Description
These Banana Oatmeal Mug Cakes are my current breakfast & on-the-go snack obsession! They’re just as quick & easy to make as a smoothie…but you get warm, freshly baked banana bread instead. Is there anything better than that?!
The batter is truly easy to mix up since it calls for throwing a handful of simple staple ingredients like oats, banana, egg, & cinnamon, into a blender & blending until it’s smooth & creamy. From there, simply pour the batter into a mug or cup, then pop it in the microwave for 3 minutes. Simple!
The microwave transforms the batter into the nicest single serve banana muffin with beautiful moist & fluffy texture. It’s absolutely divine, but the really fun thing about this recipe is how versatile it is. You can stir in some chocolate chips, chopped nuts, or your favorite protein powder, or take your cake in a completely different direction with canned pumpkin or fresh berries – check out the blog post, above, for more inspiration to get you started!
Ingredients
- one 1.81-ounce Bob’s Red Mill Gluten Free Classic Oatmeal Cup with Flax & Chia (see Recipe Notes)
- 1 medium ripe banana (see Recipe Notes)
- 1 large egg
- 2 tablespoons water or milk of choice (e.g. dairy milk, plant milk, etc.)
- 1 tablespoon unsalted butter
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- optional: splash honey or pure maple syrup
- optional: splash pure vanilla extract
- optional: 2 tablespoons chocolate chips/chunks or chopped nuts
Instructions
- Blend the banana oatmeal mug cake batter: Combine all listed ingredients – oats, banana, egg, water/milk, baking soda, cinnamon, salt, honey/maple syrup (if using) & vanilla (if using) – in a high-speed blender. Blend until the batter is smooth & creamy, 1-2 minutes. Pour the batter back into the oatmeal cup or into a large, microwave-safe mug. The batter should come ½-⅔ the way up the mug – if the mug is too full, transfer to a larger vessel. If desired, top with chocolate &/or chopped nuts – I like to stir some into the batter itself & sprinkle anything remaining on top to get texture & flavor in each bite.
- Microwave the blended oats mug cake: Place the mug on a small microwave-safe plate & transfer to the microwave. Microwave 2-3 minutes. The cake will puff up beautifully & the batter should be nicely cooked through.
- Serve immediately. Enjoy!
Equipment
Bob’s Red Mill Organic Rolled Oats
Bob’s Red Mill Gluten Free Classic Oatmeal Cups
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- Ingredient & Equipment Notes:
- Oats: I love prepping these oatmeal mug cakes using Bob’s Red Mill Oatmeal Cups, which are super convenient since they’re already measured out & you can microwave the oats right in the packaging – convenient, perfectly portioned, & portable! If you prefer, feel free to use rolled oats instead. These are my favorite – you’ll need ½ cup for this recipe, along with a large, microwave-safe mug.
- Banana: With no added sugar in this banana oatmeal mug cake, the sweetness of the banana dictates the sweetness of the mug cake. For more sweetness, use a ripe banana with brown spots OR feel free to splash in a little honey or pure maple syrup.
- Easy Recipe Variations: The fun thing about this recipe is that it’s super versatile. Feel free to change up the flavors using different spices & add-ins, e.g. swap plain oats with Maple Brown Sugar or Apple Cinnamon, swap banana for pumpkin or sweet potato puree, swap cinnamon for pumpkin pie spice or chai spice, add in a scoop of your favorite protein powder or collagen powder, etc. The options are endless!
- Blender: Since this is a small-batch single-serve recipe, blend the batter in a personal blender for best results – this is the personal blender I use & love!