Gingerbread Breakfast Cake in 5 minutes!

I'm sorta in love with gingerbread and nutmeg lately! I'm going insane with the ideas!

Coconut Nutmeg bites, Nutmeg milkshakes, gingerbread cookies! YUM!

Here is a little taste of gingerbread in a bowl! 

Its fast, healthy, can be gluten free, and FUN for breakfast!!

AND YOU COOK IT IN THE MICROWAVE!

Ingredients:

1/4 C Oats or Oat Bran

2 Tbl Flour (preferably White whole wheat or GF)

2 Tbl Buckwheat Groats (I find these in bulk bins)

1 Tbs Flaxseed ground

pinch Salt

1/4-1/2 tsp ginger (depending on how much you like)

1/2 tsp Cinnamon

pinch Nutmeg

1 tsp Vanilla

1/2 Tbl Molasses

1/2 Tbl Maple Syrup (or more to taste)

2 Tbl Canned Pumpkin Puree

1/4 C Milk

1/4 C Raisins

Mix all dry ingredients and wet ingredients separately  Then add to a medium sized glass or microwaveable bowl (that is sprayed with non-stick spray). Cook for about 3-4 minutes in microwave. It becomes spongy and cake-like around the outside and slightly soft in the middle.  Let cool for a few minutes, pour upside down on a plate. Top with Bananas, nuts of choice, and milk if you like.