do no wrong!