Made with leftover cooked mung beans, this gluten-free and dairy-free Mung Bean Oatmeal Breakfast Bake is packed with fiber and plant protein. It is a wholesome bake that is great for breakfast, a snack, and even dessert.
Ingredients
- 1/2 cup cooked green mung beans
- 1/2 cup unsweetened almond milk or coconut milk
- 2/3 cup brown sugar or maple syrup
- 1/2 cup rolled oats not steel-cut oats or quick oats
- 2 eggs
- 1/2 tsp ground cardamom
- zest of 1 lime
- 2 tsp vanilla extract
- 1/4 tsp salt
- Spray coconut or olive oil to grease the ramekins or baking bowls.
Instructions
- Preheat oven to 350 degrees F.
- Add the rolled oats to a blend and blend until they are smooth and flour-like.
- Then add in the eggs, cooked mung beans, almond milk (or coconut milk), salt, cardamom, vanilla extract, brown sugar (or maple syrup), and zest of lime (save a bit to sprinkle on top for decoration), and pulse on high 3–4 times until blended. The mung beans usually remain intact.
- Spray some oil onto 3 ramekins or baking bowls and divide the blended mixture between the 3.
- Place the ramekins on a baking sheet and bake at 350 degrees F for 25 minutes.
- Remove from the oven and let cool slightly.
- Serve drizzled with maple syrup, topped with coconut whipped topping, and sprinkled with remaining lime zest - either in the ramekins or remove them from the ramekins and serve as a "cake" on a saucer.
Notes
- To cook the mung beans, combine 1/2 cup of mung beans with 2 cups of water and bring to a boil over high heat or high flame. Then, lower heat/flame to medium, cover the pan, and let simmer for 30 minutes.
- While I did not use baking powder in this recipe, you can use 1 teaspoon for a fluffier bake. As crazy as this might sound, I just prefer a dense bake.
- A half tsp of Cinnamon, 1/4 tsp of ginger, cloves, etc. can be added in for added flavor.
Would You Like to Save This?
Nutrition
Serving: 1g | Calories: 445kcal | Carbohydrates: 60g | Protein: 11g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 247mg | Fiber: 8g | Sugar: 56g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.