Name: Microwave Oatmeal Mug Cake
Ingredients: Rolled Oats (½ cup): Also known as old-fashioned oats, these provide the hearty, chewy texture that forms the base of the cake. They absorb the liquid perfectly without turning to mush, giving the cake a substantial and satisfying bite.; Milk (¼ cup): This provides the necessary moisture to hydrate the oats and create a cake-like batter. You can use any milk you prefer, from whole dairy milk for a richer taste to almond, soy, or oat milk for a dairy-free version.; Large Egg (1): The egg is the powerhouse binder and leavening agent in this recipe. It holds all the ingredients together and helps the cake rise in the microwave, creating a light and fluffy texture rather than a dense, heavy puck.; Maple Syrup (1-2 tablespoons): This acts as the primary sweetener and adds a lovely, warm flavor that pairs beautifully with oats. You can adjust the amount based on your desired sweetness. Honey or agave nectar are also excellent substitutes.; Baking Powder (½ teaspoon): This is the secret to a fluffy mug cake. It’s a chemical leavener that reacts with the liquid and heat, creating tiny air bubbles that make the cake rise and give it a light, airy crumb. Ensure your baking powder is fresh for the best results.; Vanilla Extract (½ teaspoon): A small amount of vanilla extract dramatically enhances the other flavors in the cake, adding a layer of aromatic warmth and making it taste more like a traditional baked good.; Ground Cinnamon (¼ teaspoon): This spice is a classic pairing with oatmeal, lending a sweet and woody aroma and a comforting flavor. Feel free to adjust the amount or add other spices like nutmeg or cardamom.; Salt (A pinch): Don’t skip the salt! A tiny pinch is essential for balancing the sweetness of the maple syrup and bringing out the complex, nutty flavor of the oats. It elevates the entire taste profile.

Ingredients

Here is the simple list of ingredients you’ll need to create this wonderfully easy and delicious single-serving cake. Each component plays a crucial role in achieving the perfect texture and flavor.

Rolled Oats (½ cup): Also known as old-fashioned oats, these provide the hearty, chewy texture that forms the base of the cake. They absorb the liquid perfectly without turning to mush, giving the cake a substantial and satisfying bite.
Milk (¼ cup): This provides the necessary moisture to hydrate the oats and create a cake-like batter. You can use any milk you prefer, from whole dairy milk for a richer taste to almond, soy, or oat milk for a dairy-free version.
Large Egg (1): The egg is the powerhouse binder and leavening agent in this recipe. It holds all the ingredients together and helps the cake rise in the microwave, creating a light and fluffy texture rather than a dense, heavy puck.
Maple Syrup (1-2 tablespoons): This acts as the primary sweetener and adds a lovely, warm flavor that pairs beautifully with oats. You can adjust the amount based on your desired sweetness. Honey or agave nectar are also excellent substitutes.
Baking Powder (½ teaspoon): This is the secret to a fluffy mug cake. It’s a chemical leavener that reacts with the liquid and heat, creating tiny air bubbles that make the cake rise and give it a light, airy crumb. Ensure your baking powder is fresh for the best results.
Vanilla Extract (½ teaspoon): A small amount of vanilla extract dramatically enhances the other flavors in the cake, adding a layer of aromatic warmth and making it taste more like a traditional baked good.
Ground Cinnamon (¼ teaspoon): This spice is a classic pairing with oatmeal, lending a sweet and woody aroma and a comforting flavor. Feel free to adjust the amount or add other spices like nutmeg or cardamom.
Salt (A pinch): Don’t skip the salt! A tiny pinch is essential for balancing the sweetness of the maple syrup and bringing out the complex, nutty flavor of the oats. It elevates the entire taste profile.

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Instructions

Follow these simple, step-by-step instructions for a perfect microwave oatmeal mug cake every time. The process is incredibly quick and virtually foolproof.

Choose Your Mug: Select a large, microwave-safe mug, ideally one that holds at least 12 to 16 ounces. Using a larger mug is crucial as it gives the cake batter room to rise without overflowing and creating a mess in your microwave. A standard coffee cup might be too small.
Combine Dry Ingredients: In your chosen mug, add the rolled oats, baking powder, ground cinnamon, and the pinch of salt. Use a fork to stir these ingredients together thoroughly. This step is important to ensure the baking powder and cinnamon are evenly distributed throughout the oats, which will lead to a uniform rise and consistent flavor in every bite.
Incorporate Wet Ingredients: To the dry ingredients in the mug, add the milk, the large egg, the maple syrup, and the vanilla extract. There’s no need to mix the wet ingredients in a separate bowl; everything can be done right in the mug for minimal cleanup.
Mix the Batter: Using the same fork, whisk everything together until just combined. Make sure to scrape the bottom and sides of the mug to ensure there are no pockets of dry oats or unincorporated egg. The batter should be relatively smooth, although it will be lumpy due to the whole rolled oats. Be careful not to overmix; just stir until all ingredients are wet and evenly incorporated.
Microwave to Perfection: Place the mug in the center of your microwave. Cook on high power for 90 seconds to 2 minutes. Microwave times can vary significantly based on the wattage of your appliance. A good strategy is to start with 90 seconds. After that, check the cake. If the center is still wet, continue cooking in 15-second intervals until it’s cooked through. The cake is done when the top looks set, feels springy to the touch, and the edges have started to pull away slightly from the sides of the mug.
Let it Rest: Carefully remove the hot mug from the microwave. Be cautious as the mug and its contents will be very hot. Let the mug cake rest on the counter for at least one to two minutes before eating. This resting period is essential as it allows the cake to finish cooking with the residual heat and helps it set up, improving the final texture.

Nutrition

Serving Size: one normal portion
Calories: 400
Carbohydrates: 40g
Fiber: 5g
Protein: 15g