I haven't had much time to bake from scratch lately, but my cravings for pastries and baked goods have been FIERCE. This oatmeal muffin in a mug satisfies my need for something light and fluffy in the morning. In under five minutes, I can have a hot and healthy breakfast for anyone in the family – and it's fancy enough to impress overnight guests without making a big mess in the kitchen.
I love using oats as a base in baking because they're naturally gluten-free and help provide a lot of energy to get a jumpstart on the day.
I'm working with Modern Oats and they're my favorite because they're certified gluten-free, which is a hard thing to find in the world of oatmeal. There's often a lot of cross-contamination or weird additives in grab-and-go breakfasts, so I've started picking these up at Whole Foods on a regular basis for a reliable quick fix that I don't have to stress over.
- 1 packaged cup of Modern Oats
- 2 eggs
- 2 tsp honey
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup milk or almond milk
- Beat eggs, honey, baking powder and salt into the package of Modern Oats.
- Fill to top with milk and stir together carefully.
- Cook for 3 minutes, adding 30 second intervals up to 6 minutes or until cake is set and doesn't appear gooey on the sides.
Since the Modern Oats are already lightly sweetened with organic evaporated cane juice and flavored with nuts, seeds and berries, there is no need to add any additional spices or flavoring. No addition of flax seeds or almond flour is needed for consistency.
The oats serve as a good, solid muffin base while the eggs, honey and baking powder help it cook into a fluffy, bready treat that you can eat with a fork! When I make Modern Oats as standard oatmeal instead of an oatmeal muffin in a mug, I simply pour hot water in and let it cook. The package actually recommends not using a microwave to cook it, but that's how I bake it up into an oatmeal muffin in a mug.
Look at me, rebelling with my microwave! I've never been the best at following directions, have I?
The 5 Berry and Goji Berry flavors are my favorite because they're nice and flavorful on their own. If you use a more neutral flavor, you can even toss in a couple tablespoons of dark chocolate chips and a bit more sugar to take this muffin to a more dessert-y, cupcake dish.
I derive a deep sense of pleasure from convincing my children that healthy foods are dessert. Mom win, all the way.
I usually cook my oatmeal muffin in a mug directly in the Modern Oats container so there's less cleanup, but you can do it in a coffee cup for a better presentation.
Or just dump it all out on a plate and dig in.
Have you ever made an oatmeal muffin in a mug? What's your favorite flavor?