I was bored with all the breakfast choices in the house the other day and wondered what my favourite microwave mug cake would taste like minus the sugar and a few other tweaks. To my amazement, it came out like the best cream of wheat I’d ever tasted, and with an even better texture. Smooth, creamy, delicious, and made in under five minutes.
1/3 cup Bisquick
1/3 cup milk
1 tablespoon melted coconut oil (no substitutions—this is the secret sauce that gives it that creamy, dreamy flavour)
Combine ingredients in a microwaveable bowl. Cook on high for 30 seconds and stir. Cook on high for another 2 minutes (microwaves may vary) or until it looks cooked. Sprinkle with sugar and pour milk over it.
Serves 1
You can find the original mug cake recipe here. I make it a lot, because it’s fast and delicious, though it reminds me more of pudding really than cake. I’ve made both the vanilla and the chocolate version and have even substituted peanut butter for the oil to make a peanut butter one.
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