This Peanut Butter & Oatmeal Mug Cake is a simple and fast, sweet and salty fix for dessert or breakfast, it’s ready in just 5 minutes!
Peanut Butter Oatmeal Mug Cake
This Peanut Butter Oatmeal Mug Cake is the perfect way to enjoy dessert for breakfast! Okay, okay, I shouldn’t be encouraging cake for breakfast, but it’s got oatmeal in it and it’s served in a mug. Plus it tastes like peanut butter toast, so hey! Why not!
You see, I make a pretty good argument (it must be the law firm rubbing off on me) and you’re already telling yourself it’s okay to enjoy this little cake with your sweetie and a cup of coffee over the morning paper. And it definitely is, this is your life… it’s time to start living it right! And by right, I totally mean cake for breakfast!
A lot of people might say mug cakes are out, but guess what, they’re great for people like me with no self-control when it comes to sweet stuff. Mug cakes are the perfect fix when you just need a little something!
This is a double batch mug cake, making it perfect to enjoy with that special someone, Valentine’s Day is approaching after all! A light and fluffy old fashioned oatmeal cake with a rich peanut butter center, it tastes just like peanut butter toast! But feel free to cut the recipe in half to enjoy a smaller portion!
See how easy this mug cake is to make in this video!
Peanut Butter & Oatmeal Mug Cake for Two
Ingredients
- 6 tablespoons whole milk
- 2 tablespoons vegetable oil
- 2 tablespoons granulated sugar
- 6 tablespoons all-purpose flour
- 3 tablespoons 1-minute oatmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons peanut butter
Instructions
- Whisk milk, vegetable oil, and sugar together in a 12 oz. or large mug.
- Whisk in the flour until smooth.
- Whisk in the oatmeal, baking powder, and salt until full incorporated.
- Spoon 2 tablespoons of peanut butter on top and push slightly into the batter.
- Microwave on HIGH for 30 seconds, and then in 15-second bursts until the top looks dry and cooked and springs back when pressed with a finger. Mine took about 90 seconds to cook.
- Top with the remaining tablespoon of peanut butter and let stand at least 5 minutes before eating.
Video
Notes
Throw a small handful of mini chocolate chips into the batter for extra fun!
Nutrition
Pin this Mug Cake Recipe for Later!
This post was originally published in January 2015 and was updated January 23, 2017.
Ella says
tastes AMAZING!! I love this mug cake so much! It’s not to dry and not to moist. I cooked mine for 45 seconds and it was perfect! I used lactose free milk and worked just as good as the milk used in this recipe. I also sprinkled some brown sugar on top to give it a little more flavor. Over all, this is the perfect recipe for a morning breakfast, and had so much flavor with the peanut butter!
Mulan says
Wow it was soooo good
Turned out way better than I expected even though I lost my measuring spoons and had to guess the amounts.
It’s not too sweet, which is great
Marsha says
Dreadful, sorry. Way way way too dry. It tasted like cardboard.
Michael John says
This is such a great idea and looks so delicious. Thanks so much for sharing.
Regards
MJ
Kelci says
For the recipe for two, there are 943 calories, and about 500 from fat
Rebecca Hubbell says
Hi Evelyn, I’m so glad this recipe hit the spot! Happy Sunday!
Evelyn Blue says
This was perfect! Looking for a Sunday breakfast treat and came across this- settled all my cravings- thank you. Delicious and so easy to make with ingresdients already in my cupboard.. excellent.
Rebecca Hubbell says
So glad you enjoyed it!
Melissa says
I just made this for breakfast and holy crap is this good. I didn’t have high hopes because most mug cakes I make turn out terrible, but this is delicious! I used a maple & brown sugar oatmeal mix and maple peanut butter for this, so its nice and extra sweet!
Rebecca says
I’m so glad you enjoyed it!
Zey says
Omg! I tried this for breakfast and it is AMAZING. Thank u so much for sharing this recipe
Naima says
Pro Tip if it seems dry DO NOT add a splash of milk
Grace says
I made this without baking powder because there was none and our microwave isn’t digital so there was no way I could do 30 and 15 seconds. Had to turn the knob to 1 minute. It’s a tad dry but still delish. Thanks for sharing this!
Pat says
How man calories? Thx
Rebecca says
Hi Karla,
The recipe doesn’t call for an egg.
Rebecca