This Oatmeal Mug Cake is ultra soft, light and fluffy with chewy bits of rolled oats. Made without any eggs, it's absolutely amazing any time of the day.
Add first 6 ingredients (oats, flour, brown sugar, baking powder, cinnamon and salt) into a microwave safe mug and stir well.Pro tip: This oatmeal mug cake recipe calls for using rolled or old fashioned oats. Quick cooking oats is much thinner and steel cut is hard to cook in the short microwave cooking time.
Mix in milk and oil, until smooth and well combined.
Microwave for 1 minute plus 40 seconds (if using a wide mug) or 1 minute plus 50 seconds (if using a narrow mug).Tip: Don't open the microwave while it's cooking.
Remove mug from microwave, top with desired toppings and enjoy hot. Microwave cakes tends to get a little dry after some time.
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Notes
Oats - Use only rolled or old fashioned oats for this recipe and not quick cooking or instant oats.Brown sugar - Golden or light brown sugar gives the perfect molasses taste.Stir batter until lump free – Using a spoon, stir the oatmeal mug cake batter until smooth and no lumps remain.Best eaten hot – Enjoy this cake HOT! As with mug cakes, some might dry out a little when left at room temperature.Type of mug to use - Any microwave safe coffee mug. The batter will rise significantly when cooking. So, make sure that mug is big enough.