Mung Bean Oatmeal Breakfast Bake
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.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 350 degrees F.
- 2
Add the rolled oats to a blend and blend until they are smooth and flour-like.
- 3
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.
- 4
Spray some oil onto 3 ramekins or baking bowls and divide the blended mixture between the 3.
- 5
Place the ramekins on a baking sheet and bake at 350 degrees F for 25 minutes.
- 6
Remove from the oven and let cool slightly.
- 7
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.