Mung Bean Oatmeal Breakfast Bake Recipe
A wholesome and nutritious Mung Bean Oatmeal Breakfast Bake combining the creaminess of almond milk, the subtle sweetness of brown sugar or maple syrup, aromatic cardamom, and fresh lime zest. This baked oatmeal dish is a perfect protein-rich breakfast option that is both comforting and energizing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Base 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
Flavorings and Seasoning
- 1/2 tsp ground cardamom
- Zest of 1 lime (reserve a small amount for garnish)
- 2 tsp vanilla extract
- 1/4 tsp salt
Other
- Spray coconut or olive oil to grease the ramekins or baking bowls
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking.
- Prepare Oats: Add the rolled oats to a blender and blend until they become a smooth, flour-like consistency.
- Blend Ingredients: Add the eggs, cooked green mung beans, almond or coconut milk, salt, ground cardamom, vanilla extract, brown sugar or maple syrup, and lime zest into the blender with the oats. Pulse on high 3 to 4 times until the mixture is well combined and slightly smooth, with some mung beans still intact for texture.
- Grease Ramekins: Lightly spray 3 ramekins or baking bowls with coconut or olive oil to prevent sticking.
- Divide Mixture: Evenly pour and divide the blended batter mixture among the greased ramekins.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven at 350°F for 25 minutes, or until the bake is set and slightly golden on top.
- Cool Slightly: Remove from the oven and allow the ramekins to cool for a few minutes to firm up and make handling easier.
- Serve: Serve directly in the ramekins or carefully unmold as cake portions onto plates. Drizzle with additional maple syrup, garnish with coconut whipped topping, and sprinkle reserved lime zest on top for a fresh, vibrant finish.
Notes
- You can substitute brown sugar with maple syrup for a natural sweetener alternative.
- Rolled oats should not be confused with steel-cut or quick oats, as their texture affects blending and baking results.
- Make sure to grease ramekins well to facilitate easy removal or serving.
- This recipe can be prepared a day ahead and warmed before serving for convenience.
- For a vegan option, substitute eggs with flax eggs or a commercial egg replacer, and use coconut milk as the dairy-free milk choice.
Find it online: https://marthatasty.com/mung-bean-oatmeal-breakfast-bake-recipe/
