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spoon digging into an oatmeal mug cake drizzled with peanut butter

Oatmeal Mug Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erica
  • Prep Time: 4 minutes
  • Cook Time: 1 minute
  • Total Time: 5 minutes
  • Yield: 1-2 servings 1x
  • Category: Breakfast
  • Method: Microwave
  • Cuisine: American
  • Diet: Vegan


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


Units Scale


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.


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.


  • 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