Oatmeal Mug Cake

This Oatmeal Mug Cake is ultra soft, light and fluffy with chewy bits of rolled oats. Made without eggs, it's absolutely amazing any time of the day. It's like a microwave breakfast muffin in a mug!

Course Dessert

Cuisine American

Keyword breakfast mug cake, mug cake with oats, oat mug cake, oatmeal mug cake, oats mug cake

Prep Time 1

Cook Time 2

Total Time 1

Servings Serving

Calories 554kcal

Author Maria Doss

Ingredients

¼ cup rolled or old fashioned oats
3 tablespoons all purpose flour
3 tablespoons light or golden brown sugar not packed
½ teaspoon baking powder
¼ teaspoon ground cinnamon
1 pinch salt
¼ cup milk whole or 2%
2 tablespoons vegetable oil

Toppings (optional)

Sweetened greek yogurt or whipped cream
Fresh berries

Instructions

Add first 6 ingredients (oats, flour, brown sugar, baking powder, cinnamon and salt) into a microwave safe mug and stir well.
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.

Video

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.

Nutrition