So….something totally crazy happened last week, and I can’t even tell you about it yet. Having a secret that you can’t spill is the worst thing ever, right? I just want to play hot and cold with you until you get it so it won’t “officially” be me who told you.

Since I can’t tell you everything just yet….I will tell you that my strawberry microwave breakfast bowl had something to do with it, and now I’m completely addicted to these quick microwave cakes again.

I’ve made a handful of new ones in just the last week! It’s getting a little ridiculous.

These cakes are so easy – and healthy! Plus, if you stick with oat bran and oat flour, they’re completely gluten free AND there’s no sugar added, either, but you’d never guess it.  The fruit heats up and bursts all through the cake, just like the best part of a blueberry muffin, which sweetens the entire cake.

I don’t think you need anything else with this one, but you could definitely drizzle on some maple syrup, honey or agave or make a quick glaze with some milk + sugar if you want a little more decadence in your breakfast.

And these aren’t just for breakfast, either. I had one of these as an afternoon snack last week since I was freezing and wanted something warm. New favorite thing, right here.

Who knew the microwave could make such a great little cake? It might not be a frosted layer cake, but it’s perfect for a good breakfast on a busy morning.

Blueberry Microwave Breakfast Cake

Makes: 1 cake

Ingredients:

• 1/4 cup oat bran
• 1/4 cup oat flour
• 1 Tbsp ground flax seed
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• pinch salt
• 1/4 cup almond milk
• 2 Tbsp applesauce
• 1/2 tsp vanilla
• 1/2 cup blueberries

Directions:

1. In a small bowl, mix the oat bran, oat flour, flax seed, cinnamon, baking powder, and salt together.
2. Stir in the almond milk, applesauce, and vanilla until all the dry ingredients are mixed together. Gently stir in the blueberries.
3. Spray a coffee mug or ramekin with oil and pour the mixture into the greased container.
4. Microwave on high for 1 minute and 30 seconds and check the cake. If you use a taller, more narrow mug or ramekin, you may need to microwave for another 30 seconds to 1 minute to get the center cooked.
5. Once it’s done, let the cake cool for a minute before eating.