Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
This Grilled Beets recipe is easy to make on your grill using fresh, in-season beets, regular olive oil, and fine salt.
Cinnamon Oatmeal Cookies are delicious oatmeal cookies without raisins or cranberries. There's plenty of cinnamon and brown sugar flavor in these tasty cookies. They are perfect for a snack or even with your breakfast coffee or tea 😉 (gluten-free option)
This Pumpkin Spice Bread yields 2 generous loaves and can be customized with your favorite toppings and Vanilla Coconut Icing! Bring this favorite to your next holiday gathering! Be sure to check out the other #FoodieMamas pumpkin recipes below!
3-Ingredient Peanut Butter Cookies are easy to make with peanut butter, an egg, and sugar. They are flour-free and make the most delicious, classic, chewy peanut butter cookies. Enjoy them as is or drizzled with chocolate.
This post may contain affiliate links. Please read my disclosure policy
Disclosure: This post is sponsored by Kodiak Cakes and all opinions are 100% my own.
Estimated reading time: 6 minutes
This Easy Breakfast Mug Cake is made with Kodiak Cakes Energy Packed Flapjack and Waffle Mix and topped with raspberries, blackberries, strawberries, and blueberries. This is an easy, tasty, and satisfying breakfast hack.
Hi Everyone, I don't know about you but if I am short on time or if I have a lot to do, I don't want to spend a lot of time on breakfast.
I also don't want to skip breakfast, so that's when this Easy Breakfast Mug Cake comes in handy.
So what's with the number "3" candle on top? Last month, on 3/12/2018, was Life's Little Sweets 3rd year anniversary, or "blogiversary" as they say.
To celebrate, I redid the photos on my first recipe post and made this Easy Breakfast Mug Cake 🙂 I also have reflected on the past 3 years.
I didn't celebrate the 1st or 2nd anniversary of the blog, those dates just came and went because my head was down working and I felt like I hadn't accomplished as much as I wanted to at the time.
What's different this year?
I'm happier with my photography and feel like I've developed my style, all the while knowing that I will always be a student and open to learning new things.
Overall, I am proud of the body of work here on this blog and I'm always working to improve what's here and what I produce next.
When I started this blog, I didn't know anything about food photography, I taught myself, cared about the craft, and improved my cooking and baking skills along the way as well.
I created a business from nothing, coming from a different career and knowledge base, where I can work from home, is flexible for my lifestyle, and be with my kids while they are young.
To an outsider, that's kind of making something out of the impossible.
I think, to a rational person, I should have stayed in architecture or even sales, stayed close to the city where there are more jobs and where I have more connections but no, I had to be stubborn and do things my way because I had a vision of a life that I want, with my family and a yearning for creating something my own.
I really have my husband to thank for supporting me in staying home with the children and supporting me in exploring the possibility and fruition of this blog.
Sometimes, it's really hard for me to stop and recognize these things, stop and reflect, my tendency is to work after my children and husband are asleep, grind out the work, perfect, edit - do it again, and again, tirelessly, relentlessly until my work resembles something I could be proud of.
So here's to being kinder to oneself, naming perfection as the sometimes enemy, giving oneself grace, and seeing the forest through the trees.
Several months ago my husband Eric came home with Kodiak Cakes muffin mix and the flapjack and waffle mix and we have been hooked on their products ever since.
I love that they have 100% whole grain, non-GMO, no preservatives, and protein-packed ingredients.
Why a mug cake?
Because it's fast, efficient, satisfying, and doesn't disappoint me.
I think I am always chasing that in some way or another and sometimes making stuff from scratch isn't realistic for me but taking shortcuts without sacrificing things that matter works.
They sent me a box of their different products including their Flackjack On The Go (including these flavors: Chocolate Peanut Butter, Blueberry & Maple, and Cinnamon & Maple) which were already in cups and you only have to add water and microwave.
They were soo good.
Just look at that lofty mug cake - yum!
Let me know if you give this Easy Breakfast Mug Cake a try in the comments below!
This Easy Breakfast Mug Cake is made with Kodiak Cakes Energy Packed Flapjack and Waffle Mix and topped with raspberries, blackberries, strawberries, and blueberries. This is an easy, tasty and satisfying breakfast hack.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad
Please note that the Calculated Nutrition is an estimate at best.
Casey says
Very easy..but not quite sweet enough..I defiantly chose it because I wanted keep my calories down..I love the prepackages5ones but not cost-effective. Thank you for sharing. Can you please tell me the nutrion breakdown (if I make it as directed). Thank you again.
Suzanne says
This looks so good! What a fun way to make breakfast a little more special!
Vanessa says
Thanks for sharing! Does it reheat ok?
Sara Maniez says
We have reheated it with success, thanks for asking
Samantha Barker says
Mug cakes almost never reheat well. Simply because they get too dry before they even heat up
Kiara says
I’m confused that you say one serving is 830 calories? The box says half cup is 190?
Christine says
I was going to say the same....the nutrition information is not accurate. A 1/2 cup serving of mix has 2g of fat and you aren't adding any fat to the mix, so why does the cake have 35g of fat?
Other than that, I love this handy way to make Kodiak mix into a quick satisfying breakfast (or late night snack) without messing up the kitchen. I added an egg white and swapped half the water for milk for extra protein. When it was finished "baking", I added a pat of butter and a drizzle of pure maple syrup on top. Perfection! Thanks for creating this post. When I saw the Kodiak mug cakes recently in the store, I knew there had to be a way to make my own and save some money. It will be in our regular breakfast rotation from now on!
Sara Maniez says
The recipe card does the nutritional calculation and it’s an estimate - at best. Some people find it helpful as a ball park estimate but if it’s not helpful don’t go by it. It’s probably harder because it’s using a mix rather than whole simple ingredients. It’s definitely not a perfect thing. Probably the most accurate way would be to have an actual nutritional consultant and a lab do an analysis but this blog isn’t a diet-focused blog so that added considerable expense would not make sense for it’s purpose.
Yeah, this recipe has been a lifesaver in the morning for the kids and myself to make something quick and satisfying, I remember being hesitant to share it because it wasn’t completely from scratch but I’m glad I did because it really seems to resonate with people.
The longer I have this blog, I think many people cook using a mixture of ready made and homemade ingredients, like hybrid-homemade recipes when you are short on time or just don’t feel like spending tons of time on a recipe. Thanks for sharing what you did to customize the recipe, this is helpful for the community!