Can I make oat flour from rolled oats?

Yep! Add three tablespoons of oats to a high powered blender and blend until completely ground. I use the small attachment for my Vitamix to make a small quantity but you could add several cups of oats to a larger blender to make a bigger quantity.

What if I don’t have flaxseed?

Use one whole egg instead of the flaxseed/water mixture.

I don’t like banana, what should I use instead?

Substitute the banana with ¼ cup unsweetened applesauce.

I don’t have protein powder, is there a good substitute?

I’d recommend leaving it out. Your cake will have less protein and be slightly less sweet (if the protein powder is sweetened) so you may want to adjust accordingly like a little drizzle of honey or dollop of Greek yogurt when you serve it!

Can I prep this ahead of time?

You can fully prep the batter in the mug and keep it in the fridge for up to 24 hours until you’re ready to pop it in the microwave!

Is this a gluten-free mug cake?

As long as you use certified gluten-free oats than yes, this recipe is gluten-free.

Oatmeal Mug Cake (fluffy, chocolate-y and SO GOOD!)

Description

Done in five minutes flat, this easy banana chocolate oatmeal mug cake is a balanced breakfast or healthy, tasty dessert.

Ingredients

Units Scale

1/2 very ripe banana, mashed
1/2 tablespoon coconut oil, melted
1/2 tablespoon peanut butter
1 tablespoon pure maple syrup
1 tablespoon ground flaxseed whisked with 3 tablespoons warm water
Splash of vanilla extract
3 tablespoons rolled oats
3 tablespoons oat flour
1/2 scoop vanilla protein powder (optional)
1 teaspoon baking powder
Pinch of salt
Dash of cinnamon
1/2oz dark chocolate chips, chunks or chopped

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

Whisk together the ground flaxseed and warm water in a small bowl, set aside to let thicken. In a large mug (at least 12oz, I used a 16oz mug) mash the banana. Add the remainder of the wet ingredients: coconut oil, peanut butter, syrup, flax ‘egg’ and vanilla extract and whisk until combined.

Stir in the dry ingredients: oats, oat flour, protein powder, baking powder, salt and cinnamon. Fold in the chocolate chips or chocolate chunks. I put the chocolate on top and then gently press it into the batter.

Microwave for 60-90 seconds. Serve warm drizzled with more peanut butter, honey or syrup and a pinch of flaky sea salt.

Notes

This could serve 1 or 2, depending on your appetite and whether it’s more of a snack or a meal, up to you!

If you don’t have oat flour, add three tablespoons of oats to a blender and blend until completely ground. Voila! Oat flour.

You can use one whole egg instead of the flaxseed + water.

See above blog post for step-by-step photos, expert tips and answers to frequently asked questions.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Nutrition

Serving Size: 1 cake
Calories: 580
Sugar: 25.9 g
Sodium: 117.6 mg
Fat: 26.4 g
Carbohydrates: 65.8 g
Fiber: 10.3 g
Protein: 20.1 g
Cholesterol: 5.5 mg